The key to holes is lots of water (high hydration %), autolyse for 30-60 mins, stretch and folds every 30 minutes 4-6 times... Also, make sure your starter is in good shape, and make sure your bulk fermentation goes well... Also, when you are shaping, be firm but gentle... only push out the huge bubbles, gently... Finally, make sure you bake directly on the stone at high temp... Preheat to 550F or as high as your oven goes, then after you load the loaves, turn it down to your bake temp... Also very important is steam, lots of it... I'm currently l using lava rocks with great sucess... Lemme know if any of you want this recipe...
Betty
Great looking bread I missed my bake this Saturday so all I can do is just look at others people bakes.
http://www.ourwholesomehomes.com
now that I've started my sourdough adventure, i keep dreaming of holes!
Thanks!
The key to holes is lots of water (high hydration %), autolyse for 30-60 mins, stretch and folds every 30 minutes 4-6 times... Also, make sure your starter is in good shape, and make sure your bulk fermentation goes well... Also, when you are shaping, be firm but gentle... only push out the huge bubbles, gently... Finally, make sure you bake directly on the stone at high temp... Preheat to 550F or as high as your oven goes, then after you load the loaves, turn it down to your bake temp... Also very important is steam, lots of it... I'm currently l using lava rocks with great sucess... Lemme know if any of you want this recipe...
Tim
Great looking bread!
Sylvia