10h • BreadScore™ Requests 📥
Y'all Know Me...
Today, I've worn my permanent smile with my chin up and chest out. I decided around 10am that I wanted to bake a loaf of bread today. No cold proofing, just a same day bake. I stuck with what I knew as far as my recipe goes (165g starter, 400g water, 15g sea salt and 650g bread flour). I mixed by hand in the bowl as always then kneaded by hand for 10 minutes. After about an hour, I did stretch and folds 30 minutes apart for a total of 4 sets. I let it bulk ferment on the counter until about 6pm... it was full of bubbles, doubled in size, slightly tacky though not sticky and it pulled from the sides of my container easily. I then laminated it, flipped it over and shaped it. I popped it into the cast iron, did a quick and simple score then covered it and into the oven to bake. The oven was preheated to 475°, I let it bake covered for 35 minutes, reduced heat to 450° and baked for an additional 25 minutes. I LOVE the look of the crumb structure, I like that the color is more uniform and that the bottom isn't as dark (I put a baking sheet on the bottom rack to help with that). My personal issues with it is obviously the scoring for one. Because it wasn't cold from the refrigerator, it felt like a race against time to get it scored and into the oven quickly. Second is the texture... I feel it's still slightly gummy, though I feel that it has greatly improved in that aspect too. Of course, the sour flavor was less noticeable, however, I really enjoyed the taste of this one maybe more so than the others. I think that going forward, I will adjust my schedule to reduce my cold proofing for a milder sour flavor. Overall, I'm proud of myself and this bake.
6
4 comments
Y'all Know Me...
powered by
skool.com/sourdough-improvement-skool-4529
#1 Sourdough group on Skool Discovery! Join to become a certified Sourdough Practitioner in 3 months with a clear roadmap to mastery and consistency.
Suggested communities
Powered by