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Glamour shots for today's loaf 📸✨️
In Sourdough

Glamour shots for today’s loaf 📸✨️


Wanted jumbo loaves, so I upped my typical recipe by 25%:

1000 g water
1000 g King Arthur organic bread flour
200 g Turkey Red, fresh milled from Janie's Mill in Illinois
50 g Rye, also milled fresh and from Janie's Mill
25 g vital wheat gluten
200 g active starter
25 g kosher salt

  1. Autolyse all but the salt and starter for 45 min (mix in stand mixer then cover)
  2. Add starter and salt, mix on low setting for 5 min, rest 10, mix another 5 min on low
  3. Dump into proofing container and do some stretch and folds as far as the dough will allow before breaking
  4. Do stretch and folds every 30 min for the first 2 hours
  5. Let bulk ferment until ready. This took about 6.5 hr on the counterotp, kitchen usually hovers around 70 degrees
  6. Halve the dough. Pre-shape into two loaves, rest 20 min
  7. Shape and place into two bannetons for an overnight fridge rest
  8. Baked in a challenger one at a time, preheated oven to 500. Baked with lid on for 25 min, drop to 450 and baked uncovered for an additional 20-25 min

I was just SO happy with the blistery crust, I thought it was so beautiful and took waaay too many pictures of it 😂 Very tasty loaf!

by mah_ree

23 Comments

  2. FewPromise6607

    Oh she is PRETTYYYYY 😍😍😍😍 well done!!!!

  6. bakerinSeattle

    Good job! How long have you been baking sour dough?

  7. frankxkeane

    Looks great nice shaping and love the bubbles on crust

  8. figuringitout25

    She’s photoshoot shoot worthy for sure!!!

  10. hanguyen26

    do you look for % rise when you bulk ferment?

  16. CG_throwback

    I would say close to perfection. Wish I can get mine this good. I’ve been at it since Covid.

  19. Even_Celery_844

    That is a beauty and you have quite the skill to be able to handle an 86% hydration dough!