This year's first sourdough post!
I often think about writing each loaf purely as a recipe, but my descriptions usually follow the journey from flour to baked bread. For me, the process matters far more than any fixed formula. Once you understand how each step influences the next and ultimately the final loaf, it becomes much easier to build a formula that works for your flour, environment, and conditions. This sourdough loaf A was baked at 85% hydration with 40% levain. I used a very young levain, which helped balance the flavour and avoid excessive acidity. I refreshed the starter at a higher ratio, then built the levain and used it when it had risen about 50% in volume. The dough was mixed for around 15 minutes, followed by three sets of folds, each done once the dough had fully relaxed. After pre-shaping, it rested for 45 minutes, then was shaped and cold-retarded at 6.5°C for 10 hours.
by AnStar24
17 Comments
Beautiful
Stunnin
Hell yeah
This looks exactly like a tartine country loaf. Beautiful.
I need that knife
Thank you for not squeezing the loaf! That always drives me mad.
She’s a beaut!
Looks perfect! 😍
Little too dark for my personal preference but well executed otherwise
Interesting you didn’t use the starter at peak! I was under the impression that use it before it peaks meant a weak yeast activity which would impact the fermentation in the bulk dough
That looks delicious!
I’m so jealous that looks so good
Damn that looks absolutely bomb. Gonna try your process next loaf.
Gorg
How come when I try 80+% hydration my dough has no strength and looks nothing like this? This is a stunning loaf
Looks great well done!
Looks great, ill take a tighter crumb though. Leaving my dough in the bowl for 21hrs (6-8 room temp the rest in refrigerator)and only doing one stretch and fold..comes out 👌