u/timtim2409

Still trying to geht a decent honeycomb Crumb, a very difficult and technical Challange.
I would say that’s a huge success this time, I Like this crumb Even more then the last time: https://www.reddit.com/r/Sourdough/s/qoHdTHdJUi

I changed the hydration now at 86% from 77%
And did the last Coil Fold 1,5h before end of Bulk
The dough was Crazy proofy and nearly it felt as it would resiste against the shaping because I maybe build to much structure (is that possible?)
I would honestly love some feedback 🙂 I would try to get it a bit more open and a bit more regular.

300g Breadflour
300g Weizenruchmehl (dark strong breadflour)
15g Salt
120g starter
510g water

I mixed in the Machine, and transferred to a container after the windowpane test was a success.
Then I did regular coil folds (see screenshot of timer app) total bulk time was about 5.5h at 26C

Then I preshaped and divided the dough and let it relax for 20 min because it was so stubborn, after that I shaped and put it in the fridge and let it rest for 8h

Still trying to geht a decent honeycomb Crumb, a very difficult and technical Challange.

After my last attempt where I did by „accident“ very Late 30 min before end of Bulk coil folds and I really loved the outcome, I tried to make the same recipe again to see if it was just lucky or if I was on to something.

https://www.reddit.com/r/Sourdough/s/Mof3mE2G9e

So I did the same again the only thing I changed was I didn’t Check the Volume increase with a scale this time, I just tryd to Go with my feeling for the dough.

And I love the outcome, But it’s Still Not the honeycomb I try to achive, I would love some Feedback an thoughts if you have 🙂

300G Breadflour
300G wheat ruchmehl (dark breadflour)
15g salt
120g sourdough starter (ready to bake)
450g water (ice cold)

DT: 29c
RT: 35c
Bulk in total: 3,5H
Cold Retard: 24H

Mix everything in the machine till it’s near to a successful windowpane test,
1 stretch and Fold after that Coil Folds ever 30 Min
I stopped Bulk after 3,5H, did a pre shape after 10 min I shaped, I let the Bannetons 10 min at room
Temp, then I put em in the fridge for 24H
Next evening I baked at 250C

Still trying to geht a decent honeycomb Crumb, a very difficult and technical Challange.

After my last attempt where I did by „accident“ very Late 30 min before end of Bulk coil folds and I really loved the outcome, I tried to make the same recipe again to see if it was just lucky or if I was on to something.

https://www.reddit.com/r/Sourdough/s/Mof3mE2G9e

So I did the same again the only thing I changed was I didn’t Check the Volume increase with a scale this time, I just tryd to Go with my feeling for the dough.

And I love the outcome, But it’s Still Not the honeycomb I try to achive, I would love some Feedback an thoughts if you have 🙂

300G Breadflour
300G wheat ruchmehl (dark breadflour)
15g salt
120g sourdough starter (ready to bake)
450g water (ice cold)

DT: 29c
RT: 35c
Bulk in total: 3,5H
Cold Retard: 24H

Mix everything in the machine till it’s near to a successful windowpane test,
1 stretch and Fold after that Coil Folds ever 30 Min
I stopped Bulk after 3,5H, did a pre shape after 10 min I shaped, I let the Bannetons 10 min at room
Temp, then I put em in the fridge for 24H
Next evening I baked at 250C

My Ultimate goal is to not only create Honeycomb crumb on a consistent Level, also to really understand all the variables behind, it so I do a lot of testing with the Same recipes where I just adjust small things After another small Thing

This was a very Nice outcome, really a step closer to my Goal and then I Cut the second loaf I made from this Batch a few Hours later and it had a Giant hole inside (take a look at the last Picture)

So: here is the Recipe, we have here in central Europe Right now Crazy Temperatures so everything is a lot faster then usually,

300G Tipo 2 (dark strong bread flour)
300g Tipo O (breadflour)
120g Starter
15g Salt
432g water

Total hydration 82%
Total Bulk 3,5H
DT 28C
RT 34C

I Did an autolyse with ice cold water for 30min, then I kneaded the dough in the machine, then I started to do every 30 Min coil folds till 30 min before I ended Bulk.
Actually I was thinking I could give the dough more time without any CF but after the last on I had the feeling the dough couldn’t wait much longer, it’s just to hot.. so I waited 30min did a preshape, waited 10 more shaped and put the Bannetons directly in the Fridge, I baked the next morning after 9H covered at 250c

What do you think, your feedback is very welcome 🙏

What I Try to do is getting a structured, and Open Crumb with a Honeycomb style crumb,

This is the 6th bake I think, with the same recipe all I do is making small changes to the process and see what happens..

this time I made a mistake a swapped the flour bags accidentally and used instead of 10% emmer wholegrain flour (what’s allready a hard flour for open crumbs) Rhye meal.

So it’s now 20% Rhye in there and still
I am very happy and closer to my outcome then ever

At the end of the pictures I will put the crumbs of the other try’s for you to judge.

