250g flour
217.5g water
75g levain
5g salt
Worked on a smaller dough mass again today, and the loaf responded beautifully. I began with an 80% autolyse at 24°C, gave it a long 2-hour rest, then added the 1.5x levain. Brought the dough to 87% hydration through staged bassinage and salt. Bulked to roughly 75% at a steady 24°C with two folds.
Finished with a 14 hour retard at 6°C.
by AnStar24
20 Comments
literally perfect
Drooling
Ideal for idle munching
I’m new too. Wouldn’t that be considered underfermented? Is this chart accurate?
https://preview.redd.it/zv5l6c2iga1g1.jpeg?width=1080&format=pjpg&auto=webp&s=82ca55f97e0ebcbd8ea41dc2a3588ce49e72ef64
Oh lord! That’s wild!
Legendary poster. Every one of the loaves are goals.
gorgeous!
Flour protein % pls
(But yeah very good)
This is the dream
I’m starting out making bread, did my own after this week. Genuinely don’t understand 70% if where you said there.
I might be out of my depth
Any tips for shaping at this hydration level? I’ve been working on 85-86% and am really challenged with the shaping. Also, what protein % is your flour? stone milled? tyia.
87% hydration!! That’s mad. Beautiful loaf, don’t know how you do that
Niiice ✨🏆✨😎
Wow. Looks lovely, like insides of croissant
That loaf would be perfect for eating with butter or salt and olive oil dunking Mmmm.
Is your levain just 1:1:1 starter, or other percentages?
Holy moly that looks absolutely stunning!! 🤩
https://howtomakesourdough.com/glossary/bassinage/
The bassinage step seems to be key to the high hydration for the lacy crumb. Something new to try, thank you OP
Too many holes for me personally but if you like that then I’m happy for you!
What a thing of beauty! Behold perfection!