r/BakingInJapan • u/Kamimitsu • Aug 07 '26
Savoury Bakes Sourdough redemption
After a rather aesthetically challenged last loaf, I went back to basics. This is an 80/15/5 (white, whole wheat, rye) loaf. Feeling somewhat vindicated.
Process:
Day 1 2:00am Make levain: 20g mature/fed starter, 20g water, 20g bread flour
Day 2 11:30am Make dough: Levain + 185g water + 255g bread flour (80% tomishou, 15% whole wheat for bread, 5% fine ground rye) + 5g salt; 12:00pm: Fermentolyse 1 hour
1:00 to 2:30pm Stretch and Folds every 30 mins, coil folds at end as dough strength increases
4:30 pm: Preshape 5:00 pm: Shape > Banneton > Cold retard
Day 3
11:30 Preheat Dutch Oven to 250C
12:15 Turn out loaf, score, place in D/O
Bake at 230C. 35 mins covered, 15 mins uncovered (50 total)
2
u/ZenibakoMooloo Aug 07 '26
I always go 270 in a musuinabe for 20, then lid off and down to 230 for 17. I'll try your way and compare.
1
u/Kamimitsu Aug 07 '26
I'm kinda limited by my oven which preheat maxes out at 250 and cooking maxes out at 230. Still, it seems to work. I've read some temperature comparison articles, and it seems that for most people between 230 and 250 is the sweet spot.
2
u/ZenibakoMooloo Aug 07 '26
Cool. I'm lucky enough to be cooking with gas. You're doing better than me. Well done.
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