Worthwhilebubble's blog

The ear and pattern don't usually split when I use my normal flour. I've just tried T65 flour and this split happened. I reduced the hydration to 62%. Any tips for working with T65? It seems it has 10% Protein.

I've been working on getting a more consistent crumb and this is my latest attempt. Would you say it is consistent crumb or do I still have a way to go? Thanks!

I've had a lot of compliments for this pic elsewhere so I thought it may be appreciated here too. 70% hydration, 20% wholemeal. I will expand on my method if anyone is interested.

I freeze my sourdough discard. I defrosted 50g of it overnight then the next day added it to 250g wholegrain flour (home milled), 250g bread flour, 375g water and 10g salt after a 30 min autolyse.

For gluten development I performed one stretch and fold, lamination and 3 coil folds then left to bulk ferment at 28 celcius.

The total bulk fermentation time was 11 hours from when I added the starter to the autolyse. After the last coil fold I waited for the dough to rise 25%.

I also used an aliquot jar and the jar dough had doubled in 11 hours from when I added the starter to the auolyse.

With my active starter it takes 4.5 hours at this temperature, so the discard took a lot longer.

Then pre shaped, shaped and overnight proof in the fridge. Baked in Dutch oven for 50 mins at 220c with convection in a small oven.

I'm very happy with the rise and ear, most unexpected from defrosted frozen discard!