The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's sourdough country loaf

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WoodenSpoon's picture
WoodenSpoon

Today's sourdough country loaf

This is the country loaf that I mixed up yesterday and baked off today. I made it with 600g bread flour, 48g rye flour, 30g whole wheat flour, 170g chef (100% hydration) 525g water and 15g salt, Yesterday I dissolved the chef in the water then added it to the flours and gave it a 40 minute autolyse. after that I gave it a nice set of slap and folds adding the salt. I continued to fold it until it seemed properly developed then let it ferment for an hour at room temp. at the thirty minute mark I gave it a stretch and fold, then another at the hour mark. I then retarded it over night. Today I removed it from the fridge and let it sit at room temp for an hour and a half or so, then divided, pre shaped and shaped it and let it proof for almost two hours, I preheated the oven and my stone to 550, gave it a generous steam and baked it for around fifteen minutes at 470, then another fifteen or so at 450. It smells amazing and tastes real nice to.

Comments

Floydm's picture
Floydm

Lovely.

dabrownman's picture
dabrownman

Just love your formula and methods.- reminds me of my apprentice Lucy:-)  Well Done!

Happy baking in the New Year WS!

breadforfun's picture
breadforfun

Hi WS.

Those loaves are really quite nice, especially the crumb.  And your photography is equally nice - it shows them off well.  Thanks for posting.

-Brad

ElPanadero's picture
ElPanadero

Good looking loaf, lovely crumb.  Any reason for the B/W photos ?  Would be nice to see the real colour of the crumb and loaf.

WoodenSpoon's picture
WoodenSpoon

Hey thanks yall!

Janetcook's picture
Janetcook

Lovely post.  I love black and white photos too….seems to complement a lean loaf perfectly….simplicity/beauty.

Janet

Julie McLeod's picture
Julie McLeod

This is a beautiful loaf.  And the photos are really gorgeous too.

jims's picture
jims

Thanks for the photos of the stages. B&W really suits this loaf. 

I would really like to know your steaming procedure. Other than using a dutch oven, I have not had much luck.

Thanks

WoodenSpoon's picture
WoodenSpoon

I preheat a sheet pan on the rack under my stone, then before loading the loaves I splash a little hot water on the pan, then I score the loaves and slide em on in and splash in a bit more water maybe 1/4 cup. depending on how I feel I might do it again in a minute and a half or two.