This was another 85% hydration sourdough country loaf. The shaping approach here was slightly different: instead of actively building structure during shaping by folding the sides and then rolling, I simply rolled the dough over itself vertically. Most of the structure was developed later in bulk through intentional folding. The focus was on developing gluten upfront, then shifting attention to gas retention and accumulation rather than structure during shaping. The overall process followed the same principles as my “folding with intent” approach.
by AnStar24
5 Comments
Glorious.
This is terrible… for my bread self esteem. Happy for you, it looks glorious.
The best thing about bread, cooking… is that it is a fleeting art. A comestible art, made with love for friends or family. And there’s always something to learn, be proud of… and above all, consumed. The BEST form of art. You can be very proud of yourself.
Looks fabulous!
If we ever need to show aliens what bread is, this is what we send
it looks like bunniess