This year's first sourdough post! I often think about writing each loaf purely as a recipe, but my descriptions usually follow the journey from flour to baked bread. For me, the process matters far more than any fixed formula. Once you understand how each step influences the next and ultimately the final loaf, it becomes much easier to build a formula that works for your flour, environment, and conditions. This sourdough loaf A was baked at 85% hydration with 40% levain. I used a very young levain, which helped balance the flavour and avoid excessive acidity. I refreshed the starter at a higher ratio, then built the levain and used it when it had risen about 50% in volume. The dough was mixed for around 15 minutes, followed by three sets of folds, each done once the dough had fully relaxed. After pre-shaping, it rested for 45 minutes, then was shaped and cold-retarded at 6.5°C for 10 hours.
by AnStar24
20 Comments
Its still warm you monster
I must have read it somewhere before but it’s not present in my head so I’ll ask again, is there a sole culprit for an open crumb lime this one. I don’t bake a lot but the couple sourdough loaves I’ve made were like half as open as yours here and some with a pretty closed crumb too.
Is there something that instantly equals open crumb? Strong flour? Higher hydration?
Looks beautiful! 🤩
That dark crust looks delicious, damn
GORGEOUS! I love a dark crust, and the crumb is perfect.
🐰
Gorgeous!!!
Beautiful!
Nice.
What sort of knife do you have that cuts it so easily please?
Was the crust hard? I probably need a different knife, I don’t go through so easily…
How do you mix it?
Nice crumb, last time I went over 80% hydration, the dough was too runny and sticky. However, I only had used a levain to flour ratio of 30%. Do you kneed by hand? I used an Ankarsrum mixer and kneaded for 7 minutes at low speed (2). I ended up throwing out the batch because of it’s consistency.
So…do you find using a 40% levain / flour ratio ideal?
Overcooked and bad knead. The air pockets are Inconsisent and too big.
Bring on the butter!!!!
I Hope someday I will get open crumb like that
More than 50 breads, tried everything I read but never got that result
Here to ask what mic you used, because the sound on this video is [chef’s kiss]
Bless you for having a proper knife and cutting the loaf cleanly and quickly vs hacking away at it for 15 minutes and finally tearing off a ragged hunk with your bare hands.
Wait for it to cool damn it lol
Yummy
Ouuuu that’s sexyyyy.
lowkey happy to see the comments and realize other people enjoy oven fresh hot bread like me too