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How to make sourdough bread...
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hoovarmin - it got good height. I'll do a side/crumb shot after it cools.
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Today's bake. Did things a little different. 550g flour - 300g KA AP, 200g Cairnspring Expresso bread flour, 50g of Turkey Red whole wheat. 80% hydration (all water aside from 50g milk), 90 minute autolyse, followed by a 4 hour bulk at 80F and then into the fridge overnight.
I then removed it from the fridge, preshaped and shaped and let it proof for about an hour at 80F, then into a clay baker with the oven at 470F.
20 minutes covered to let the bread steam, then I removed the baker lid and let it bake for another 30 minutes. Forgot to brush off some of the rice flour from the banneton liner, hence the snowy look.
Last edited by rickgregory; December 30, 2022, 06:45 PM.
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475 oven is preheated for about an hour. I also think the water pan underneath of it is important, a little testing early on made me believe it acts as a heat sink for the bottom of the crust, as does the parchment paper. The parchment also helps you off load from your peel.
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For you guys using a baking steel, what oven temp do you typically use?
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Yeah, ditto what I said about Richard's oven spring. That is amazing.
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Want more seeded bread? Try this:
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I got it Richard...
You build a small room right next to the oven and rent it out...
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