Hello all!
I've been obsessed with trying to get this bread at home for a few months now.
I know it's white wheat, with a long fermentation, sourdough, some acerola and baked in a wood-fired oven. The loaf weighs 3kg.
It is super weird that it is not scored at all. Do you know how it is possible?
Can you think of any more hints on temperature, hydration, etc based on the pictures?
Thank you so much!
And are there any other details that you can provide?
Paul
It is from an artisan market in Berlin, I tasted it when I visited the city for a few days
The bread looks exactly like the one in this video, originally linked in another thread by Marianna. Skip to the end of the video to see the baked loaf. The bread is very high hydration.
Wow thank you!
Could you send me Marianna's thread? Because I do not understand the video haha 🙏🏻
I couldn't understand the words either but I thought it spoke for itself without them ... When I saw the baked loaf at the end I thought of your post right away.
https://www.thefreshloaf.com/node/67524/loaf-cracking-outside-score#comment-482481
The video shows a yeasted bread, but it could easily be made with sourdough (and a longer ferment).
When it comes to long fermentation, it is recommended to use a cool place, like a refrigerator, to give the dough ample time to sour and develop flavor.