Hello sourdough community, I want to share the loaf of bread I just made and I think it’s my best bread so far! It’s also my first time adding other stuff into the bread and it turns out better than I expected. But I don’t know how to get the ear open on my bread. Please help!
For ingredients, I used:
– 350g bread flour
– 80g sourdough starter (fed it the morning I made the dough)
– 263g water
– 4g salt
extra ingredients used this time
– yellow cheddar cheese
– Asiago rosemary cheese
Process:
In the morning, I fed my 30g starter with 30g water & flour. Took it about 4-5h to get to 2x the size.
Next, I mixed up all the basic ingredients and let it set for 10mins.
After 10mins, I did 3 stretch and folds every 30mins. After the last S&F, I stretched the dough to as wide as possible and added the cheese cubes in it. Then I folded the dough and started the first proofing.
The first proofing was about 4-5h. Then I shaped it and put it into the basket for the overnight proof.
Bake:
Preheat the oven to 500F. Bake for 20mins with lid on. Then took off the lid and baked for another 20mins at 480F.
Please share any advices or suggestions! Thank you!
by Square-Ad9812
9 Comments
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I would eat that no problem and twice on Sundays. Looks wonderful to me.
That is an amazing wild crumb with such low dough hydration! It certainly makes the case for significant lamination!!
Can I please ask if you don’t mind sharing your location and temp of your home? I’m in the uk and my proofs always take far longer than most of the posts on here, but I am dying to try this method!
I’d eat the hell out of it, buuuuut I prefer a tighter crumb because it holds the butter.
That crumb is outstanding!! Excellent job🙌🙌
Was your overnight period on the bench or fridge?
First thought at seeing pics: OMG ARE THOSE VEINS OF CHEESE?!?!
And they indeed are. That looks delicious
Woah, put a content warning before flaunting that crust and crumb!!