I think I just made my best sourdough 😌 very happy with the texture and taste. Even though I got way too many big holes that I was too scared to pop it when shaping
Dough:
350g warm water
100g starter – unfed, room temp
450g bread flour+50 wholemeal
– mix and fermentolyse
10g salt
3 s&f
2 coil
Final dough temp was 24.5c
Bulk in a McGuyver proofing chamber (insulated grocery bag and microwave wheat bag)
Push bulk fermentation to 75%
Pre shape and tuck the bottom then throw it in banneton
Cold retards around 15hrs
Bake at 250c covered for 32mins (scoring at 6mins) and 210c uncovered for another 15mins
by bingebaking
4 Comments
Ormai sei diventato un esperto, il pane e ottimo, complimenti.
This is literally the meaning of perfection. That crust and texture look incredible, I can only imagine how amazing it tastes!
Awesome
This is amazing