I’m very pleased with the oven spring this time 😍
Still trying to archive the open lacy crumbs 😞, just how?
This time, my dough is finally not sticky to shape. I tried slap and fold for the first time and dropped the hydration level to 75% instead of 80%.
by Tennsen88
12 Comments
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Looks beautiful! Start getting creative with flavors!
Herbs, spices, seeds, nuts, olives, anything you like and want to experiment with!
You’re in a good place to start trying more creative and challenging things like inclusions!
Some creative scores perhaps? I’ve been making sourdough for 5 years and love doing creative or fun scores. Gorgeous loaf by the way 😍
#13
Looks perfect!
How did you achieve the dough not being sticky to shape? I’m currently having that issue! My hydration is 75% as well…
Lovely loaf and great gluten development. 15 mins of slap and fold is impressive! Sore arms?
How long did you keep the dough for in the fridge?
Retirement. You have achieved perfection
Open baking
Time to start playing with inclusions of all types. Savory and sweet mixes, nuts, seeds, etc. your loaves looks great! Higher hydration will get you more open lacy crumbs
Looks great!!