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A few extra photos of this bake

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  • Richard Chrz
    commented on 's reply
    So, not sure that is the correct answer though. Interesting I think I have learned that scoring has very little to do with it, you have to have the fermentation to push it over, I can perfectly score an ok ferment and not get this, it is the ferment that that pushes the score, the score is just the telling it where to break through. Or so that is my current belief, or understanding from trial and error.
    Last edited by Richard Chrz; August 25, 2021, 02:19 PM.

  • Dr. Pepper
    commented on 's reply
    Looking at your lamé photos, and your end result, I can see how 'turning the corner' on the tops of the loaves allows yours to open much more than my daughter's loaves. I think she stops on the top surface, doesn't round the bend on both ends.

  • Richard Chrz
    replied
    Dr. Pepper last weeks four.



    Click image for larger version  Name:	D4B39F74-0745-4300-B8CD-8ADCCCCC9B97.jpeg Views:	0 Size:	708.5 KB ID:	1083062
    Last edited by Richard Chrz; August 25, 2021, 02:21 PM.

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  • Dr. Pepper
    replied
    Just F'n Wow!!! Loaves of beauty! Salut!

    (I'm sharing these with one of my daughters, who has been baking sourdough since the Ebola epidemic started. Yours are the best I have ever seen!)
    Last edited by Dr. Pepper; August 25, 2021, 02:08 PM.

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  • Richard Chrz
    replied
    Dr. Pepper check out the first post, the scoring is shown.

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  • Richard Chrz
    commented on 's reply
    gcdmd I have found that 800 grams flour, 520 grams water (65percemt), 200 grams levain (25 percent), and salt, add in the bulk fermenting. My dough weighs out around each loaf being a 790-800 gram loaf, when I weigh them before I bench rest, shaping, and proofing. It’s a pleasant size loaf, the oven spring is just right. I have baked larger loaves, 1,000 g loaves. And in my 10 inch banneton, their is to much oven spring, for that size loaf.

  • gcdmd
    commented on 's reply
    Richard Chrz

    Thank you, Richard. Just one more question: How many grams of flour do you use in each loaf?

    Any other tips?
    Last edited by gcdmd; August 13, 2021, 12:31 PM.

  • Richard Chrz
    commented on 's reply
    65 percent. Open oven (no Dutch ovens or similar) I use a pizza steel and parchment paper, and a steam pan. 475 for roughly 45 minutes. Turning every 10 minutes.

  • gcdmd
    replied
    Those are absolutely beautiful.

    What Baker's Percentage hydration and oven temp are you using? TIA
    Last edited by gcdmd; August 13, 2021, 11:37 AM.

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  • Richard Chrz
    replied
    Yesterday’s news this mornings bakes.

    Click image for larger version

Name:	95450AA0-81CC-42DC-A365-A55F77405FEC.jpeg
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ID:	1076827

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  • DavidNorcross
    replied
    Richard this is fantastic. Wonderful work!

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  • Stuey1515
    replied
    Well done mate, I reckon I can smell that from way over here

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  • Backroadmeats
    replied
    That looks great.. give me a stick of butter one loaf of that and a glass of milk and watch me eat my way into a bread coma!! One day a few years ago I was smoking pastrami in the garage. As we were gathered around the smoker waiting for it to get done the neighbor lady stopped by with a fresh baked,. Still warm loaf of bread for plowing her driveway.. we put a whoopin on both the pastrami and the loaf of bread. I was so full I almost couldn't walk the 75 feet to the house. Nicely done my friend!!

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  • Richard Chrz
    commented on 's reply
    Both were just cheap buys on amazon.

  • rickgregory
    replied
    Yeah, I need to let my dough go longer in bulk fermentation I think. Yours looks awesome
    Last edited by rickgregory; August 12, 2021, 07:02 PM.

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