This was an 87% hydration sourdough country loaf that I baked today. I started the process with 100% flour and 80% water in the spiral and mixed until combined. I let this autolyse for an hour. I added 30% young levain and mixed the dough first a couple of minutes. I then added the remaining 7% water and 2% salt slowly and mixed the dough until I achieved the desired consistency. I bulked the dough until 60% volume at dough temp 25C. I gave the dough two very strong folds within the 45 mins and then left it to rest. I preshaped lightly and then shaped with minimal degassing. I then retarded these at 6.5C for 10 hours.
by AnStar24
14 Comments
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Oh my word 😍
Is sourdough a hobby or do you bake professionally for a bakery?
🙂
Just amazing. This makes me rethink a lot of concepts I take for granted.
First off, are you using 100% bread flour, if so which brand? I thought 87% would be focaccia territory and basically unworkable using 12ish% bread flour.
Could you give measurements in grams for flour, starter (100%hydrated?), and water?
Also, volume bulk at 25c (77F) until 60% volume increase and then cold proof is mind boggling because I thought at those temps it would end up severely overproofed.
I’m going to copy your exact recipe and conditions because this is my goal crumb/rise/crust.
That looks perfect!
Damn looks perfect. Are you using a proof box or how are you getting 25c? Or are you in a warmer climate?
Perfection!
Gorgeous!
Does the dough mixer make all the difference with high hydrations? I struggle with them, but my jam is Detroit style pizza. I have been dabbling in sourdough to get a better base for the Detroit
Beautiful!
Posts like these just keep me hooked on sourdough, damn fine loaf!
So perfect I thought this was ai
this is the perfect loaf to use as dipping bread in tomato soup
Beautiful? Can you please elaborate on the shaping with minimal degassing? I’m not totally happy with my shaping technique, would love some tips!