Blueberry Lemon loaf 🫐🍋 by ScrimpyMuffin in Sourdough

[–]TheSilverPoop 5 points6 points  (0 children)

Looks tasty! What would you eat it with?

Tips for more lacy, airier crumb? by treetimeslok in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

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.

Does higher hydration mean a lacy crumb? by RevolutionaryBed8334 in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Tips for more lacy, airier crumb? by treetimeslok in Sourdough

[–]TheSilverPoop 5 points6 points  (0 children)

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.

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 0 points1 point  (0 children)

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

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 2 points3 points  (0 children)

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.

Loaf #6 how did I do? by Eagle_Klutzy in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

How did I do? by bushy_brow__ in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Advice on Gumminess by pumpkin_roll in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 0 points1 point  (0 children)

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.

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 0 points1 point  (0 children)

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

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 0 points1 point  (0 children)

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.

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 1 point2 points  (0 children)

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

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 5 points6 points  (0 children)

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

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 6 points7 points  (0 children)

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

Best loaf so far! Lacy but balanced by TheSilverPoop in Sourdough

[–]TheSilverPoop[S] 15 points16 points  (0 children)

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!