Been working up the hydration in my loaves slowly, adding 5% incrementally over my last couple of bakes. I’m happy (and proud) to say, I think I nailed this one. Recipe in follow up comment below.
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hemiscounted_themen
Ingredients/Process for 80% hydration loaves:
Makes two loaves of sourdough
Mixed 250 grams of starter with 750 grams of warm water until dissolved. Mixed 1000 grams of KA bread flour. Let sit for an hour to fermentolyse.
Added 25 grams of salt and 50 grams of warm water, used claw technique, then stretch and folds, to incorporate salt. Let sit for 30 minutes.
Performed 5 rounds of coil folds, every 30 minutes. Let sit on counter for remainder of bulk ferment for 3 1/2 hours. My kitchen was approximately 70 degrees.
After bulk ferment was complete, I separated the dough into two halves, and pulled on counter to shape into ball. I let both loaves rest for 25 min on the counter before performing envelope fold, then roll, then pulling on counter again to shape into final loaf. Placed shaped loaves into floured bannetons, then let them proof in the baskets overnight in the fridge, for 12 hours.
Preheated oven with Dutch oven from cold up to 475 degrees. Once ready, I placed the loaf (already scored) with parchment into the Dutch oven, adding two ice cubes before closing lid, and reducing heat to 450. Baked at 450 for 20 minutes, removed lid, then baked for 25 minutes uncovered. I placed the lid back on the Dutch oven for the remaining 10 minutes of bake to prevent burning. Removed from oven, and let this cool for 2hrs before cutting.
aggressive__beaver
Amazing result! During BF how much did the dough rise? Thanks!!
4 Comments
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Ingredients/Process for 80% hydration loaves:
Makes two loaves of sourdough
Mixed 250 grams of starter with 750 grams of warm water until dissolved. Mixed 1000 grams of KA bread flour. Let sit for an hour to fermentolyse.
Added 25 grams of salt and 50 grams of warm water, used claw technique, then stretch and folds, to incorporate salt. Let sit for 30 minutes.
Performed 5 rounds of coil folds, every 30 minutes. Let sit on counter for remainder of bulk ferment for 3 1/2 hours. My kitchen was approximately 70 degrees.
After bulk ferment was complete, I separated the dough into two halves, and pulled on counter to shape into ball. I let both loaves rest for 25 min on the counter before performing envelope fold, then roll, then pulling on counter again to shape into final loaf. Placed shaped loaves into floured bannetons, then let them proof in the baskets overnight in the fridge, for 12 hours.
Preheated oven with Dutch oven from cold up to 475 degrees. Once ready, I placed the loaf (already scored) with parchment into the Dutch oven, adding two ice cubes before closing lid, and reducing heat to 450. Baked at 450 for 20 minutes, removed lid, then baked for 25 minutes uncovered. I placed the lid back on the Dutch oven for the remaining 10 minutes of bake to prevent burning. Removed from oven, and let this cool for 2hrs before cutting.
Amazing result! During BF how much did the dough rise? Thanks!!
Welcome to the 80s! It’s wild here!