150g levain 375g bob’s bread flour 245g water 9g salt
Room temp ~24.5 Celsius
Added levain, flour and water together and waited about 40 mins? Or 60, before mixing in salt. (I find it so hard to mix salt in without”breaking up” the dough and making it feel stringy and rougher.)
3 stretch and folds, 30 mins apart. 2 coil folds an hour apart.
Finished bulk fermenting 6~7 hours in, went straight to shaping. Let it sit in banneton for 10 more minutes before cold retarding for about 24 hours.
Baked in preheated Dutch oven (250 c) 20 mins covered, 30 mins uncovered.
by CrazinRaisin
18 Comments
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I’m not so far into my own learning, but 1. this looks great, 2. 24hrs cold proofing is quite long and smaller holes I believe is expected with that (though it’s a totally valid approach if you like this outcome)
This is absolutely totally fine 👌💯
This looks perfect. But if you want it more open, i would typically just up the hydration and be more gentle shaping.
That’s a beautiful crumb and one that I would seek. Spreads won’t fall through and it’s great for sandwiches.
Open crumb is overrated imo, I prefer my sourdough to look like this 👍🏻
Hi. Very, very nice loaf. Well done. Seems to be a general.consensus. Just may be a tad overproofed!
Happy baking
This is the crumb I’m shooting for. The ones at I’ve made so far have been tighter crumb. I don’t understand why people like a super open crumb, I like to skater mine in butter or use for tuna sandwiches so a super open crumb would make those more annoying.
Looks good to me
I’ll never understand the pursuit of bread that is more holes than bread; yours looks perfect
Fantastic!
It looks absolutely perfect to me
THATS GORGEOUS!
No suggestions, but wow….this looks beautiful!!!
Looks good!
that’s perfect to me.
Don’t. It’s perfect.
That’s sooo good. But most importantly, how do YOU like it?