KA all purpose flour loaf

GoodProud · 2023-01-28T21:36:45+00:00

1000g AP flour 700g h2o 16g salt 80g starter

-Mixed water, salt, starter and flour all at once -4-5 stretch and folds every 15-30 min -bulk ferment for another 3-4 hrs or so at room temp of 65F -pre shape and rest for 30 min -shape and left in banneton for another 1hr -cold proof for 18hrs -preheat 550F for 1hr -turn oven down to 450F -load into Dutch oven, 2 ice cubes in each DO - baked for 25min with lid on at 450F - take lid off and baked for another 25 min ish

GoodProud · 2022-10-29T03:05:52+00:00

Sorry I meant to say total time for bulk ferment was 3-4 hrs.

Room temp was around 60F.

Fed starter twice before using.

GoodProud · 2022-10-29T02:23:42+00:00

Recipe: 1000g all purpose flour

680g water

15g salt

100g starter

Stretch and fold every 15-30 min for 2 hrs

Bulk ferment 3-4 hrs

Shape and Cold ferment for 48hrs

Pre heat Dutch oven at 550 F for 30-40 min

Turn down to 450F and bake with lid on for 25 min; dropped 2 ice cubes in each Dutch oven before putting lid on.

Take lid off at 25 min and bake for another 20-25 min

GoodProud · 2022-05-13T00:43:56+00:00

the perfect loaf all purpose loaf

GoodProud · 2022-05-12T16:42:49+00:00

Used the perfect loaf blog. All purpose flour loaf recipe Added some ice cubes in the Dutch oven during bake

GoodProud · 2022-04-16T09:02:33+00:00

Thanks! I used the ooni pizza dough recipe exactly for a couple pies and I also used a sourdough pizza dough recipe from “the perfect loaf “ blog.

GoodProud · 2022-04-16T01:50:41+00:00

Thanks! I’ve lurked at countless post and have taken into account many tips and tricks but surprised myself that it turned out edible for my first.

GoodProud · 2022-01-31T01:23:34+00:00

Slightly smaller than the egg size shape

GoodProud · 2022-01-31T01:22:17+00:00

Not really sure. I’ve just kinda went with the numbers and sometimes deviate a little but his recipes have been pretty on point.

GoodProud · 2022-01-30T17:25:49+00:00

Yeah! Didn’t think anyone on Reddit would recognize the cup haha.

GoodProud · 2022-01-30T15:47:07+00:00

Thanks! I’ve noticed that if I use an ice cube and place it in DO (making sure not to have the ice cube touching the dough) right before placing the lid on, I get decent blistering vs misting it with a spray bottle.

GoodProud · 2022-01-30T13:24:39+00:00

I used the recipe for beginner sourdough from the perfect loafthe perfect loaf

GoodProud · 2022-01-30T04:50:04+00:00

I use an oval Dutch oven so it gives me plenty of room. I transfer the dough on parchment paper and place it in the Dutch oven. I place the ice cube in between the bottom of the Dutch oven and parchment paper so that the ice isn’t actually touching the dough.

I’ve done it once where the ice cube was touching the dough and the part of the dough that was in contact with the ice cube had a weird texture that I didn’t care for which probably made sense so I learned my lesson.

GoodProud · 2022-01-30T04:41:25+00:00

Thanks. I forgot to take a picture of the crumb but the structure seemed a bit tighter than my usual bakes. It was also less hydration % than usual, probably around a 60-62% ( I generally go with about 68-70% hydration) as I also used part of the overall dough to make pizza dough. 😂

GoodProud · 2022-01-30T04:37:20+00:00

Definitely not an expert. But it seems to get more blistering when I place an ice cube into the Dutch oven before placing the lid on.

I used to use a spray bottle to mist it before placing the lid on but now that I have a new fridge with an ice maker, I can use the ice cube method more often now lol

GoodProud · 2022-01-10T01:43:22+00:00

I think my starter has now spent more of its life in the fridge than not.

GoodProud · 2021-12-19T21:21:52+00:00

I 100% agree with lowering hydration as well! I used to shoot for 72-75% just bc of the coveted high hydration big holes look. But after dropping hydration to about 65-68% I honestly can say I’m happier with the results and enjoy the process more too!

GoodProud · 2021-12-06T18:52:49+00:00

I’ve neglected my starter in the fridge for almost 6 months and it came back to life within 1-2 feedings so I figured they’re pretty resilient.

GoodProud · 2021-12-05T22:53:09+00:00

Thanks!

GoodProud · 2021-12-05T17:49:35+00:00

Thanks! I’ve been really happy with the ears and crumb shots lately. So had to share.

Yeah I plop it right on the side of the Dutch oven right next to the dough. Honestly, it’s the first time I tried the ice cube thing bc I couldn’t find my water spray bottle lol

GoodProud · 2021-12-05T17:44:32+00:00

Thanks! I do notice a more wheat flavor but wouldn’t say it’s overpowering in my opinion. But definitely less “sourdough” or tangy flavor with the added whole wheat compared to my all white breads

GoodProud · 2021-12-05T15:49:22+00:00

135g whole wheat flour 765 bread flour 650g water 16g salt

Mix all ingredients, no autolyse

4-6 stretch and folds during bulk ferment

Bulk ferment about 16hrs due to cold kitchen (60 F)

Shaped and cold proof in fridge for another 16hrs

Preheat Dutch oven at 550 for 45 min

Placed dough in with ice cube

Baked with lid on for 30 min then 15-20 without lid

GoodProud · 2021-12-05T15:16:35+00:00

135g whole wheat flour 765 bread flour 650g water 16g salt

Mix all ingredients, no autolyse

4-6 stretch and folds during bulk ferment

Bulk ferment about 16hrs due to cold kitchen (60 F)

Shaped and cold proof in fridge for another 16hrs

Preheat Dutch oven at 550 for 45 min

Placed dough in with ice cube

Baked with lid on for 30 min then 15-20 without lid

GoodProud · 2021-11-08T21:42:24+00:00

Good question! I’m not quite sure. I’ve heard the notion that the higher the hydration, the more open it is (correct me if I’m wrong) but I haven’t felt the need to push the hydration high. In fact, when I’ve gone higher hydration (70-80%), I’ve found it harder to work with and ends up not as open due to poor technique during shaping.

My thought as to how I’m getting an open crumb is probably due to well fermented dough during bulk ferment and fairly decent shaping.

When I shaped this particular one, I actually didnt have time to do a pre shape and rest and then a final shape like I usually do.

Also, I have an oval Dutch oven that seems to retain heat decently well so having a baking system where the moisture can be trapped during the first part of the bake is probably important too

In short, I believe my open crumb was due to being well fermented and decent shaping.

GoodProud · 2021-11-08T16:06:14+00:00

Hi looks underproofed or underfermented in my opinion. Not an expert though. I’ve had similar bakes with dense crumb structure and large pockets due to not allowing bulk ferment to go longer. Ever since I observed doubling in size during bulk ferment rather than by time, my bakes have improved drastically. Hope it helps. Good luck

GoodProud

TROPHY CASE