I’ve been baking for a few months now, and slowly getting better at baking bread. I am open for any kind of improvement!
The recipe:640g wheat flour, 160g full rye flour and full wheat flour (mixed because rye was almost empty), hydration roughly 50%, 300g Lievito Madre
by Vivid_Carob8008
8 Comments
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Beautiful loaf.
“Lievito madre” is the new name for my starter!
Stunning!
(I’m hungry now)
The scoring looks nice. The crumb looks rather gummy at the bottom.
The bread looks great! I would suggest a total of 400g flour per bread or less(including the sour dough). Smaller loaves are easier to work and experiment with, especially if you are aiming for open crumb / high hydration.
10/10
Do I peep a thermomix?
Pretty good crumb for 50% hydration.