💦 82% hydration 🧂 2% salt 🦠 20% starter ⏱️ 8 hour bulk fermentation ⏱️ 15 hour cold retard ⏱️ 465F 25 mins covered ⏱️450F until that thing is dark (~25 mins) 🌾 great northern + @centralmilling
by Zachs_Cafe
22 Comments
JWDed
If it gets more open than that all the bread will get out. s/
Seriously, I’ve never achieved that. Beautiful work.
Timely-Sock-4273
Stunning!
SexyProPlayer
Holey moly!
DetectiveOk6357
Wow! This looks amazing 🙂 What kind of flour are you using?
jj_donut
Lovely work!
ti3898
This is a beautiful bake. If you have time, I have some questions about your process.
1) do you spend any time doing an autolyse? 2) do you do anything to build gluten like stretch and folds or coil folds? 3) do you bake in a dutch oven? 4) do you add steam when you bake? If so, how do you add it.
fandchips
Fabulous 👌
Fuzzy_Welcome8348
Looks absolutely beautiful! 🤩
BonoboSweetie
Oooof nice. Beautiful structure.
jiroj
beautiful!
emergency-65
Looks delicious. Unable to get these holes in my bread
MoreScientist1175
This is a gorgeous loaf 😍
Working_Nothing2153
Do you want holes or bread?
murfmeista
That’s a really nice loaf for a high hydration! it’s awesome!
Thin_Cauliflower_840
I once made a loaf like that one. I thought: this would be amazing with olive oil and truffle mortadella. So I poured some olive oil on it and then the mortadella. I closed my eyes, gave a bite of my amazing open sandwich and “wait a minute, where is the olive oil???”. I opened my eyes, a checked the sandwich, and there was no olive oil!!! So I checked on the plate and… there was my olive oil. All my darned olive oil remained on my plate $#!%
nocandid
This is one perfect loaf. It would be great if you can post a video of the dough right before you shape it. To see the fluffiness and texture for learning.
kabrooks25
Sheeeeesh. 8hr bulk in what temperature situation?
Legitimate-Ice-8425
Woooww them bubbles! Stunning!
Otherwise_Rope2631
Ooh! Thats a really good one!!
twisted_raspberry
Absolutely stunning!!
NotoriouslyBeefy
Forever using bakers yeast
frkfausing
Omg dream loaf, never had any luck with hydration over 70% 🥵 maybe I should try this!
22 Comments
If it gets more open than that all the bread will get out. s/
Seriously, I’ve never achieved that. Beautiful work.
Stunning!
Holey moly!
Wow! This looks amazing 🙂 What kind of flour are you using?
Lovely work!
This is a beautiful bake. If you have time, I have some questions about your process.
1) do you spend any time doing an autolyse?
2) do you do anything to build gluten like stretch and folds or coil folds?
3) do you bake in a dutch oven?
4) do you add steam when you bake? If so, how do you add it.
Fabulous 👌
Looks absolutely beautiful! 🤩
Oooof nice. Beautiful structure.
beautiful!
Looks delicious. Unable to get these holes in my bread
This is a gorgeous loaf 😍
Do you want holes or bread?
That’s a really nice loaf for a high hydration! it’s awesome!
I once made a loaf like that one. I thought: this would be amazing with olive oil and truffle mortadella. So I poured some olive oil on it and then the mortadella. I closed my eyes, gave a bite of my amazing open sandwich and “wait a minute, where is the olive oil???”. I opened my eyes, a checked the sandwich, and there was no olive oil!!! So I checked on the plate and… there was my olive oil. All my darned olive oil remained on my plate $#!%
This is one perfect loaf.
It would be great if you can post a video of the dough right before you shape it. To see the fluffiness and texture for learning.
Sheeeeesh. 8hr bulk in what temperature situation?
Woooww them bubbles! Stunning!
Ooh! Thats a really good one!!
Absolutely stunning!!
Forever using bakers yeast
Omg dream loaf, never had any luck with hydration over 70% 🥵 maybe I should try this!