The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Third attempt and finally happy :)

Patryk's picture
Patryk

Third attempt and finally happy :)

Hi All,

I wanted to give you an update as you helped me so much <3

After my first two failed attempts:

http://www.thefreshloaf.com/node/65218/dough-spills-out-too-much-not-just-sourdough

http://www.thefreshloaf.com/node/65271/discouraging-oven-spring-issue

 

Today, I finally got the result I've been looking for - a beautiful, beautiful loaf with so much flavor it's to-die-for:

@idaveindy: I followed your first suggestions of using 773g of the bread flour and not use the "AP flour". I also moved the hyrdation back to 72% as you suggested. Thank you so much for this :)

I also tried to form and shape "tighter" loafs which definitely helped as well.

So yeah, not sure where this takes me, I was thinking about making a completely white loaf now, with only the starter having whole wheat flour, and maybe increasing hydration for a bit more challenge haha


Once again, thank you! :)

idaveindy's picture
idaveindy

Thanks for the follow up.  Looks great!  Congrats!

 

Mini Oven's picture
Mini Oven

Sure looks good!

gavinc's picture
gavinc

Well done. Good volume and crumb. Very nice loaf.

Cheers,

Gavin

 

Benito's picture
Benito

Patryk you must be over the moon with this bake, congratulations on a wonderful loaf.

Benny

Patryk's picture
Patryk

Thank you everyone :)