Sourdough Batard
This is my third attempt at baking a sourdough loaf. I increased the weights for my dough and had the benefit of being home to keep an eye on things from start to finish. Pics of the process posted to instagram. I used a 60% hydration, as my last attempt with a 70% hydration was a bit more than I could handle.
300 grams of King Arthur Bread Flour - http://instagr.am/p/NIG34NxEaw/ [1]
188 grams of warm water - http://instagr.am/p/NIHMoeREa_/ [2]
120 grams of starter - http://instagr.am/p/NIHX0kxEbK/ [3]
8 grams of sea salt - http://instagr.am/p/NIHjwIREbO/ [4]
First mix in bowl - http://instagr.am/p/NIHtcZxEbU/ [5]
After resting, first fold & shape - http://instagr.am/p/NIH1xEREbb/ [6]
Final shaping before proofing - http://instagr.am/p/NIKl0ZREc9/ [7]
After baking at 425 degrees for 1 hour - http://instagr.am/p/NIdIdmREVU/ [8]
Crust - http://instagr.am/p/NIdXtNREVd/ [9]
Crumb after cooling overnight - http://instagr.am/p/NJYVPzREbV/ [10]