Jacob Lockcuff's blog

      With a rainy day off work, this past Tuesday I decided to make some sourdough bread. I fed my sourdough starter (composed of King Arthur bread flour) that afternoon, which left me until that evening to decide on what recipe I would follow. 

      Being a fan of Richard Bertinet, I eventually decided to use a version of his “White Sourdough” recipe from his book, “Crumb”. This is a great book for all things bread, by the way. I highly recommend it!

      Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.

- 497g Strong White Bread Flour

- 3g Malted Rye Flour

I'm very ashamed to say I more than likely ruined a piece of bread tonight...on purpose...Just gotta get this off my chest. It's stressing me out!!

So I've been making an 86% hydration sourdough artisan bread every few days as of recently. It has turned out great and my family loves it, and I really feel like my technique has come along SO much. Things have just kept getting better- until tonight.