July 2, 2020 - 10:10am
A lava field of goodness
Bloom on a 72% hydration SD looks like a Hawaiian lava field
Preferment (Starter 130g total)
65g Water (100.0%)
65g Bread Flour (100.0%)
Dough
500g Bread Flour (79.4%)
100g WW Flour (15.9%)
30g Whole Grain Rye Flour (4.8%)
435g Water (69.0%)
13g salt (2.1%)
Totals
Dough weight: 1208g
Pre-fermented flour: 65g (9.4%)
Flour: 695g
Fluid: 500g
Salt: 13g (1.9%)
Dough hydration: 71.9%
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Looks lovely, and I was going to bookmark this recipe, but then noticed I could not find any reference to yeast or starter ;-)
is the 130 grams of 100% hydration SD all from bread flour.
5 hour BF at 75 F and 12 hours cold retard. DO bake for 20 minutes at 525 F with the lid on. Tossed a few small ice cubes behind parchment paper. Finished with the lid off for 20 min at 425 F. Internal temp finished at 210 F.....added 20 minutes in the oven with the door open.
BTW here's the crumb shot
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And close up. Glossy but not sticky or gummy.
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Very nice..
Very nice - you're making me want to give this one a go!
This looks amazziinnggg! It’s going to be my next bake, but before I dive into the process, can you please clarify the 5 hour bulk ferment. How many stretch and folds did you do? How far apart? Did you preshape? Oh, and did you let the shaped dough proof in the banneton or did you put it immediately in the fridge?
sorry for all the questions, but I’m a newbie to sourdough, and I feel like these details really help me when making bread! Thanks again !
I did a 1 hour autolyse, then added starter followed by salt.
4 coil folds about 40 minutes apart during the BF.
I preshaped and rested for 20 minutes and then the final rested in the banneton for 15 minutes before popping it in the fridge.
As always, let the dough be your guide though.
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Glad to see it worked out!
Thank you!
This is the crumb shot
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The formulation has been consistent for me. Looks like for you too.
Beautiful loaf you have there, really nice.
Benny
eats my loaves pretty quick, so I punched another one out and baked it today. I love this formulation. Great taste, easy to work with, good crumb and most of all consistent.
Crumb shot from this mornings bake.
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carb coma.
Who doesn't like grilled cheese stuff?
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