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Another sourdough country loaf
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Another sourdough country loaf


This was another 85% hydration sourdough country loaf I prepped this week. Flour was 97.5% T55 and 2.5% whole wheat, levain was 30% (used when it had risen only about 50% in volume), and salt was 2%. I autolysed the dough for about 2 hours with 75% of the total water. After that, I mixed in the levain and added the remaining water while developing the dough fully. I added the salt right at the end and mixed for about 2 minutes just to incorporate. Bulk fermentation was taken to about 75% volume increase at 22°C dough temperature. In the first two hours of bulk, I gave the dough two to three very gentle folds. I shaped and then retarded the dough at 4°C for 12 hours.

by AnStar24

7 Comments

  1. bicep123

    Did you use 30% levain to compensate for the lower room temp? How long is your typical bulk time? Thanks. Your loaf looks great.

  3. thebazzzman

    It looks absolutely amazing but I am not a fan of high hydration loaves.

    It’s so impractical. I like my bread to hold toppings and lots of butter.

    But major credits to you. This is technically a very difficult bread. Working with that amount of hydration and getting this result shows you are a master at your craft.

  4. ChadLovesStacey

    What do you think is the secret to this open crumb?