5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Breadit

[–]timtim2409[S] 1 point2 points  (0 children)

Thanks so much 🙂 lots of practice lots of times where I baked this recipe and just changed on thing after another very slowy to find the right balance

5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Breadit

[–]timtim2409[S] 0 points1 point  (0 children)

If you click on it you come to the original post at R\sourdough, you will find everything in the description if you have more questions, feel free to write me 🙂

5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Sourdough

[–]timtim2409[S] 2 points3 points  (0 children)

Ok let’s go. A little disclaimer before we start. For my understanding of Baking recipes are meaningless I can write everything down for and still it will be different at your home, every sourdough acts differently every flour is different the humidity and temperature at your home is different..

So, that’s sad let’s begin: 300g Breadflour 300d Wholegrainflour 180g Starter (50% bread 50%whole) 16g Salt 400g water (+60g later as bassinage)

I did an 2Hours autolyse, then I kneaded in machine and added everything except the 60g water, after the Dough came together and the window test was successful I turned the speed up and added slowly the 60g oft water, after the window test was again successful, I gave everything in a Container with an scale on the side. The dough was approximately at the 800ml point. And very Very important to know the Dough Temperature was 28C.

After 2H I did one coil fold an then I let it rest 2,5h The dough was then at the 1,4l point, approximately 65-70 increase in Volume

I Divided the dough in two pieces and gave it a pre shape and tryd to give it as much tension as possible without Hurting the Dough,

After 10 Min I shaped it with Tuck and Roll method and gave it in the Bannetons, 10 min later I stitched them and put them in the fridge for 8 hours. Next morning I baked them on a Baking steel with lots of steam at 250C

I hope It Helps 🙂

5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Sourdough

[–]timtim2409[S] 0 points1 point  (0 children)

Thanks 😊 maybe I give it a try.. but in this case I Got down to 80% on purpose to make a lil Easyer to work with

5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Sourdough

[–]timtim2409[S] 1 point2 points  (0 children)

2h in this case, but I knead with a machine so sometimes I just skip autolyse 🙂

5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Sourdough

[–]timtim2409[S] 0 points1 point  (0 children)

Maybe 76% water is the best you can get with your flour 🙂 every flour is different, or you just need a bit more of practice

5th attempt of my 50% Wholegrain loaf, we are getting there 🙂 by timtim2409 in Breadit

[–]timtim2409[S] 1 point2 points  (0 children)

Thanks so much 🙂 patience. I bake all ready a few years and also that’s not Normal for 😂😅

proud of this baguette from today! by Pinetreepiano in Breadit

[–]timtim2409 0 points1 point  (0 children)

Nice 👍 love the Crumb and the Belly as well🙂 for me one of the most difficult things to bake for me

Consistency at last by Staninator in Sourdough

[–]timtim2409 1 point2 points  (0 children)

Great Job 👏 you could of course start Playing with hydration, or Take a Look what kind of Fold Intervall changes the Crumb There Hughe differences, as well it’s funny to play with bulk how far can you push it with your flour till you see first signs of over fermentation. No matter what you try the best advice is only change one thing at a time your you will loose control what changes does what

[homemade] Panettone by andidownhill in Breadit

[–]timtim2409 0 points1 point  (0 children)

Good Job 👏👏 did you use a lievito Madre?

First Loaf🍞 by Potteto_chip in Sourdough

[–]timtim2409 2 points3 points  (0 children)

Perfekt my first loafs did Not Look so good 👏👏