Sourdough Loaf

Today I'm doing a simple lamination for this SD loaf & 2 sets of coil folds. Just want to see how the crumb will look like with extra handling skill.😉My "road" is still long to the laciness, airy and no dense spots in a crumb. Well, practice makes perfect! Right?😊

To get a "Lacy crumb" sourdough bread is a beautiful thing to behold. It's really a sign of perfectly developed dough, maximal fermentation, and skillful handling (Strech fold, Coil fold & shaping) This is the key. If your loaf is not maximally proofed, then there is little chance of achieving laciness, light and airy crumb.

I made two loaves and I put extra handling to the dough. Hoping that I can deserve a beautiful "Lacy Crumb" sourdough bread. 

☝No "ear" again ...yet the loaf is still nice!

The crumb looks delicious~"Lacy crumb"☝, great to eat with some butter or garlic butter...Nyom..nyom... 😋

Lacy crumb Sourdough bread

Ingredients for Starter (Levain):

50 Sourdough Starter  

50 Bread Flour  

50 Warm Water  

~Use at peak/active 

Formula for two medium loaves:

320 Bread flour (80%)

80g Whole wheat flour(20%)

310g Water(78%)

80g Levain (100% hydration)(20%)

8g Salt(2%)

Method:

• Mixing levain & water
• Add in flour & form a shaggy mass
• 30 mins rest (autolyse)
• 2-3 mins kneading with salt
• 30 mins rest
• 2 Sets Strech & fold -40 mins interval
• Light bench fold 
• 30 mins rest
• Dividing & lamination -60 mins rest
• Coil fold 1
• 60 mins rest
• Coil fold 2
• 120 mins rest
• Shaping 60 mins rest  (7.5 hours bulk from starter inoculation)
• 14 hrs final proofing in the fridge(Cold Retard)
• Rest at room temperature for 20 mins and score before sending to oven.
• Open Bake 20 mins with*steam at 250°C and 20 mins without *steam at 200°C 

* steam~~hot water in roasting pan

Happy Baking!