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Finally got some lace going!
In Sourdough

Finally got some lace going!


So I’ve been trying to get lacy loaves for a while now, and I’m finally on the right track.

Recipe:

70g (pretty) stiff starter that has not quite peaked yet

300g water

290g 00 flour, 25g landhvete, 35g fiberbakst (finely ground whole flour)

7g salt

——

Autolyse for 4-5 hours

Add starter

Wait 30 minutes and add salt

Wait 30 minutes

1st coil fold

2-3 more coil folds with 45 minute intervals

Let it ferment

shape gently with no preshape

Total BF around 6 hours at 24-24.5c dough temp

Cold proofed for 14-18 hrs

——

Preheat DO for 40 min to 1 hour at 260c

Pull out dough out of fridge and score it

Bake covered for 20 mins at 260c, remove lid and bake for 16-20 mins at 220c

by TheSilverPoop

14 Comments

  1. Indialopez96

    The crumb of my dreams 🥺 well done this is amazing

  3. espressoingmyself

    Whooooaaaa this is stunning. Reading your process now.

  4. Panzerah

    That looks amazing! You have a long autolyse period there, would you say that it is important factor here?

  6. Great_Egg_5545

    Amazing! Tell us more about your starter

  12. ikonkar90

    hei! is the 00 flour you’re using manitoba oro? tusen takk!

  13. Frostykooter

    Are you proofing your loves raw in the banneton or do you use a cloth? I ask because those are some DEEP groves and they look sick.