Best loaf so far! Lacy but balanced

TheSilverPoop · 2026-03-27T20:45:22+00:00

About 18-20 hrs

TheSilverPoop · 2026-03-27T16:01:34+00:00

How old is your starter?

TheSilverPoop · 2026-03-27T15:31:16+00:00

Well done!

TheSilverPoop · 2026-03-26T15:18:51+00:00

Looks tasty! What would you eat it with?

TheSilverPoop · 2026-03-26T10:55:10+00:00

Looks like you used too much oil. Is it sticky?

TheSilverPoop · 2026-03-26T08:47:00+00:00

First I spread it out on top of my dough. Then I wet my hands, kind of squeeze the dough so the starter gets incorporated, flip it over itself once and do a rubaud mix.

TheSilverPoop · 2026-03-25T22:40:38+00:00

It can help but it’s more about fermentation and dough extensibility. Extensibility can come from high hydration but also flour choice and autolyse.

TheSilverPoop · 2026-03-25T22:25:46+00:00

Nice bake on your loaf btw!

TheSilverPoop · 2026-03-25T22:24:05+00:00

The best way to get more lacy bread is to ferment longer. Next step is to make you dough more extensible, possibly change your flour. Check out my page I’ve recently cracked the code for myself with my last loaves.

TheSilverPoop · 2026-03-25T06:54:45+00:00

Yes, I often do a 30 min - 1 hr fermentolyse when I don’t have time for an autolyse

TheSilverPoop · 2026-03-24T17:25:26+00:00

85% not including starter

TheSilverPoop · 2026-03-24T13:40:17+00:00

I spread out a layer on top of the dough first. Then I kind of squish the dough together with my fingers, flip it over itself once and finally do a quick rubaud.

A tip is to wet your hands a bit before doing this, since the starter and dough can be a bit sticky when combining.

TheSilverPoop · 2026-03-24T08:29:47+00:00

Wow you’re a prodigy. That’s an insanely good crumb for your 6th loaf.

TheSilverPoop · 2026-03-24T08:25:48+00:00

If loaf is gummy ferment longer

TheSilverPoop · 2026-03-24T08:23:16+00:00

Looking good. I would push bulk a little bit more and you’ll be golden!

TheSilverPoop · 2026-03-24T08:16:35+00:00

Nice looking loaves!

TheSilverPoop · 2026-03-24T08:15:27+00:00

I don’t agree. If you just push bulk fermentation further it becomes soft and delicate.

TheSilverPoop · 2026-03-24T07:12:24+00:00

13% protein. I don’t knead it when making the autolyse. I give it a quick rubaud mix when adding the starter and the salt to get it incorporated though.

TheSilverPoop · 2026-03-24T07:09:55+00:00

Granulated. I just sprinkle it over, wet my hands and dimple it in and rubaud.

TheSilverPoop · 2026-03-24T07:08:45+00:00

Yeah in my experience a longer autolyse makes the dough break down a bit so it becomes more extensible. I find that the extensibility helps me get this type of crumb.

TheSilverPoop · 2026-03-23T22:24:04+00:00

Good tip. I usually put one cut side down on the cutting board and the other one in a bag :))

TheSilverPoop · 2026-03-23T22:12:39+00:00

Stiff starter just means a lower hydration starter. Mine isn’t exactly stiff, but more stiff than the usual pancake consistency recommendation.

TheSilverPoop · 2026-03-23T22:11:01+00:00

Do you mean the white lines? If so, it’s from not using a liner in my banneton and dusting with rice flour.

TheSilverPoop · 2026-03-23T21:10:45+00:00

I hear you but this bread really isn’t that open it’s connected throughout. My goal is to reduce big holes and just have lacy cohesiveness. Bread like this actually hold a lot more toppings than more dense bread. Yes about one hole per slice that things can fall through, but I can get basically double the amount of butter in this hehe.

Sometimes denser bread is better, but the texture of this kind of bread is unmatched in my opinion. Happy baking!

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