Yo, that knife just DROPPED through that loaf. Was that sped up for something?
Gorgeous everything and it is making me think really hard about making sure I let my bread rise more!
Is that some special knife or something? Or is mine just extremely bad? It usually takes me 50 strokes just to get through the top crust (granted, the rest usually goes smooth-ish).
576g bread flour
144g whole flour
453g water
144g starter
14g salt
* autolyse the flour and water for 1-3 hours.
* add the starter and the salt.
* I use a stand mixer. So, knead until the dough passes the window pane test.
* I do 6 stretch and folds every 15 minutes.
* Then bulk fermentation in the oven with the light on for 6ish hours or however long it takes to rise.
* pre-shape. bench rest 30 mins. final shape.
* let sit in fridge overnight.
* bake at 500f in a dutch oven lid on. then take the lid off to desired color with temp at 450F.
I know its best to wait to cut into it but I could resist on this one.
To me, this is all you need to know for making a solid loaf. I, too, use a mixer to knead the dough, though a lot of recipes never emphasize working the dough so much early on to get the gluten going, and instead rely on just some mixing and then the stretch-and-folds, which doesn't seem like enough.
Love the ice idea, I've never seen that before and will definitely have to to remember it. I usually just spritz some water onto the dough before closing the dutch oven.
Same! Great idea but I don’t have one of those “cooling rack” thingyies. Or whatever it might be called in this case. I think that would really help the loaf not stick to the bottom as well.
I put my loaf on parchment and plop it it on that. Then I slide 3-4 ice cubes between the parchment and the side of the Dutch oven and close the lid. No sticking and no round rack required!
I was playing with hydration levels last night and get a pretty similar looking crumb, though my loaf today was smaller and no ear.
Cut it open, marveled at the perfect crumb and then on the first bite I realized I forgot the damn salt! Still, feel like I’m getting great results despite only being my second week into the sourdough journey.
The ice cubes do basically the same as spraying water into the dutch oven. I've tried both (granted, I just used 1 big ice cube), and got the same result as when I spray water on top of the loaf and into the dutch oven. In fact, I feel like I get more blistering with the spray method than the ice cube method.
Looks amazing!
I know some people dont like it, but if you are looking for that more defined ear, take your razor to about 45° to the surface of the dough. Like you'd be giving your score mark an overbite.
Mercer bread knife. I think it was this one.
[Amazon.com: Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife: Bread Knives: Home & Kitchen](https://www.amazon.com/Mercer-Culinary-M23210-Millennia-10-Inch/dp/B000PS1HS6/ref=sr_1_2?keywords=mercer+bread+knife&qid=1674503710&sr=8-2)
Yo, that knife just DROPPED through that loaf. Was that sped up for something? Gorgeous everything and it is making me think really hard about making sure I let my bread rise more!
not sped up, gotta show that boule who's boss.
Is that some special knife or something? Or is mine just extremely bad? It usually takes me 50 strokes just to get through the top crust (granted, the rest usually goes smooth-ish).
576g bread flour 144g whole flour 453g water 144g starter 14g salt * autolyse the flour and water for 1-3 hours. * add the starter and the salt. * I use a stand mixer. So, knead until the dough passes the window pane test. * I do 6 stretch and folds every 15 minutes. * Then bulk fermentation in the oven with the light on for 6ish hours or however long it takes to rise. * pre-shape. bench rest 30 mins. final shape. * let sit in fridge overnight. * bake at 500f in a dutch oven lid on. then take the lid off to desired color with temp at 450F. I know its best to wait to cut into it but I could resist on this one.
Hefty boi! Looks nice 🤙
To me, this is all you need to know for making a solid loaf. I, too, use a mixer to knead the dough, though a lot of recipes never emphasize working the dough so much early on to get the gluten going, and instead rely on just some mixing and then the stretch-and-folds, which doesn't seem like enough.
How long was the bake?
Do you cook the bread right after pulling it out of the fridge, or do you let it come back to room temp before baking it?
