Dining and Cooking
Very happy with this one
In Sourdough

Very happy with this one


600 g of strong spring wheat
300 g of high extraction wheat
650 g water
160 g wheat sourdough
22 g salt

Hydration at 72% excl sourdough
Dough temperature 21 °C (~70 °F)

Bulk fermentation: 6 h with 5 fold
Pre-shape and rest 20 min
Shaping
Basket ferment: 3 h
Cold ferment: 12 h

Preheated oven to 300 °C (572 °F)
Steamed and lowered temp to 240 °C (464 °F) for 20 min. Lowered temp to 215 °C (419 °F) for the last 15 min. Left to cool for 30 min.

Flavor was great but tbh I would have liked a bit more tang. First time using a high extraction flour, very impressed. Bring a lot of flavor and nutrients without ruining the gluten.



by luvas100

13 Comments

  1. Weird_Bird1636

    With a sail like that, you could attempt an Atlantic crossing. Probably one of the best loaves I’ve ever seen.

  3. soccerkool

    I’m more impressed by your knife tbh, it’s a beautiful loaf though

  7. sockalicious

    Never mind the bread, let’s talk about your blade, Bilbo! Looks like it would be very handy when Orcs are about.

  8. Financial-Wasabi1287

    Are you using a wakizashi as a bread knife? If so, very cool.

  9. Allanesp03

    I need that bread knife lol nice loaf btw! 👏🏽

  12. AndyGait

    So that’s what Samurai use to slice bread.