@@angelkowal9129 72% Hydration Sourdough bread, I need crumbs read please 🥰 Recipe 500 g. bread flour 50 g. Whole wheat flour 385 g. water 110 g. Active Starter 11 g. salt Mix water, starter, flour and salt in a large bowl following with 4 sets of slap and fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then proofing the dough for 3 hours and pre shape rest for 30 minutes final shape, put into banneton basket and rest on the counter for 1 hour then put in the fridge for cold retard. In the morning Preheat the oven 250 degrees Celsius score and open baked with tray of water to create steam for 5 minutes then second score according to the picture above and bake for 25 minutes, removing the tray, reducing temperature down to 220 and continuing baking another 30 minutes 🥰 Enjoy baking 🥰 Bim
I followed everything and my bread came out perfect for the first time! I highly recommend the second score after 5 minutes.
How many minutes after you bake do you score again? And what temp is your oven for in an open bake?
@@angelkowal9129 72% Hydration Sourdough bread, I need crumbs read please 🥰
Recipe
500 g. bread flour
50 g. Whole wheat flour
385 g. water
110 g. Active Starter
11 g. salt
Mix water, starter, flour and salt in a large bowl following with 4 sets of slap and fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then proofing the dough for 3 hours and pre shape rest for 30 minutes final shape, put into banneton basket and rest on the counter for 1 hour then put in the fridge for cold retard.
In the morning
Preheat the oven 250 degrees Celsius score and open baked with tray of water to create steam for 5 minutes then second score according to the picture above and bake for 25 minutes, removing the tray, reducing temperature down to 220 and continuing baking another 30 minutes 🥰
Enjoy baking 🥰 Bim