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 expected it to be a cat undercover 🥲
Oh
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 came for the pics and stayed for the story!
That is perfect!