The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough country

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Brown Dog Artisan Breads's picture
Brown Dog Artis...

Sourdough country

Today's breads looking pretty. Used about 10% whole wheat flour. Baked in dutch ovens. First time doing stretch and folds as opposed to just kneading then letting rise. Did 3 s+f at about 30 minute intervals. Then divided shaped and put in fridge overnight for final proof. 

MichaelLily's picture
MichaelLily

I'm wondering what hydration level you used in those guys, and if you have a picture of the crumb.  Really nice color.  The dryness of an indoor oven can really enhance the color, I've noticed.

 

Brown Dog Artisan Breads's picture
Brown Dog Artis...

Thank you michael! I liked the color on these ones too. I gave them an extra few minutes in the oven Than usual. these were About 75% hydration. the crumb isn't as open as I hoped but it was soft and tasted good. Im thinking it was my shaping technique Or not long enough first rise? I can't figure out how to put another photo up here please help. 

Brown Dog Artisan Breads's picture
Brown Dog Artis...