This is maybe my 20th loaf, and the best to date. Great oven spring, nice and sour, super soft crumb, crisp crust. did I nail it, FINALLY?
RECIPE:
227g starter
300g redstripe beer
60g water
600g AP flour
18g salt
mix til shaggy, wait an hour, 3-4x (i only did 3 this time) stretch and folds every 30 mins, bulk ferment. I have a super active starter, so if I followed the temp charts my dough would be massively over proofed given that its winter in Canada and this baby would theoretically be sitting on my counter for 12 hours. Instead I go by rise, looks, the way it feels and a prayer to the heavens. my dough always rises 100%+ using this particular starter, and then I'm looking for a slow bounce back, non sticky dough, a Lil jiggle and the vibe. then i so a simple envelope fold, roll her up and seal the seams, into the fridge. This time she BF for about 6 hours from the time the dough was mixed, and was in the fridge for about 14 hours.
Thoughts? feedback? would love to get a more hole-y crumb but maybe that's a personal preference? I used to get them more hole-y but they were also gummy so I suspect i was just associating that with sourdough when it's actually not necessarily true?
by master0jack
17 Comments
Beer? I love you
You’re always going to take flack in this subreddit if you use the verb “master” referring to sourdough. Great bakers believe there is always room for improvement.
“Master”? You best knock on wood.
What was your baking process? I love a lighter crumb and yours looks perfectly baked. I have my first ever loaf doing a cold proof rn😬
Mastering by the 20th loaf?
I’m not sure anyone has mastered it, but that loaf looks nice.
The Pursuit of The Crusty Loaf is a lifelong endeavor, one that most likely will never be achieved. And that is the best part.
What temp do you bake at?
Looks a bit light to me
Looks amazing! But I’d wait until you can do this consistently, maybe 10 times in a row, before claiming you’ve “mastered” it. I was on a great run for months, then randomly had a disaster batch that was totally flat. No idea why, the next week I was right back on track with great results. The fact that I can’t explain the anomaly means I haven’t mastered anything just yet!
Look great!
Thats awesome! So happy for you, looks amazing!
What tips do you have for gaining a tangy crumb? I’ve tried loads of different approaches and one of two things happens; 1) no tang or 2) acids so abundant that I get no oven spring.
Very nice 😊
double score is a crutch
I think you’ve mastered it!! ☺️
lovely. I think it’s a little under cooked but the crumb looks fantastic.