I’ve been baking for 3 years now and the differences in season on baking are so crazy to me. I love working with the dough in the summer months because it feels more extensible and soft.
Sadly the heat makes baking bread a total drag.
Recipe: (2 loaves)
KABF 700g
KAAP 100g
KAWW 90g
Water (filtered) 605g
Salt 18g
Starter 180g
Mix all and rest 1hr. S & F 4X at 30 minute intervals. Total BF 4:20. Pre-shape, rest 20 minutes, shape and put in bannetons. Cover with plastic and fridge for 36hr. Bake at 450 with steam 25 min then no steam 22 min. Let cool, enjoy.
by Abominable_Doughman
5 Comments
KABF = King Arthur Bread Flour
KAAP = King Arthur AP
KAWW = King Arthur Whole Wheat
Wow. That’s some impressive blistering.
Amazing, what is your scoring technique?
Excellent 👏👏👏
Agreed. I started learning to make sourdough in the winter and it sucked lol. I am in the southeast so it wasn’t super cold but it was def harder. Baking in the summer is so enjoyable!
How do you get such a rich brown color and blisters though?