Proud of my 75% hydration sourdough! Started baking 7 months ago and still learning with every bake!
If you have any tips or advice let me know 🙂
Ingredients:
500 gram t65 french flour
375 grams of tapwater
11 grams of salt
120 grams of starter
First 30 minutes of autolyse, then I add starter and salt. 4 x coil folds with 30 minutes in between each time. Pre-shape, wait 30 minutes and final shape. Overnight in the fridge for 12 hours and then bake at 230 degrees Celsius for 26 minutes and then take the lid off and another 26 minutes at 215 degrees Celsius.
by Sapphicorns
7 Comments
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Share it with me… that looks good
I just feel bad that everyone cuts through their whole loaf for the money shot 🫣🤣🤣
Oh I love that scoring pattern!
I love the honest title! 🤎
None of that “First time my 3-year old baked a bread, look how terrible, how to improve?” -Explainabragging…
Sweet baby Jesus😍😍looks incredible!!
I don’t know why but you give me Dutch vibes. Am I correct? Beautiful loaf of bread 😍