This wasn’t meant to be a 100% sourdough loaf. I added just a touch of instant yeast to give the fermentation a little help and it worked.
Less sourdough complexity than a naturally leavened loaf, but still incredibly delicious and with exactly the soft, beautiful crumb I was after.
Formula
• 750g bread flour @kingarthurbaking
• 550g water
• 150g sourdough starter
• 16g salt
• A small pinch of instant dry yeast
⏱️ 6h bulk fermentation
❄️ 12h cold proof
Use coupon code KLOLA for 10% off @bulkabaskets
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#happymondays #breadrecipe #artisanbaker #ilovebread
7 days agobethencourtbakehouse
It’s a common practice in many countries in Europe. 0.2% fresh yeast If you still give your sourdough enough time to let the bacteria do its work, you will get the best of both worlds
22 days agog.i.amplifiers
Es una buena decisión. Los panes de masa madre suelen tener sabores muy fuertes que a veces los hacen difícil de combinar con otros alimentos. Con un toque de levadura se acortan los tiempos de fermentación y se puede reducir la cantidad de masa madre usada logrando un sabor más equilibrado.
a month agosen.bengisu
Hello. At this time of year—where I live, the temperature is currently averaging between 17 and 20 degrees—how many hours should the total bulk fermentation for sourdough bread last? Thanks.
a month agomichpoch
Very nice! How are you treating the 6hr bulk fermentation... coil folds? Something else?
a month agobethmak
Ohhhh that cut looks good! I cant get hold of a lame and holding a razor directly with my fingers is scary. I remembered thinking would it be crazy to just cut the whole thing in halves and bake. Thanks for this inspiration. Im gonna go crazy now.
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