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Reverendender@sh.itjust.works

Sourdough. Possibly my best crumb ever. (sh.itjust.works)

submitted 7 months ago* (last edited 7 months ago) by Reverendender@sh.itjust.works to c/allthingsfoodandcooking@sh.itjust.works

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[–] mipadaitu@lemmy.world 2 points 7 months ago* (last edited 7 months ago) (1 children)

What is your baking process? I'm wondering if you need more moisture in the bake for a better rise.

edit: looks extremely delicious, not being critical, just thinking you can tweak a few things.

[–] Reverendender@sh.itjust.works 4 points 7 months ago (1 children)

This was about a 40% moisture. I know I don't get the rise I would like, and so far I cannot figure it out. This was cold started in a cast iron Dutch oven and covered and baked at 450 for 40 minutes.

[–] mipadaitu@lemmy.world 3 points 7 months ago

I get a better rise with mine covered in a Dutch oven at 500° for 25 minutes, then I do an additional 2-3 minutes uncovered to get a little darker crust.

[–] ZOSTED@sh.itjust.works 1 points 5 months ago (1 children)

God I'm out of bread this morning, and my mouth is watering lol. What kind of flower did you use? It looks like a nice crusty loaf.

[–] Reverendender@sh.itjust.works 2 points 5 months ago

King Arthur Bread Flour IIRC, however that Sourdough starter had been fed rye flour numerous times in the past.