This time the change was to let the shaped loaf in the Bannetons out in the Room for half an hour before sending it to bed in the Fridge.

Really made a change: so here’s the recipe keep in mind usually I would use emmer instead of the cracked Rhye meal, I am aware that I could make it easier for me if I use 100% breadflour, but I am invested now 😅

Ingredients:
120g Starter
60g course cracked Rhye meal
60g Rhye wholegrain flour bags accidentally
490g Tipo 00 (Italian bread flour)
400g Water
70g Bassinage Water
16g Salt

Started with a Machine mix, everything in except the Bassinage Water. After successfully windowpane test I started to incorporate the Bassinage water.
When the windowpane is again done, I started Bulk with 4 coil folds Every 30 Min, Dough Temp was 25C
Total Bulk was 6:45 H with a increase in Volume of 75% then I preshaped and did a 15Min benchrest after that I shaped via Fold and Roll and let the shaped Loafs rest at Roomtemp for 30min
After that I put them in the Fridge for 10h

Next Morning I baked at 250C open on steel.

Don’t get me Wrong, that’s a good bake I am Satisfied with it, it just there very open parts and more dense parts and I would prefer a more or less regular open crumb.

I know it seduces to think that it’s underproofed, I assure you it’s not. Here is the recipe

60G wholegrain Rhye flour
60g wholegrain Emmer flour
490g strong Tipo 0
120g starter 1:1 (10% of the flour ist wholegrain emmer)
16g salt
400g water
60g Bassinage water

Did an fermentolyse for 1h, added Salt and kneaded with machine till the Windowpane test is successfully then added bassinage.

Dough temp after kneading was 27C
Roomtemp was 25C

Bulk was 4H in total with 4 Coil Folds every 30min
Ended Bulk at 90% Volumes increase.
Then I preshaped gave it 10Min benchrest, shaped it as careful as possible and throw it in my 4C cold Fridge for 7H

Baked at 260C covered for 15min uncovered for 15min

I did it again 😅
Got some matcha and I Really don’t like the taste, so I am gonna bake with it till it’s gone, for gods sake u can’t taste it in the Bread but it looks delicious 😋

Here’s the recipe (yes it has also yeast in it)

tangzhong:
450g Milk
16g salt
50g sugar
90g Speltflour

Dough:
180g water
720g Breadflour
50g Wholegrain spelt flour
130g Starter
4g fresh yeast
90g olive oil
3 Tsp matcha powder

For the tangzhong mix all ingredients till there are no lumps left, and bring it to a boil till it thickens, cover with cling film directly on top of the surface. Let it cool down.

For the dough:
Mix all the ingredients + tanghzong except of the matcha and the olive oil

Knead till the windowpane test is successful then start to slowly drip in the olive oil till the windowpane test is successfully again.

Divide the dough and work the matcha powder in on half. Let the doughs rest for 2 hours at room temp or till you see a good rise.

Then shape like a accordion bread (here is a link to some random YouTube tutorial, I made it the same way) https://youtube.com/shorts/pE9FXjJL2bA?is=mSWxXNAwiLX4qMGT

Let the shaped loafs rise at room temp for 1 Hour then put it for 10h in the fridge.

I baked it directly from fridge at 220C starting falling to 190C and put egg wash on top

I baked till it had an internal temp from around 96C
Was about 40 min in my oven.

Happy about feedback if you try it.

The Crumb is a bit confusing for me, because when I came home , I was thinking I overproofed, the dough was way more then doubled and came allready out of the Box but there was still a lot of oven spring.

The shaping was hard for me and I feel I was rougher with the dough than I should, but I couldn’t handle it better.. maybe that explains the crumb.

Maybe you could help me with your opinion.

Flour:
80%breadflour
10% whole emmer flour
10% whole Rhye flour

Water: 80%
Sourdough: 25%
Dough temp: 25C
Roomtemp: 23C

Machine kneaded till the windowpane test was successful.
4 Coilfolds in the first 2Hours

7h Bulk
15 min benchrest
16h cold retard

Baked at 250C with baking shell for 15min and without for 15min

Made with my GF a Trip to my Home and saw that gorgeous view I needed to Share with you

A quiet challanging recipe but also very rewarding if successfull,

That’s the recipe from Leo Maurizios book the Perfect Loaf

A very good maintained Starter is here really necessary, it needs too levain a dough with
40% Butter and 40% Egg (bakers %)

Also it’s really important that the dough is very well developed before adding Butter.

I will not share the recipe here because it’s in a book that was for sure a lot of work.. but you can find a very similar recipe @sourdoughbrandon @instagram

A classic Turkish “breadroll” coatet with sesame and grape Sirup.

Was my first time doing this recipe, it’s with sourdough and fresh yeast so you can make it work in a few hours, or even make the “piece fermenting” in the fridge and bake it in the morning fresh for breakfast.

