386 gms flour
264 gms water
100 gms starter
9 gms salt
About 72% hydration.
- Mixed flour and water ( autolyse ) one hour
- Mixed starter and let it sit for 30 minutes
- Added salt and another 30 minute rest
- From this point did about 3 to 4 stretch and folds every 30 minutes
- Bulk fermentation in the oven with the bread proof setting
- Once it had doubled, took it out of the bowl and shaped it and let it sit on the counter for 30 minutes.
- Dusted batard with rice flour, added the dough and into the fridge overnight.
- Next morning, heated Dutch oven to 550 F.
- Scored and added the loaf, sprayer water on the lid for steam.
- Lowered temperature to 500F for 20 minute covered.
- Removed lid and lowered temperature to 475 F and let it go for another 20 minutes.
Final result:
The loaf had a lovely tangy taste, super soft and chewy and very crunchy crust.
- I think I got a decent rise
- Not a bad ear
- Could have scored better
- Chasing that open crumb, while I did get some big air pockets they weren't as uniform as I liked .
Any guidance or suggestions to improve this.
Thank you
by ofindependentmeans
4 Comments
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It already looks pretty open crumb. I don’t get the obsession anyway – your sandwich fillings will seep out!
Looks great to me and fantastic color!!
Looks great overall, but I think a bit over-proofed. In the last photo, the holes in the crumb look collapsed and wobbly rather than smooth and round, which is usually an indicator of over-proofing. Additionally, doubling your dough’s volume is usually too much for sourdough (except for relatively cold bulk ferments). In my experience, oven proofing settings tend to be quite hot (often upwards of 90F), so it’s really unlikely you’d want to let your dough double. See this chart for rough proofing guidelines:
https://preview.redd.it/n1vou780apdd1.jpeg?width=768&format=pjpg&auto=webp&s=3db8d7c720f44f15c24c1195c0dc7d0680155c31