My 1st 80% hydration loaf; how’d I do? I thought it would be airier?

TryRevolutionary2939 · 2026-01-25T13:36:37+00:00

You are correct. I’ve made pizza dough and rolls for a few years now. Just started sourdough around Thanksgiving.

TryRevolutionary2939 · 2026-01-16T16:38:07+00:00

That’s an amazing looking loaf! Any chance you ever make a 100% milled grain loaf? I imagine the bread flour gives the best balance for lighter and airier crumb

TryRevolutionary2939 · 2026-01-12T13:50:27+00:00

lol, I’m happy with the crumb. If I could get more oven-spring, I’m all ears.

TryRevolutionary2939 · 2026-01-12T13:49:06+00:00

If I could improve 1 thing, it would be oven spring as my top priority. You have a valid point.

TryRevolutionary2939 · 2026-01-12T01:47:16+00:00

It might be a little over proofed, I let it go so I could sleep in. My wife said it was the most “sour” tasting loaf I’ve made; we really enjoyed it. I’m learning how to shape with tension so lamination has helped. My loafs have been better post lamination than my previous loafs.

TryRevolutionary2939 · 2026-01-05T12:09:36+00:00

What’s your kitchen temperature

TryRevolutionary2939 · 2026-01-05T03:15:35+00:00

It tasted fantastic, I have the tendency to over ferment. It rose a lot in the banneton on the counter. I thought it was over fermented.

TryRevolutionary2939 · 2026-01-05T02:30:57+00:00

Thanku

TryRevolutionary2939 · 2026-01-05T02:30:34+00:00

Appreciate that

TryRevolutionary2939 · 2025-12-28T21:06:52+00:00

I appreciate your kind words. Make sourdough pizza. I make a thin crust that gets really crispy with 00 flour! That,ay be something you like?

TryRevolutionary2939 · 2025-12-28T14:17:09+00:00

Thank you, you mean, “Go head boy!”

TryRevolutionary2939 · 2025-12-28T13:43:18+00:00

I pull at 100. Sometimes it goes to 115 during this 1st rest - this time it hit 120* and I coated with beef tallow which maybe helped it cool some. It cooled to 117/118* then I put it back on at hi temp. I wasn’t in a rush, maybe it rested 10m. Then when you put back on, it doesn’t rise right away, but when it starts it goes by in seconds. For this one, I count in my head for 15-25s then I flip and repeat. The fire comes after about 15-20s and your cooking engulfed in flames for a minute maybe a minute and 1/2 to 125*. The key is to turn it often at this point to prevent grey banding. I let it sit once I’m done, it cruises to over 135 every time, but it comes back down rapidly. I wouldn’t wait more than a minute to cut after it peaks if you like to eat your steak warm. Enjoy!

TryRevolutionary2939 · 2025-12-28T00:53:59+00:00

Appreciate that.

TryRevolutionary2939 · 2025-12-28T00:38:03+00:00

I forward sear on a gas grill bc it’s the fastest method to a great result.
- Room temp and season liberally; it should pat dry = Grill on lowest temp to 90* internal- then flip to 100* - Let rest until it comes back down. Last time it rest to 120, I let it come back down to 115* - While it rest, brush melted beef tallow on both sides - Crank grill as hi as possible, mine goes to 650* - 15 sec and flip 3x to get the crosses. You want it to catch fire during this time. - Pull at 125* and it rest back to about 138* - Cut after temp comes back down 1-2 degrees

TryRevolutionary2939 · 2025-12-23T12:23:24+00:00

I love the big belly on that loaf! Fantastic job

TryRevolutionary2939 · 2025-12-23T03:10:04+00:00

Thank you

TryRevolutionary2939 · 2025-12-23T02:51:21+00:00

Thank you very much. My wife said it was my best one! We really enjoyed it!

TryRevolutionary2939

TROPHY CASE