Lacy Crumb Sourdough Formula and Process
•
Formula
* 300 g flour (100%)
* 264 g water (88%)
* 60 g levain (20%, 100% hydration)
* 6 g salt (2%)
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Process
• Autolyse – Combine all the flour with 70% of the total water (210 g). Mix until no dry flour remains. Cover and rest for 2 hours.
• Mixing – Add the levain, salt, and the remaining water (54 g). Mix until the dough feels extensible yet strong, with a smooth and cohesive gluten network.
• Early Fold – After 15 minutes, perform one gentle fold to organise the dough.
•Bulk Fermentation – Continue fermenting at ~24 °C until the dough reaches about 110% of its original volume.
• The exact target will depend on your flour strength; aim for the maximum rise your dough can handle without weakening.
•Divide & Preshape – Turn the dough out gently, divide, and preshape with minimal handling to preserve the open structure.
•Bench Rest – Let the dough rest for 30 minutes, uncovered.
• Shaping – Shape using a fold-and-roll method, maintaining gentle handling to avoid degassing.
•Cold Retard – Place in a proofing basket, cover, and refrigerate at 2-4 °C for 16 hours.
by AnStar24
13 Comments
This made two loaves ?
Wow.
So from what I can see from the process, there’s very little folding early on? I usually do 3 sets of 4 coil folds 30 mins apart. But it seems I could do with less much earlier.
How much time did the bulk end up taking this round?
with only 300g of flour, what are you dividing?
This crumb looks perfect and it reminds me of the loaves that Full Proof Baking makes. It’s exactly what I’m trying to achieve, but I can’t figure out whar I’m doing wrong following her exact method and recipe that involves autolyse and a lot of gluten development at anywhere from 80 to 90% hydration. I’ve tried both 80 and 85% hydration and the closest I’ve gotten was this 80% hydration loaf, but it doesn’t look nearly as open and lacey as 80% hydration loaves tend to look. Do you think I should push the bulk further to get the crumb that you got or could there be another issue?
https://preview.redd.it/zfln11z3b3lf1.jpeg?width=3400&format=pjpg&auto=webp&s=5bf34077d75f6e7c650e9f7aad206a769c1ac016
110% rise meaning the dough just rose 10% or additional 110% on top of 100% volume it had initially?
Also, what is the protein content of the flour?
Thanks!
When you say mixing, do you mean by hand or with a mixer?
Saved. Thanks friend.
Only one fold??
“maximum rise without weakening”
That is the key bit.
Protein content of flour? Awesome bread!
Thanks for sharing! Keen to try out your technique
Bench rest uncovered?
Could you explain the levain 20%, 100% hydration? What does that mean? (Sorry, bit of a newbie here)