- 80g starter
- 306g water
- 450g bread flour
- 8g salt
Mix starter, water, flour and rest for 30 minutes. Add salt, mix, rest 35 minutes. Stretch and fold, rest 35 min x3. Bulk ferment (60° F) for 10 hours. Pre shape, shape, rest on the counter for 20 minutes and put in the fridge for 12 hours. Bake at 450 with the lid on for 25 minutes, lid off 25 minutes.
Assuming I left some big air bubbles when shaping. I've never had holes like this lol, still gonna try to make a sandwich.
by JCJ23
11 Comments
Since it’s hole-y bread… give it to a preist.
Perfect pockets for olives 😉
Great for Swiss cheese!
Looks a bit like fools crumb to me
I think this would still make great sandwiches tbh
Cheese on one piece of bread, meat on the other and spread condiments directly on the meat or cheese. No muss, no fuss.
Check out Ben Starr on YT. His video Sourdough for lazy people…originally caught my attention (cuz …guilty)… Has really good science behind bread making.
He and I prefer sourdough that doesn’t have holes because you get more bread and the condiments you add don’t fall through the bread.
Well just slice it horizontally and you got your sled two “loaf” style sandwiches
Meant for communion
Honest question: is there a reason that you bulk ferment it for so long? 10hr BF + fridge 12hr?
I usually just do a same day bake: 6hr BF, pre shape, shape and bake
Just squeeze the slice a bit as you apply the butter 😄