This loaf was another 87% hydration sourdough country bread. I followed my usual approach for achieving a lacy, translucent crumb: first build full gluten strength, then focus on inflating the dough’s membrane to its maximum. I mixed in a spiral mixer, beginning with a 1-hour autolyse at 75% hydration. After that, I added 30% young levain and mixed until fully incorporated. The remaining water was added gradually, and I finished the mix by adding salt. Final dough temperature was approx. 24.5°C. Bulk fermentation continued until the dough had risen ~75% in volume. I gave a single very strong fold 15 minutes after mixing, then left it undisturbed for the rest of the bulk. After preshaping and shaping, I retarded the dough at 4°C for 16 hours before baking.
by AnStar24
16 Comments
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😍
Loaf so perfect I thought it was ai at first
I wanna have some
Amazing
The absolute perfect loaf!
Nice, congrats, happy for u 🥲😂
Looks great as usual!!
Please make a video of your process! Unreal crumb as always
What an incredible bread
Looks amazing! How many hours did it take to rise 75%?
Holy shit its a croissant
Gorgeous!!!
Question out of genuine curiosity: it looks amazing, but does it taste good? Because it really doesn’t have much crumb.. insider looks almost empty like spider web so I’m only guessing it might not have rich flavor. I like more hydrated, denser bread and have never had this kind before.
A real work of Art and Craft!
I’m so in love with all the bread you make omg it’s SUCH an open crumb