Ha, Ha....this time I created a 100% leaven from my 60% stiff starter and used it after 5 hours...didn't float and not rise that much and expected a flop but rise it did!!!
So...next experiment will be to up the hydration a bit more and to see whether my flour and my handling can cope!
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I just love that loaf! Well done!
but it has nothing in it!.Once I get more confident with my hydration and oven rise I might try ....your loaves are soooo amazing! Kat
loaves with nothing in them, well, nothing but flour I mean since I always put in some kind of whole grain flour. I did such a bake this morning and thought it was going to be a disaster because my dough was tearing as it rested during shaping but it turned out okay. Note to myself, don’t expect one feed to reduce the acid in a starter which has been sitting in the fridge for several weeks! At least I think that was the problem unless I let the bulk go too long but I usually bulk for 5 hours and this was done after 3. ?
you don't need to aim for higher hydration. That's a gorgeous loaf and crumb.
Paul
Paul and although I started off baking SD going for that 'coveted' open crumb I have to admit that I am also very fond of this type of crumb....whether I can bake it consistently is another matter when it comes to sourdough :D...
However, I had not so long ago a problem with oven spring when I reached something like 78% hydration or over and I was just curious whether this was to do with hydration, starter or my handling/scoring....now with the last two loaves I think starter is ok and I am able to handle dough that type of hydration...I might just bake a 75% next and see what happens? I also find adding water at three different stages really useful so that I don't flood the UK flour...e.g. adding water to the bulk fermentation seems to work really well for me at the moment. Kat
p.s. then I start using different flours and start again...ha, ha...
The holes are distributed evenly and I can see those bubbles at the bottom were pushing the loaf up! I would be very proud to bake a loaf like yours. A great bake indeed!
and need to try now to do it again! ha, ha the joy of baking....and eating! Kat
crumb - well what is not to like! ok try upping the hydration and see where it goes, but boy oh boy it will have to be very very good to beat that loaf
happy baking Kat
Leslie
and I think part of this is also the stiff starter being stronger and giving me more oven spring...I might be wrong and now torn to try to bake this loaf again or up hydration...well I could do both..:D I can't wait to see what you are doing next! Kat
That is a beautiful crumb.. keep doing what you're doing.. that is truly impressive!
and now the challenge is to do it again.and again.......All fun.... Kat
Plain loaves are so versatile. You should be very proud. Can't wait to see your next bake.
hester
great every time. Same hydration as the famous 123 recipe. Now you can add in anything you want with confidence as long as you didn't find the add in at the auto parts store:-)
but I keep trying...maybe a few more bakes and then I shall add some nice 'poppy' seeds that I have in the larder and I loooove poppy seeds.... Kat