Sourdough experiment #4 - acoustics of crust and crumb
Sourdough experiment #4 - acoustics of crust and crumb
Sourdough experiment #4. Crust turned out well, wanted to capture the crust and crumb of this one for future reference (Excuse the YouTube link, I have nowhere else to share yet).
- 65% hydration (trying for a more sandwich style loaf).
- 1.7% salt
- 20% starter
- 22º-25º bulk ferment (5 hours + shape and 1 hour extra rise)
- 36 hour cold ferment
- Straight in to 250º oven
- Turned down to 240º
- 20 minutes baked covered with steam
- 15 minutes on the rack at 230ºC
- 30 minute rest in open oven
As usual, found my self salivating. Think some of the extra crackle comes from resting in the open oven. It looks tasty from over here, wish they made youtube videos you could taste.
Tell me, do you track your dough volume increase with an aliquot? I know you're trying to be super lazy, so not sure if that precludes chucking a sample of dough into a spice jar, but my mind functions best knowing that 5 hours in you're at 50% volume increase, and after the extra hour it went to 80%, or something like that. I don't only look at the volume increase in the jar, since mine is clear glass I also look at the bubble development and distribution inside the dough.
Looks and sounds delicious, nice and crispy with a soft inside. Would love to eat a slice 😍