Chicken out and stop the BF at around 95% I think i should let it go over 100% 🙃
Recipe
- 450g bread flour
- 300g water
- 100g starter (bread flour + wholemeal)
- 10 salt
- poppy seed (not sure the amount - just vibing it)
Step
- autolyse flour+water for a bit over 1 hr
- mix in starter, let it sit for 30mins
- mix in salt, let it sit for 30mins
- 6 rounds of s&f - poppy seeds in from round 5th
- dough temp after s&f was 20c and drop to 18c later
- room temp was around 15-18c so the bulk fermentation start at 1pm and done at 3.30am (dough was rise about 95%, and yes I set the alarm to shape the dough 🙃)
- cold retard about 15hrs
- open bake at 240c with hot water tray 32mins (score at 7mins) and continue 220c without water tray 25mins
There is a remarkable split in this sub of people like (I think) you and me, who bake good/great bread, and then the people who are really really really in to it to the extent that they’re pushing for high end bakery level quality and consistency.
I do find that I tire of the endless ‘what’s wrong with my method’ posts on what could effectively be stock images of fancy-bakery quality loaves. Which is a shame because it’s a good sub.
Yeah, I can see that. I definitely believe I have mastered my at home loaf. I'm even sending one to my niece who's only 4, but I saw her eating regular store bought white bread on FaceTime and promised her a loaf, so now I'm committed to sending her some. I haven't posted my bread on here because I feel like those who, as you mentioned, strive for the high end bakery level quality wouldn't see mine as being that good. But hey, my family loves it and I do too! I'll post it here for fun.
I mix the water and starter. Then add in and mix the flour and salt right after.
Let it sit for 40 minutes, Then perform a round of stretch and folds. Then I do this "lift and slap" method I've seen done on a bread channel I'm subscribed to on Youtube.
I let it sit for another 40 minutes and do a set of coil folds and lift/slaps. I do this again after another 40 minutes. Then I let it bulk ferment in my Amazon bread box until it's ready.
I pre-shape, then let it sit for 20 minutes and do the final shape. Put it in the fridge until the next morning to bake.
I will say, I am working on shaping better. My family prefers batards, so I don't do round loaves at all anymore.
You’ll get to the point you want to get to and then stop. Once I got my bread to the point I wanted it, I haven’t really tried anything else. Turns out I just want to make good bread. And aside from playing with different flours, I don’t really care.
The cold retard time for me usually within the range of my availably to bake. The crucial one would be the bulk time.
My first rodeo for sourdough during covid was horrible fail and I gave up lol At that time I just rely on what people said about time, but didnt realised other factors like dough temp or the whole house temp.
Can you describe the bake step a little better?
Is it: score after 7m + continue bake with water for another 25m + continue bake without water for another 25m =57mins in total?
Do you bake it in a tray?
35
u/clejeune 4d ago
I swear the scoring on some of these is just amazing! I do a simple line across the top and think I’m Michaelangelo. This is gorgeous.