I think this is my best loaf so far, much better height than last time and handling during shaping was much easier. I don't know what I'm doing well enough to know if this is objectively a good or bad loaf, so any feedback/observations would be appreciated, thanks.
500g flour (350 white, 80 wholemeal, 70 light rye)
365g water
Autolyse for 1 hour
Mixed in 100g peak starter and 10g salt
Mixed for 2-3 minutes then left on heat mat (cold house) set to 24c
Bulk ferment 7 hours as per sourdough journey temp guidelines with 4 sets of stretch and folds at 30 min increments.
I think the bulk ferment was the right length of time, some large bubbles on surface, smaller bubbles all over sides and bottom of bowl, nice jiggle, came away from side of bowl easily etc.
Pre shape, 30 min bench rest then final shape into banneton and fridge overnight for 12 hours.
Oven preheated to 240c fan with Dutch oven inside for 45 mins, dough placed in freezer when there were 15 mins left.
Scored, into oven for 30 mins lid on, then 15 mins lid off and temp reduced to 220
Cooled 2 hours before cutting.
by Eagle_Klutzy
13 Comments
I’d give it a 10 out of 10. Way to go
This is the most perfect loaf i’ve ever seen
Crum looks amazing, gj!
looks damn fine to me!
Great job 👏
She is a beauty!
You’re killing it!
Excellent
She’s beautiful! I definitely need to bulk ferment longer for my next loaf
Beautiful! Well done! & Congrats!
Looks great.
Should I just end it ?
Thanks for the lovely feedback, I’m feeling very proud of myself!