(Reposting without the accidental self-promotion 😅)
Tons of trapped air again 😭 I need to be neater during lamination. Otherwise I’m pretty happy with this. Super super soft crumb, no structural integrity. You can just eat it straight. The crust is thin and crackly. Mild flavor with the sweet potato lightly coming through.
90% central milling high mountain
10% wheat flour
85% hydration
20% starter
2% salt
Couple of tablespoons of mashed roasted purple sweet potato
Couple of tsp of black sesame seeds
-Autolyse for 1 hour
-Add starter, 30m
-add salt
-3 stretch and folds 15-30m apart
-lamination, add sweet potato
-3 coil folds 25-40 minutes apart, add sesame seeds (probably would have only done 2 coil folds if it weren’t for trying to incorporate the sesame seeds)
-7.5 hours total bulk, dough temp avg 74-76F
-shape, 15m counter proof
-9 hour cold proof
-500F with lid and two ice cubes 15m, 450F no lid 10m
by almostedible2
18 Comments
Does cutting while hot change the breads texture?
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Damn that’s a tasty looking loaf of bread
Amazing! Love it
Beautiful, but let it cool before you slice lol. Also that knife is amazing. It cut the bread like butter.
wow this is beautiful i love the color of the sweet potato!!
I just cant hold it…I just cant…ohhh….ohhhhhhh
Looks incredible!! 😍😍Beautiful job
That is absolutely beautiful
You could model those hands!
Gorgeous 😍
Is that a super sharp Japanese knife or something? I’ve never seen someone cut into sourdough so easily before. The loaf looks delicious!
What is this knife!?
Also want to know about the knife🙋♀️
Omg it looks amazing !!
Stunning
Inspiring!
How often do you sharpen your knife?