julien.brundret
sourdough (70%)
On the right -- this is the second of two loaves I made for different Thanksgiving parties. The first was cold fermented for 18hrs, and this loaf for 48hrs. It is a 70% hydration dough using bread flour only.
I am overall pleased with the results and the flavor was awesome, great acidity. I was worried it would be too sour after a long cold proof, but no issues there. Baked directly from the fridge.
I am looking to darken the crust, and have a bit more oven spring, this loaf seems on the flatter side. I also don't like how much flour is left on the dough from the banneton, looking for a way to reduce that.
sourdough (70%)
On the right -- this is the second of two loaves I made for different Thanksgiving parties. The first was cold fermented for 18hrs, and this loaf for 48hrs. It is a 70% hydration dough using bread flour only.
I am overall pleased with the results and the flavor was awesome, great acidity. I was worried it would be too sour after a long cold proof, but no issues there. Baked directly from the fridge.
I am looking to darken the crust, and have a bit more oven spring, this loaf seems on the flatter side. I also don't like how much flour is left on the dough from the banneton, looking for a way to reduce that.