Dining and Cooking
First bake of the year and progress after half a year of sourdough
In Sourdough

First bake of the year and progress after half a year of sourdough


Pretty pumped with what I pulled out of the oven today! Got a Brod and Taylor baking shell this past Christmas and have finally been able to maximize my baking stone use instead of using loaf tins. Finally seeing some difference and baking some of the best bread I’ve done with this set up. Shout out Maurizio from the Perfect Loaf for the recipe.

Recipe
767g KABF
85g KA whole wheat
580g water
15g salt
153g starter

Fermtolyse for 45 minutes with starter, flour and most of water.
Added salt with 40g water and mixed
Bulk for 5 hours after adding salt at 76F.
Shaped using caddy clasp and cold proofed in fridge for around 20 hours.
Baked at 500F covered with some extra misted water from a bottle for 20min and an additional 25min uncovered

by sirkollberg

7 Comments

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