Sourdough baking

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Sourdough baking

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Sourdough experiment #4 - acoustics of crust and crumb (youtu.be)

submitted 2 years ago* (last edited 2 years ago) by ObM to c/sourdough

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Sourdough experiment #4. Crust turned out well, wanted to capture the crust and crumb of this one for future reference (Excuse the YouTube link, I have nowhere else to share yet).

65% hydration (trying for a more sandwich style loaf).
1.7% salt
20% starter
22º-25º bulk ferment (5 hours + shape and 1 hour extra rise)
36 hour cold ferment
Straight in to 250º oven
Turned down to 240º
20 minutes baked covered with steam
15 minutes on the rack at 230ºC
30 minute rest in open oven

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[–] [email protected] 2 points 2 years ago

Looks and sounds delicious, nice and crispy with a soft inside. Would love to eat a slice 😍