Almond Nibs Sourdough Loaf ( 77% Hydrations)

Fresh from the oven ~ Artisan Sourdough Bread. 😉

After a long break, now back to baking artisan sourdough bread. Yeah... my beautiful sourdough bread is smiling widely at me! 💗

Almond Nibs Sourdough Loaf ( 77% Hydrations)

Dough ingredients:

150g   Super Melanger flour

120g   Bread Flour 

30g     Whole Wheat Flour

230g   Water

60g    Starter 

5g      Himalayan salt 

2 Tbsps  Almond nibs

Method:

• Autolyse flour and water, rest 1hr
• Add starter, rest 30 mins
• Add salt, rest 30 mins
• Strech & fold X 2 sets at 20 mins interval ( 2nd rest 30 mins)
• Lamination, rest 45 mins
• Transfer to glass bowl
• Coil fold X 2 sets at 45 mins interval (2nd rest for 75mins)
• Total bulk fermentation ~ 4.5 hrs 
• Shape and retard at fridge 4C overnight (12-14hr)
• Next day scoring and baking
• Bake in a pre-heated dutch oven at 250C @ 20 mins (lid covered), and final at 210C @ 20 mins (lid removed).

Notes for get a good oven spring:

• Starter is  healthy and active.
• Make sure you develope the gluten. If the dough feels very wet, you may need to repeat the stretch and fold process more times to create enough strength in the dough.
• Don't over proofing in the bulk ferment stage. 
• Shape the dough to get a really taut surface.

Happy Baking!