The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A lava field of goodness

texas_loafer's picture
texas_loafer

A lava field of goodness

Bloom on a 72% hydration SD looks like a Hawaiian lava field

 

Preferment (Starter 130g total)

65g Water (100.0%)

65g Bread Flour (100.0%)

Dough

500g Bread Flour (79.4%)

100g WW Flour (15.9%)

30g Whole Grain Rye Flour (4.8%)

435g Water (69.0%)

13g salt (2.1%)

Totals

Dough weight: 1208g

Pre-fermented flour: 65g (9.4%)

Flour: 695g

Fluid: 500g

Salt: 13g (1.9%)

Dough hydration: 71.9%

naturaleigh's picture
naturaleigh

Looks lovely, and I was going to bookmark this recipe, but then noticed I could not find any reference to yeast or starter ;-)

texas_loafer's picture
texas_loafer

is the 130 grams of 100% hydration SD all from bread flour.

5 hour BF at 75 F and 12 hours cold retard. DO bake for 20 minutes at 525 F with the lid on. Tossed a few small ice cubes behind parchment paper. Finished with the lid off for 20 min at 425 F. Internal temp finished at 210 F.....added 20 minutes in the oven with the door open.

BTW here's the crumb shot

And close up. Glossy but not sticky or gummy.

 

Bread1965's picture
Bread1965

Very nice..

berryblondeboys's picture
berryblondeboys

Very nice - you're making me want to give this one a go!

 

Hayalshamsi's picture
Hayalshamsi

This looks amazziinnggg! It’s going to be my next bake, but before I dive into the process, can you please clarify the 5 hour bulk ferment. How many stretch and folds did you do? How far apart? Did you preshape? Oh, and did you let the shaped dough proof in the banneton or did you put it immediately in the fridge?

sorry for all the questions, but I’m a newbie to sourdough, and I feel like these details really help me when making bread! Thanks again !

texas_loafer's picture
texas_loafer

I did a 1 hour autolyse, then added starter followed by salt.

4 coil folds about 40 minutes apart during the BF.

I preshaped and rested for 20 minutes and then the final rested in the banneton for 15 minutes before popping it in the fridge.

As always, let the dough be your guide though.

 

Hayalshamsi's picture
Hayalshamsi

Hello! So I attempted to make this loaf, and let me tell you it’s one of the BEST loaves I’ve had in a while!! Thank you.!!
texas_loafer's picture
texas_loafer

Glad to see it worked out!

Hayalshamsi's picture
Hayalshamsi

Thank you! 
This is the crumb shot 

texas_loafer's picture
texas_loafer

The formulation has been consistent for me. Looks like for you too.

Benito's picture
Benito

Beautiful loaf you have there, really nice.

Benny

texas_loafer's picture
texas_loafer

eats my loaves pretty quick, so I punched another one out and baked it today. I love this formulation. Great taste, easy to work with, good crumb and most of all consistent.

Crumb shot from this mornings bake.

texas_loafer's picture
texas_loafer

carb coma.

Who doesn't like grilled cheese stuff?