You must log in or # to comment.
What an absolute beauty!
I know in many bread baking communities people gush over dark mahogany crusts, but to me this is the perfect level of golden toastiness!
Same here! My loaves are usually only slightly toastier than this.
I can just about taste, smell, and hear that picture. 🤤
I wish I could bake like you! T_T
If you’ve got a starter that rises in 4 hours, you can make this bread tonight and be eating it tomorrow morning.
I use Tartine’s ratios, an oven with the light on @103°F, my fridge at 35°F, and a thermometer.
- Preheat water to 100°F
- 30 min autolyze in oven
- 30 min fermentolyze in oven
- 30 min bulk ferment in oven
- Double stretch and fold, then 30 min rest in oven
- Lamination, then rest 30 min in oven
- Preshape, then rest 30 min on counter
- Shape, then cold proof in fridge at least 4 hours
- Preheat oven with Dutch oven inside to 475°F
- Reduce temp to 435 and bake covered for 20 minutes, uncovered for 20 minutes
- Let cool 1.5 hours before slicing
- Store loaf with cut side down to avoid staling
Thank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?
Ah, sorry about that! Brian Lagerstrom has a great sourdough bread recipe for beginners on YouTube. It’s what I started with before I made this more complicated recipe.
Cool! I will watch that!
I’m fluent in bread geek. Here’s some translations:
- Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
- Autolyse is when you mix just the water and flour and let that rest.
- Fermentolyse is an autolyse with the sourdough starter added.
- Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
- Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
- Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.
Thank you very much, it all seems pretty simple suddenly!
Godswork 🙏
No kneed bread is so damn good as well. I’ve got a cast iron pot/lid that I use just to make this type of bread in.
Yours looks super tasty. Do you score the top with a knife or just toss it in the preheated pan?
Also do you put flower in the bottom of your pan or parchment paper?
I use parchment paper!
You can see where the top was scored.
I expected it to be a cat undercover 🥲
Oh
I came for the pics and stayed for the story!
I don’t like bread but this looks amazing. Also can I ask why people love sourdough than regular white bread ?
I like homemade sourdough because it has a chewy, springy texture and more complex flavour, compared to other bread. I find most supermarket sourdough to be rather bland; small bakery sourdough tends to be a bit better.
You’re saying the store sourdough is bland compared to homemade ? Bruh its a fucking bread!!
Nah this was my thought too but the stuff you buy in the store straight up skips adding flavoring ingredients in exchange for a longer shelf life and less complicated manufacturing process. Having spent a summer working a temporary job at a local bread factory, I can assure you that the type of bread that they make is engineered for shelf life stability, not for flavor.
Sourdough is acidic and tangy and goes stale in three days. White bread has no taste and has a shelf life measured in weeks.
My wife and I generally eat my homemade sourdough over three days, as sandwiches and toast. By the third day it is a bit stale, but still OK for a sandwich, at which point I make some more. I use it for toast up to about five days, if there is any left (unlikely). It also freezes well, if sliced first.
I probably spend about 30 minutes every 3 days making it - obviously not including waiting time whilst proving/baking. Probably about 4 to 5 hours overall.
This is like someone explaining the difference between a Toyota Tercel and a Ferrari F50 and you going “BruH iT’S a FucKINg caR!!”
These things can all affect your bread:
-type of yeast
-type of flour
-hydration
-salt
-sugar
-dough conditioner
-baking temp
-baking time
Lol can’t believe I am actually reading this. People going crazy over a bread! Best time to live.
My man, bread is like the reason civilization exists. You’ve never lived if you think that time started now.
Sure but its 2023.
A lot of store sourdough bread has too open a crumb (bubbles are too big) for my preference, which makes them bland and too insubstantial to me. I prefer my bread to be a bit denser and with more substance, which equates to flavour.
deleted by creator
Regular white bread tastes like nothing and is full of sugar. This is crispy on the outside, soft on the inside, nutty and roasty, slightly tangy from the sourdough, actually flavorful because they don’t underseason for your grandmother. Not to mention that if you blend different flours each has a unique flavor.
The bit of acid sourdough has makes it last a lot longer before molding, for one (without any other preservatives, which most store breads use).
But generally speaking, the longer and more complex fermentation of a sourdough starter (which is a bunch of different yeasts and bacterias, compared to mostly just commercial yeast in regular bread) creates a lot more by-products which then create more flavour. Which is something people like.
That is perfect!
