Dining and Cooking
Did you hear the gasp I just let out? Finally in the pretty loaf club :’)
In Sourdough

Did you hear the gasp I just let out? Finally in the pretty loaf club :’)


~69% hydration loaf

I used a sourdough recipe calculator based on the hydration level I wanted.

Recipe:
-425g bread flour
-268g water
-125g bread flour
-8g salt

Mixed at 1:30pm: Fermentaylse 1 hour, add salt mixed for 5 minutes, 4 sets of stretch and folds, 1 coil fold every 30 mins. Dough was between 75 and 80 degrees F the entire bulk ferm. Shaped at 10pm with a 15 minute bench rest. Bannenton bedtime in the fridge overnight.

Baked in am at 10:30. Preheated oven to 450 for 30-60 minutes with dutch oven inside. Boiled water to add to bottom of dutch oven to create steam (usually use ice but it doesn’t give enough steam to me). 30 minutes lid on. Dropped temp to 425 for another 20 minutes.

Cooling on the rack currently for hopefully two hours

by SpecificOrdinary6829

17 Comments

  2. Novel_Land9320

    Amazing. For mods, half joking, crumb shot with these kinds of post should be mandatory 😉

  3. JWDed

    Love the scoring! Very nice. I tried a new scoring pattern and it came out looking like a weird pokemon. Oh, well, my niece will love it.

  6. Zinful1

    Looking at your recipe, for the 125g bread flour, did you mean starter? (newbie here looking for higher hydration options like yours)

  8. banebringer

    I may be confused, but you put boiling water directly in your Dutch oven with the dough? Would this not overly wet the bottom of the loaf?

  12. Timmerdogg

    Really doesn’t get much more perfect. Good luck chasing that fire, friend

Write A Comment