The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Still baking 72% version of Trevor's stiff dough open crumb formula

not.a.crumb.left's picture
not.a.crumb.left

Still baking 72% version of Trevor's stiff dough open crumb formula

Yep...I am still  learning to bake this formula trying different stiff or wet starters and also have been a bit more

scientific in measuring the amount of rise....so on this one I really 'focused' and only let it go to 30% with that domed look as well as bubbles and activity....and then straight in to the fridge for 12 hours at 5 - 3 C....

I love to get a 'balanced' looking loaf at the moment with good oven rise, crumb, crust and ears....(but boy would I love a 'big' ear!!!

I also tried the 'water trick' to see whether I get that 'darker look' with blisters... AND I also tried to shape tighter in final shaping to avoid 'sagging' of loaf....

The mantra is...and applies to everything in life really...

Don't think about the person you want to be think about the person you actually are...

You have to be honest where you're at to work through your barriers to be limitless....

Matt Kahn

 

 

Comments

Ru007's picture
Ru007

That is such a great looking loaf! Well done Kat! 

Ru

not.a.crumb.left's picture
not.a.crumb.left

I am working on getting more consistent and get then a bit obsessed with baking the same loaf again and again....

It is a nice feeling when things come together....just to fall apart again...:D Kat

leslieruf's picture
leslieruf

I think you have that formula nailed, your recent posts are all beautiful,

Leslie

not.a.crumb.left's picture
not.a.crumb.left

I had a couple of flatties in the interim when I tried room proofing, which I am terribly bad at!!!! Also, scoring on a non-chilled loaf is impossible for me so I quickly went back to retarding!!!

Dan's recent Champlain inspired me and I am actually about to bake a Champlain, which has been a while!

I might try the Kamut loaf that you and Abe have baked...your bakes look so good and I bought a couple of kgs of Kamut a while ago.... Kat

Filomatic's picture
Filomatic

You nailed it.  Nice work.

Elsie_iu's picture
Elsie_iu

Just look at that blistering crust! It's just how 72% sourdough bread should look like: no crazy open crumb but holey enough to bring out the best springy texture.

Great job!

alfanso's picture
alfanso

Your "learning" days on this are over...  An excellent bake!  Congratulations.

alan

Danni3ll3's picture
Danni3ll3

Just gorgeous! That crumb is to die for!! Well done!!

not.a.crumb.left's picture
not.a.crumb.left

Thank you so much for all the lovely comments and I am rather chuffed! Baking SD is a bit like a rollercoaster the highs when it goes well and boy the downs when something does not work! 

I learnt the tip about the blistering crust effect on this forum from Carl (the Pigfarmer) during the Champlain bakes and he mentioned that he picked it up from Wartface on this forum...great tip as long as the water does not drip down the sides and then the loaf gets stuck! Beware!

Kat

 

dabrownman's picture
dabrownman

look like inside and out.  Happy baking 

not.a.crumb.left's picture
not.a.crumb.left

the question is what it will look like next time. Each loaf is unique...... Kat

Bread1965's picture
Bread1965

It's a classic bake.. very well done. Nothing to improve..