I’ve just recently started my sourdough ~~journey~~ and I feel proud of these loaves, but I’m not enough of an expert yet to know if I actually have the right to be. Any feedback/suggestions for improvement welcomed!
900g KA bread flour
100g KA whole wheat flour
200g mature levain
700g water
Rested 1-2 hours, added 22g fine sea salt and 50g water, rest another 30 minutes followed by 6 stretch and folds spaced 30 min apart, then an overnight cold ferment (2 loaves). Baked in a pre-heated Dutch oven at 500F, then reduced temp to 450 after a few minutes.
by lizziegelder
7 Comments
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Those look great! More importantly, how do they taste? What’s their texture?
These look beautiful. I personally like a more open crumb with all the books and crannies. I believe I had the similar issue of being nervous about over fermenting so I kept slightly under fermenting and kept getting those larger bubbles. If you want to tighten it up keep trying to push the bulk fermentation time. It just keeps getting better from here. 😊
these look amazing and i would love a slice with butter !!!!
They look wonderful! Left-loaf practically has a mohawk haha Are they tasty? 🙂
Did you bake them in 2 dutch ovens?
Nice Mohawks