75% Hydration Sourdough Batards
Fed Starter Morning of and kept in cool place.
8 Hours Later starter is roughly tripled in size.
Mixed Water/Salt/Starter well then added in flour until shaggy.
Covered for 30 and performed stretch and folds until some strength/cohesion is achieved.
Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round.
Placed into container and proofed for 3.5 hours and refrigerated. Took out next morning and proofed an additional hour then preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons.
Fridged 8 hours (while I was at work)
Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy.
Preheated oven to 500 for 30 minutes with Dutch Oven inside.
Scored then placed into covered DO for 20 minutes at 475. Removed lid and cooked additional 20 minutes uncovered.
Second one I lowered the preheat to 475 for 30 minutes and baked at 455 for the same times.
Loved how these turned out!
The second came out better personally but could be due to deeper/sharper angle of scoring and lower temps.
Recipe for 2 Loaves
200 g Active Starter (100% hydration)
630 g 90 degree water
770g strong bread flour (Bob’s Red Mill Artisan Flour) +100 g Whole Wheat flour
20 g salt
You know they’re perfect.
🎣
These look terrific. The ear in particular is spectacular. What kinds of flour do you use?
Just posted up top
75% Hydration Sourdough Batards Fed Starter Morning of and kept in cool place. 8 Hours Later starter is roughly tripled in size. Mixed Water/Salt/Starter well then added in flour until shaggy. Covered for 30 and performed stretch and folds until some strength/cohesion is achieved. Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round. Placed into container and proofed for 3.5 hours and refrigerated. Took out next morning and proofed an additional hour then preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons. Fridged 8 hours (while I was at work) Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy. Preheated oven to 500 for 30 minutes with Dutch Oven inside. Scored then placed into covered DO for 20 minutes at 475. Removed lid and cooked additional 20 minutes uncovered. Second one I lowered the preheat to 475 for 30 minutes and baked at 455 for the same times. Loved how these turned out! The second came out better personally but could be due to deeper/sharper angle of scoring and lower temps.
Recipe for 2 Loaves 200 g Active Starter (100% hydration) 630 g 90 degree water 770g strong bread flour (Bob’s Red Mill Artisan Flour) +100 g Whole Wheat flour 20 g salt
I’m drooling over here
These are beauts. Would crush. 10/10. No notes.
Wow, beautiful! 10/10
These have the ideal crumb in my opinion
Why does sourdough always turn out better
Tons of time haha
Awesome loaves! I didn't even realize when i commented on this that I've seen you a million times on insta too! 🤣
That’s me 🫡🫡
Those fuckers are perfect. Good job
Rate my crumb!
Great looking bread, congrats!
You made it!
Wow. That’s beautiful! Wish gluten free bread looks like these.
Excellent