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Did some tweaks in my process..what do you think?
In Sourdough

Did some tweaks in my process..what do you think?


200 GM starter
670 GM water
1000 GM strong bread flour
12GM salt

Mix all ingredients and rest dough for 30 mins

10 slap and folds — Never used to do this

3 coil folds at 20 mins interval…add seed mix at this stage

Bulk ferment for 5 hrs

Shape and into the benneton for cold proofing overnight

Bake

Preheat Dutch oven for 20 mins
Score the bread and into the Dutch oven with 4 icecubes
NO 8 minute score – always used to do this
Bake at 220C for 20 mins lid covered
20 mins bake with lid uncovered

It's probably the best rise I have got for a seed infused loaf.

by tharmor

16 Comments

  1. tharmor

    Forgot to mention..before scoring…dough was in freezer for 30 mins…again never did this before

  3. espenaskeladden

    Hot damn those are gorgeous. I could tell from the first pic that they were gonna be good. I think you could push the bulk ferment a little longer for a more even crumb, but you should be really happy with this.

  4. gmangreg

    I would say you are losing over spring by scoring that deeply. try a little less and see.

  9. The_Issa

    This looks awesome! I love a good seeded loaf.

  10. hibenca

    This is probably the most beautiful loaf of bread I’ve ever seen… do you think all the folding made that big of a difference?

  11. 19Rocket_Jockey76

    I’ve yet to get an ear. I have no clue why. That looks awesome