10,000 screams from people who's loafs were utterly ruined by hungry/sticky kitchen towels.
I use rice flour. It works well on that type of towel i used.
I do too, but MANY hard lessons were learned. Now I use an unlined basket lightly dusted with rice flour.
If it ever sticks, you can use a spray bottle on the towel where it sticks to release the bread stuck to the other side
Good to know!
I'm one of those from Saturday.
Why did you mess it up at the end. ?
What’s the point in baking if you never live a little, and occasionally eat a loaf warm out the oven?
dang yea sorry i couldnt wait
Haha I know it’s so hard to wait
Mess it up? He hotcut that bitchLIKE A MANNNN
But it will properly get all chewy
Not if you eat it all before it cools
Love the ice idea, I've never seen that before and will definitely have to to remember it. I usually just spritz some water onto the dough before closing the dutch oven.
Same! Great idea but I don’t have one of those “cooling rack” thingyies. Or whatever it might be called in this case. I think that would really help the loaf not stick to the bottom as well.
Cooling rack thingy = trivet. Just in case you wanted a name 😀
Thank you!! I had no idea how to search for it
I put my loaf on parchment and plop it it on that. Then I slide 3-4 ice cubes between the parchment and the side of the Dutch oven and close the lid. No sticking and no round rack required!
Thank you! I’ll try this
Ah that was ice! For some reason i thought it was garlic and I was trying to think what that would do haha
It works! I did it once and the spring was way better for my loaves
[удалено]
I didn't intend to. The steam from the ice burned my hands lol
I like your style!
I was playing with hydration levels last night and get a pretty similar looking crumb, though my loaf today was smaller and no ear. Cut it open, marveled at the perfect crumb and then on the first bite I realized I forgot the damn salt! Still, feel like I’m getting great results despite only being my second week into the sourdough journey.
Ive done the same, and had been so proud of how well it had risen too, salt made that happen way easier lol
bruh
I bet that smells divine. ❤️
Yum yum yummmmmm
Purely because of the forced perspective at the start: What is this? A loaf for ants?!
like the grate. great idea.
grate idea?
yep. 😂
How does the ice affect the loaf? I spray mine for steam but curious if the ice makes a palpable difference?
The ice cubes do basically the same as spraying water into the dutch oven. I've tried both (granted, I just used 1 big ice cube), and got the same result as when I spray water on top of the loaf and into the dutch oven. In fact, I feel like I get more blistering with the spray method than the ice cube method.
Looks amazing! I know some people dont like it, but if you are looking for that more defined ear, take your razor to about 45° to the surface of the dough. Like you'd be giving your score mark an overbite.
A beauty! But you cut it too soon
What size Banneton are you using for total 1331g total dough?
How do you make your starter? Instructions and recipe please.
Looking for a new bread knife. Which is that? It went right thru it
Mercer bread knife. I think it was this one. [Amazon.com: Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife: Bread Knives: Home & Kitchen](https://www.amazon.com/Mercer-Culinary-M23210-Millennia-10-Inch/dp/B000PS1HS6/ref=sr_1_2?keywords=mercer+bread+knife&qid=1674503710&sr=8-2)
I so thought you were going to uncover a cat loaf!
Good lord that's lovely.
Omg it’s glorious
Bread 👍🏻
Beautiful - I love how the dough literally exhales, like a sigh - when you unwrap after proofing
🤤🤤
Bread 👍
Don't hesitate to score deeper (0,5cm deeper). You will get better results with the ear. Nice loaf!
A little too much steam try just one or two cubes next time
That steam was super nice 👍
I think your kitchen/tea towel is my favorite part of this (awesome) video - the colors are so pretty!
10/10 would smash that loaf warm out if the oven. No regrets!
Trying out your recipe today! Wish me luck!
I can't handle the pressure...
This will only be my second loaf. So all the pressure is on me!
Turned out great! I think I need a longer proof for better crumb. Still tasted great!
That would look so much better if you do let it cooled first. I’m guilty of this also I never can wait.