Specs:
97.5% T55 + 2.5% Wholewheat
89% water
30% levain
2% salt
This sourdough loaf was made at 89% hydration. I began with an autolyse using 80% of the total water and rested the dough for one hour. My goal was a Tartine-style loaf with slightly less height and a more irregular, open crumb. During bulk, I performed only three folds. Even by the third fold, the dough still lacked strength and didn’t hold its shape well, which I expected given the high hydration and lighter handling. I continued bulk fermentation until roughly a 50% rise at a dough temperature of 25°C. After bulk, I did a tight preshape and let the dough rest for one hour, followed by the final shape. The loaf was then cold retarded at a slightly warmer 6°C for 10 hours before baking.
by AnStar24
13 Comments
I love these as works of art, but it just seems like you’re going to get butter on your floor.
Looks beautiful!
Is it annoying to eat? I feel like anything spread will go through the holes
Love that crumb! #goals
I would love to see just a slice of it by itself. I think my toppings would just fall through? It’s pretty though!
Would you like some bread with your air?
That’s it right there!!!
Butter would just melt in those holes..YUMMMM
I’ve got a couple loaf in the fridge right now. My first time going for 80% hydration. I hope to get a somewhat more airy crumb than I typically get. This looks gorgeous! If I don’t get what I want with this batch, I might have to try your recipe!
Insta-pretty.
PB, mayo etc…not so much.
Don’t you mean Highstation Bake?
I think it looks great.Good for cheese, luncheons, spreads, and dips. Pass the Balsamic vinegar.😋
What a beaut!