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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.

    Click image for larger version  Name:	2DE57F42-EE5C-4720-B5FC-71827C60E439.jpeg Views:	4 Size:	676.0 KB ID:	995771
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    Last edited by Richard Chrz; February 26, 2021, 11:45 AM.

    #2
    Crumb looks fine to me. I underproofed my last loaf and the crumb is much denser that that.

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      #3
      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 ... ...

      Comment


        #4
        Nice Richard!

        Comment


          #5
          I’d eat it,,,,
          give me some buttah !!!!

          Comment


            #6
            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...

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              #7
              Oh geez! The first pic just killed me! Outstanding my man.

              Comment


                #8
                I like sourdough French bread. Great for Garlic Toast.

                Comment


                  #9
                  And so, where is the recipe? And the technique you used? Inquiring minds need to know.

                  Comment


                  • 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
                    starter)
                    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.

                  #10
                  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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