Dining and Cooking
Rate my 68% hydration loaf
In Sourdough

Rate my 68% hydration loaf


I used:

150g starter
550g bread flour
12g salt
375g water (68%)

I bulk fermented for 3 hours (shocking, I know, but dough temp was 80, aliquout was already touching the lid, it was fluffy), shaped and cold proofed for 16 hours.

Baked at 450F for 30min with lid on and 20 min with lid off.

I did struggle cutting it, so that’s why it may look a little weird.

by risosdementa

5 Comments

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  3. Sharp-Ad-9221

    Very nice. Did you tear it a bit when slicing?