New Years Eve bake
I baked a few sourdough loaves for last-minute gifts today. Using the basic 1-2-3 sourdough recipe, my 100% hydration starter, and a mixture of 70% T-70 (from Central Milling), 15% whole wheat (BRM), 10% whole spelt and 5% rye for the final dough, the final hydration is a bit over 71%. Each loaf was scaled at about 600 gm for a final loaf weighing 500 gm. The shaped loaves were retarded about 20 hours in the refrigerator and final proofed at room temperature for 2 hours before peeling into an oven heated to 500˚F. They were baked at 440˚F with steam for 15 minutes, then 420˚F convection for another 20 min.
Happy New Year to all.