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Sourdough French loaf

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    Sourdough French loaf

    Playing with percentages, under proofed this one. It could have been a far better loaf then this.

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    Last edited by Richard Chrz; February 26, 2021, 11:45 AM.

    Crumb looks fine to me. I underproofed my last loaf and the crumb is much denser that that.


      Looks pretty good to me, Richard ... FWIW, every loaf I've ever baked could've been far better ... not necessarily far tastier but definitely far prettier ... ...


        Nice Richard!


          I’d eat it,,,,
          give me some buttah !!!!


            The good thing about bakin' bread is that even when it doesn't turn out like you wanted it, most of the time it's still very tasty...


              Oh geez! The first pic just killed me! Outstanding my man.


                I like sourdough French bread. Great for Garlic Toast.


                  And so, where is the recipe? And the technique you used? Inquiring minds need to know.


                  • Richard Chrz
                    Richard Chrz commented
                    Editing a comment
                    400 grams bread flour
                    200 grams whole wheat flour
                    200 grams of active rye starter, fed 6 hours prior (100 percent on
                    70 percent hydration
                    2 percent salt

                    Mixed in stand mixer, hand kneaded. Bull ferment for about 6 hours on counter, then moved into a wine fridge at 60 degrees for another 8 hours, then shaped & proofed (these under proofed). baked in a pretty high steamed oven.
                    Last edited by Richard Chrz; February 27, 2021, 06:29 PM.

                  Richard Chrz says "could have been better". I think I need to seriously consider moving away from the no knead recipes haha!

                  Looks delicious to me!



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