This has become my go to loaf. I feel like I’ve worked out all the kinks, learned some lessons around the BF, learned a few more about how to handle and shape a high hydration dough, and I’m feeling like a a champ.
Knock me down a peg and let me have it. What can be done better? What would you change? What do you dislike about this loaf? No holds barred
Ingredients + method:
(only change is I made a double batch of this dough and split it before the cold proof. Oven is preheating now and I will post second load once baked)
500 g Bread Flour
400 g Water
100 g Sourdough Starter
15 g Salt
1) fermentalyse: quickly whisked together room temp water and starter so starter started to break up and float. Then mixed in flour and then salt. Let dough sit covered for 75 minutes.
2) formed dough into ball. Roughly 20-25 stretches till formation.
3) let dough rest for 30 min.
4) begin stretching and folding. Completed 6 sets of “stretches and folds” over 130 min, with each set consisting of 4 stretches and folds, and left 20-25 min in between each set
5) upon completion of last stretch and fold, began bulk ferment on kitchen counter. Temp fluctuated between 69-71 degrees F and BF lasted from 630pm-11pm.
6) at just past 11pm, split dough in two and shaped one batard (pictured) and one boule (to be baked) and placed into the fridge.
7) preheated oven at 630am (first baked some discard blueberry muffins for a breakfast surprise for the lady) and cast iron Dutch oven.
8) baked at 500F with DO top on for 40 minutes, then removed DO top and baked at 440F for 15 minutes more.
9) Removed from oven and cooled for most of the day
Notes: I live in the northern hemisphere and at just over 6000 ft in elevation.
by mrdeesh
5 Comments
That’s a beauuuutiful crumb!
Roast? Ok, well… um… your loaf is great, but you suck and will never amount to anything!
Nah, I can’t do it. That’s lovely. I’m also very tempted by those muffins.
Now also share the discard muffin recipe, please
I’d think 80% hydration would give more open crumb — it does to me when I ferment properly.
Blueberry muffin discard recipe:
(this an overnight recipe so perfect for mixing up before bed and baking first thing in the am)
Ingredients: (yields 12 muffins)
Night:
-50g starter (doesn’t have to be active but you also don’t want 2 week old discard)
-250g all purpose flour
-200g COLD milk (want cold milk to prevent over fermentation over night)
Morning:
-2 eggs
-60g melted butter
-5g vanilla extract (I like to up my vanilla by a few g coz I like vanilla a lot)
-50g brown sugar
-50g white sugar
-9g baking powder
-4g salt
-200g blueberries (fresh or frozen)
Method:
1) at night, before bed, whisk together starter and milk, whisk well. Then add flour. (I used a kitchen aid dough hook but you can also use a really strong mixing spoon, this dough is FIRM!)
2) ferment on counter over night (don’t let ferment for more than 12 hours else it gets too sour for muffins)
3) in the morning, preheat over to 350F and grease up muffin tin
4) whisk eggs, melted butter, and vanilla until combined well
5) add brown and white sugar, baking powder, and salt. Mix WELL!
6)add dough to sugar/egg mixture and mix until Combined. (Highly rec stand mixer for this step!)
7) once batter is fully combined, gently fold in blueberries
8) dollop batter into muffin tin and bake at 350F for 20 minutes (or until muffins have nice brown top)
NB: I baked at 400 for 20 minutes. Likely will bake a little longer next time or increase temperature for more browning of muffin tops