how does it look?
recipe:
400g bread flour
320g water
8g salt
80g starter
mix and rest for an hour,
3 stretch and folds and 2 coil folds (each 30 min apart)
bf overnight
preshape, then rest for an hour, then envelope fold into banneton
left on counter for an hour, then put into the fridge for 30 min while dutch oven was heated up
235° for 30 min, 220° for 10
by IndependenceSure6675
5 Comments
You accidentally hit the sourdough lottery.
Can someone help me explain the hydration level thing? I don’t really get it
It looks great! I typically go for higher hydration and they have been coming out pretty good. Maybe a little thin crust on top but moist and springy inside!
Does higher hydration prevent a crunchy outer crumb?
Happy accidents
Awesome loaf!
I’ve been binging on all ‘The Bread Code’ videos and one was how to test your flours for the best hydration levels. I tested all 4 of my flours and found most work best at 75%, but one needed 80%. I’m learning so much. I want my bread to look like yours!