The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough repeat first bake of the year

pul's picture
pul

Sourdough repeat first bake of the year

After some time without baking I am back with a repeat formula based on a mix of bread flour, whole wheat and durum. Roughly 180g bread flour, 80 g whole wheat and 40 g durum. The levain contained 15% of the total flour and the total hydration was 75%. The room temperature was about 16C. I built the levain the night before and processed the dough during the day. Below is the crumb shot.

Wish you happy baking in the new year.

 

Comments

leslieruf's picture
leslieruf

Wish you too happy baking in 2019

Leslie

pul's picture
pul

Thanks Leslie, hope to see more of your experiments and writing this year. They are quite informative!

 

leslieruf's picture
leslieruf

you surprised me, but it is good to know.  I am thinking a lot about my starter so at some point I may do something.  Depends on how things go. I hope to be able to bake a bit more again, just love bread! 

Leslie

PalwithnoovenP's picture
PalwithnoovenP

Love the char on the crust and the chewy crumb.

Happy New Year Pul!

pul's picture
pul

Thanks PAL

I baked it a bit longer than usual.

Filomatic's picture
Filomatic

Everything about that bread is making my mouth water.  Great, bold bake!

pul's picture
pul

Thanks Filo,

I am not usually baking it as dark because not everyone eating bread around here likes it too dark

dabrownman's picture
dabrownman

gold star for the crust too! Glad you are back to baking fine bread!  

Happy baking on the New Year.

pul's picture
pul

Thanks Dab, I was traveling during the holidays visiting family and did not opportunity to bake. The crust was darker than normal, but tastier too.

leemid51's picture
leemid51

I recall in grade school the teacher would ask, "Did you bring enough for everyone?" That looks awesome!

pul's picture
pul

Lol!

Thanks for the compliment