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Probably my best yet..
In Sourdough

Probably my best yet..


My 4th attempt.. Changes this time – cold proofing for 36 hours rather than overnight. This was forced on me due to being away at the weekend, but it appears to have improved the crumb and texture..

My ingredients and process (made 2 loaves):-

200 grams active sourdough starter
550 grams water
900 grams bread flour
15 grams salt

Stand mixer for 10 minutes (yes!)
3x 30 minutes spaced stretch and folds.
6 hours bulk ferment
36 hours cold proofing
1 hour (230 c) in oven from cold covered
1& minutes (220 c) uncovered

by trickrickk

5 Comments

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  2. ranting_chef

    This looks awesome. I bake bread professionally in a very nice restaurant and I’d be proud to serve this, assuming it tastes as good as it looks. Nice job scoring as well.

  3. tool-sharp

    Nice ear, evenly cooked, beautiful crumb, masterful scoring

    Well done OP
    Next step : try to replicate it consistently

  5. Nice-Armadillo9920

    Looks amazing. I can’t make out how long you had it in the oven uncovered. Can you please let me know that time?

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