The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

70% hydrations cold proofed loaves (including t80 and spelt)

Pierre-Louis's picture
Pierre-Louis

70% hydrations cold proofed loaves (including t80 and spelt)

 

 

%

g

Flour

Spelt

T80

Bob’s red mill bread flour


Water

Salt

Starter (1-2-2)

100

10

20

70


70

2

25

800

80

160

560


560

16

200

My french flour run out so I baked these with Bob's red mill flour. Here is my schedule :

 

Built starter

Autolyse

Incorporate starter (slap and fold)

Add salt (slap and fold)

Simple Fold

Lamination

Coil folds

Shaping

Baking

10 am

3 pm

4 pm

4:30 pm

5 pm

6:30 pm

6:15 - 7 - 7:45 pm

9 pm

3 pm next day

Bulk rise is 5 hours total. I planned on doing 6 hours but it seemed ready after 5. Going by feels pays off as those are the best looking loaves I ever did. Cold proofed 18 hours, now that's a bit too much for me. The bread is sour. Not in a bad way, but I prefer when it's not as sour. Never proofed so long before but I couldn't bake earlier because of my schedule. I baked them in a dutch oven and added a bit of hot water before closing the lid. My (french) dad said that little bubbles on the bread point to too much steam but I like the bubbles.

 

Comments

Benito's picture
Benito

Pierre-Louis those are gorgeous gorgeous sourdough loafs.  I love blisters and I don’t always get them as nice as you have there.  The crumb is just what I like to have.  You got great oven spring and awesome ears.  Really nice.  I may try cold retarding my bread much longer in the future to see if I can get more sour flavour as I really haven’t had much in the way of sour yet.

Benny

Pierre-Louis's picture
Pierre-Louis

Thanks Benny! I've been working towards a loaf like that for months but I still have so much to learn. I like this kind of crumb too, big holes are fun until you want to spread some honey on there.

In terms of acidity have you experimented with different starters or different flours in the starter? 

Benito's picture
Benito

I haven’t tried different flours in the starter to experiment yet.  I’m still practicing and trying different recipes and haven’t yet tried things to alter the sourness of the resulting bread.  I just picked up some Einkorn flour and this coming week I’m going to try a new recipe using the Einkorn.

Benny

LevainMan's picture
LevainMan

Hey Pierre-Louis,

They are some great looking loaves! I'm working towards that kind of oven spring but a bit of a way to go yet...

Could you share with us some baking times & temps? And is it a fan oven you use?

 

Pierre-Louis's picture
Pierre-Louis

Thanks! I use a dutch oven. I pre-heat it for 45 minute at 250 c. Then I bake the bread inside for 20 minutes. Then I take it out of the dutch oven and put it on a tray for 20 minute at 230 c. I don't turn the fan on and I'm wondering if I should.

alfanso's picture
alfanso

Floyd missed out on posting these at the top of the page.