▲ 110 r/Sourdough
Honest opinion: what do you you guys think?
I do my loaves in batches of 4 using
- 2000g of bread flour
- 1300g water (65% hydration)
- 500g starter
- 20 diastatic malt powder
- 40g salt
I use the ooni halo pro spiral mixer to mix till shaggy, autolyse for 20mins then mix at 65% speed for 6-7 mins till smooth and gluten is well developed. I check the temp to make sure it doesn’t go above 85 degrees Fahrenheit. I then separate into two proofing boxes and do a couple sets of coil folds in the first hour for a little more structure while bulk fermenting. Then I leave them alone for the rest of the bulk fermentation. From start to finish it’s about 5-6 hours. I then shape and put them in the fridge overnight and bake them through the following day.
u/vlexxx22 — 1 day ago