Here’s the recipe: (sry it’s German)
https://brotdoc.com/2025/10/26/simit/

Italian country bread with sourdough starter crust

Over the last few weeks, I ended up with quite a lot of leftover starter while experimenting with different feeding methods.

I decided to dry it in the oven and grind it into a fine powder. I then used it as part of a scald in the dough and also rolled the shaped loaves in it before baking. It creates an amazing crispy crust that’s really something different, almost similar to fine semolina. The powder itself has a lightly tangy, yoghurt-like smell and taste, but it doesn’t necessarily make the bread taste more sour.

The crumb turned out nicely soft and moist. To get it really open, though, I was unfortunately a bit too rough handling the fairly high-hydration dough.

Have a nice mothersday

30g discard powder
16g salt
70g Water ( boiling)

540g Breadflour
60g Semola
450g Water
150g active starter (1:1:1)
30g Bassinage

The Night before:
I Feed the Starter with very Cold Water.
I pour boiling water over the salt and sourdough powder, and put Cling Film directly on the surface (that prevents the scald getting a skin)
And I mix for an autolyse the flours and the 450g water

Next morning:
I put scald, and starter to the autolyse and start kneading (machine) after 8min on slow speed I put the machine faster till the windowpane test is a success, after I start slowly dripping the bassinage water in the dough, till the windowpane test is success again.

I put the dough in an oiled container (dough temperature was 23C) and dough 5 coil folds ever 30 min.

Total bulk time was 5.5h
Rise In volume about 70%

I preshaped the dough in 2 pieces, and left it to relax for 20 min after that I shaped as carefully as I could, sprayed the batards with water and rolled it in the discard powder.

Then they went in the bannetons and in the fridge for 16 hours till next morning.

I baked at 260C let the temperature fall to 220C till a internal temperature of 96C

Hab beim spazieren daheim diesen Bau endeckt und wäre neugierig, ob jemand weis was für Ameisen das sein könnten, sie kamen mir recht groß vor und ich hatte auch das Gefühl das ein paar Ameisen am Rand angefangen haben zu drohen wie ich ein noch näheres foto machen wollte.

Just a Little Sweettreat, for my GF to bring on her First work day in the new Job

Give me your Feedback, what do you say? Maybe on the edge to overproofed?
I am very satisfied and happy.

540 g strong bread flour
60 g semola rimacinata
150 g active sourdough starter (100% hydration)
420 g water
30 g bassinage water
15 g salt

Total hydration approx. 78%

In the evening, roughly mix the flour, water until no dry flour remains and leave to autolyse overnight.

The next morning, add the salt and Starter and knead the dough thoroughly. Then gradually incorporate the 30 g bassinage water until the dough becomes smooth and elastic.

After a 30 minute rest, laminate the dough once.

Then perform a total of 4 coil folds at 30 minute intervals.

After that, leave the dough to bulk ferment at around 20°C room temperature / 22°C dough temperature until it has approximately doubled in volume.

Turn the dough out onto the work surface, divide into 2 pieces and pre-shape gently.

After a 10 minute bench rest, shape the loaves and place them directly into the coldest part of the refrigerator.

Cold proof for approximately 9 hours.

Bake in a preheated Dutch oven at 260°C covered, then uncover and finish baking until fully browned.

Edit: I Deleted the starter from the autolyse.

Had some matcha, I got it as a present and I really don’t like the taste 😅😂 so I made some sandwich loafs with sourdough and a bit of yeast.

What do you think? Let me know your feedback!

480 g light wheat flour

60 g whole wheat flour

60 g Semola Rimacinata

150 g sourdough starter (ready to bake)

15 g salt

400 g water

60 g water

Mix all ingredients except the second portion of water in the mixer on low speed for about 10 minutes.

Then increase the speed and slowly add the remaining water.

Continue kneading until the dough passes the windowpane test.

Let the dough bulk ferment for around 8 hours, or until it has increased by about 80% in volume — much more important than following exact times.

At the beginning of bulk fermentation, perform 4 coil folds every 30 minutes.

After bulk fermentation, divide the dough, pre-shape gently and let it rest for 20 minutes.

Then shape the dough, leave it at room temperature for another 20 minutes, and place it in the fridge for 30 hours.

How do you like the crumb?

What do you think? Let me know your feedback!

480 g light wheat flour

60 g whole wheat flour

60 g Semola Rimacinata

150 g sourdough starter (ready to bake)

15 g salt

400 g water

60 g water

Mix all ingredients except the second portion of water in the mixer on low speed for about 10 minutes.

Then increase the speed and slowly add the remaining water.

Continue kneading until the dough passes the windowpane test.

Let the dough bulk ferment for around 8 hours, or until it has increased by about 80% in volume — much more important than following exact times.

At the beginning of bulk fermentation, perform 4 coil folds every 30 minutes.

After bulk fermentation, divide the dough, pre-shape gently and let it rest for 20 minutes.

Then shape the dough, leave it at room temperature for another 20 minutes, and place it in the fridge for 30 hours.

How do you like the crumb?