I'm pretty happy with this one because the rise was really good compared to my previous one! Second time trying open baking so I'm glad l've now found a steaming method that works. Just wondering is the crust okay? I've seen a lot of sourdough on instagram and their crumb is so even. Is mine good enough?
Ingredients: 350 Bread Flour, 100 Whole Wheat,
300 Water, 100 Starter, 10 Salt
Process: Overnight Autolyse, 3 stretch and fold every 15 mins, Lamination, 3hrs bulk ferment, portion and bench rest for 1hr, shape, 18hrs cold ferment.
Also, adding lamination before bulk ferment was a game changer!! This really brought my dough together.
by Ohlexis
10 Comments
Looks real great, love the darkness of the crust
It looks amazing, of course it’s good enough babe!
Can you elaborate on the overnight autolyse? Is that with starter or without?
It looks delicious! Congrats!!
How have you done the lamination? I haven’t heard of it before. Have you used a dutch oven to achieve this bubbly croast? I love it when this happens
It looks awesome. I have never tried a long autolyse, did you leave the dough out at room temperature?
Looks fantastic. Is it yummy? I’m betting yes
This is my ideal crumb – well done 😍
> lamination
You did what?
28.5% whole wheat w/ high sixties hydration? Capital “B” bitching, OP. How far would you consider pushing the whole grain percentage? Have you messed around w/ desem at all?
This is the sweetest little loaf ever!! Great job
This is a great example that you don’t need high hydration to get open crumb (contrary to popular belief). Well done!