Sourdough baking @lemmy.world LastYearsPumpkin @feddit.ch 1y ago

Loaf from this morning

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After messing with the moisture content, I think a slightly dryer loaf is getting me the results I'm looking for. Firmer crust and better definition in the scoring.

7 comments

Thank you for posting this, beautiful loaf and this sub needs more, submissions.
- You know what, I'm gonna start spamming this sub with all my bread from now on. Fuck it, I'll be a content creator.
  
  Just let me know where to pick up the excess loaves.
Don't leave us hanging...what hydration anount have you settled on?
- Unfortunately, I can't provide an exact amount. While I usually start with around the same amount every time (100g starter, 100g flour, 100g water... then and additional 700g flour, 400g water, 13g salt) I adjust with more flour or water while mixing to get the consistency the way I want it.
  
  This time I started with about 350g water in the final step and added more slowly until I hit a little dryer consistency than I normally do. It was probably around 375g total (maybe???). The exact amounts also change pretty drastically depending on the humidity, temperature, and mood.
Ye Gods, that is some beautiful scoring!

7 comments