I really needed that break! Made a few yeast breads because I missed the taste. But now back to sourdough. After a string of high hydration fails, I’m ready to give it another go. And taking all the experience and learnings to make a nice one.
Husband is away so a 500g loaf for 3 people for a couple of days seems good. An even smaller size than the downsized challenge loafs. This will be a room temp bulk ferment and an overnight cold proof.
250g bread flour (14%). 195g water. 50g stiff starter. 5g salt. Hydration 80%. Dough weight 500g.
2.5hrs autolyse. Add starter and salt, rest 30mins. 3 stretch & folds spaced roughly 30mins apart. Let bulk ferment. Preshape and benchrest 30mins. Total room temp BF 6hrs. Shape and into the banetton. Cold proof 17hrs. Score and bake 30/15mins at 230/210C.
Pretty happy with it! Good to be back!
by VincentVan_Dough
7 Comments
Nice. What flour did you use for your starter?
That has to cgi generated right? LOL. I dont know how you bakers manage to work with such high hydration. I have to stick to 65%
Nice loaf.
Thank you. Not in the UK. Beautiful loaf.
Absolutely gorgeous loaf. Especially at 80%. Please send me 2.
Nice work!
Why not use 50% whole wheat?
Looks great! Do you feel that the long 2.5 hr autolyse helps? I would expect the optional autolyse time to be flour dependent.