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
Looks and sounds delicious, nice and crispy with a soft inside. Would love to eat a slice 😍