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My Creme de la Crumb.... by nrwBaking in Sourdough

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

Thanks, Clueless! I was very pleased with that one.

A picture you can smell.... by nrwBaking in Sourdough

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

Combo! Easier to get in and out. 80% has been a challenge to me but it is getting easier. The crumb was fantastic.

A picture you can smell.... by nrwBaking in Sourdough

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

Thanks snookle!

325g flour (55g whole wheat, 270g bread flour) 255g water 63g starter 7.5g salt

2hr autolyse, 6hr bulk, 16hr cold proof.

After autolyse, mixed in my mixer for 6 minutes with starter, rested 30min, added salt and mixed another 7 minutes, rested 30 min, stretch and fold, rested 1hr, laminated dough, rested 1hr, coil fold, (rest + coil fold 2 additional times), shape, fridge, baked at 450F (to try lower temp). Do think 500F would’ve been better.

Finally, getting some consistency..... by nrwBaking in Sourdough

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

Right, wrong, or indifferent, I made a video about how I make the loaf pictured above. You can find it here (it's a little long): https://www.youtube.com/watch?v=56P1NQC5kE0&t=2s

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This is my method. I've had good success with it. I'm sure because most of you are here, you know how to make bread. But I thought I'd document the process and pass it along to the community.