Baked off my first loaf of the day for a fundraiser. I thought the bulk looked ok, but wasn’t expecting this oven spring/ear.
400g Bread Flour
50g Whole Wheat
10g salt.
290g Water
90g Starter
Mixed all ingredients together. Three sets of stretch and folds ~45 minutes. Bulked for ~7 hours at 75°F dough temp. Pre shaped, rest 30 minutes and then final shaped. Overnight cold retard. Baked at 475°F covered for 25 minutes, 475°F uncovered for 20 minutes.
Fresh out of the oven and it’s singing to me. Hearing the occasional cracks as it starts to cool.
by Henri_de_LaMonde
11 Comments
Beautiful!! What a great feeling! Congratulations!
Beautiful!
Love the color. I don’t like the dark, super crunchy crusts. I knew and thought that’s what made the loaf a real sourdough. Going to try lighter crust today🙏🏻
Oh yeah. I had that same exact feeling the day before yesterday when I made a loaf of bread. It had been a little bit since I had baked a loaf of bread so I was a bit nervous. I was pleasantly surprised by the oven spring but terrified when I sliced into it. It turned out absolutely perfect and what had me laughing was that but also the smell.
Sometimes I’ll see a beautiful loaf like that but then on the edge of the ear it’ll be a little bit too brown or nearly black. Yours however is definitely at 10/10
Love when that happens
Absolutely stunning!
Looks amazing omg
Looks perfect! 🤩
May this kind of bake find me 🙏🏼
She’s lovely!
That ear is insane lol!