Mixed this up yesterday and baked it this morning. It didn't turn out quite like yours, but tastes great! I think I'm not quite ready for this high of hydration. I had a lot of trouble handling it. I keep hearing you say "Nice and easy", so I'm going try again with a little lower hydration and practice more. :)
This crumb of the bread looks awesome! I'm just wondering when you turn off the Fan of the oven, which setting stays on for the first 20 minutes? is it top and bottom heat?
@@Jovonne73 Yes. You can replace some of the flour with whole wheat flour. Sourdough bread would be the best choice of bread to eat if you’re diabetic ☘️
Wow,so cool,I like sourdough bread!I think that only a good bread slicer can match your excellent cooking,do you want to try?I can introduce it for you!
Great looking loaf Chris. I have a counter top oven. When baking bread should I have the top and bottom elements on in the oven and set to 250 degrees, and if so does the tray with water at the bottom not prevent the heat rising to the bottom of the bread? Sorry if that's a silly question 🤪 just a beginner 😊
This is roughly the method I use to make my bread and though the results are always good I can't seem to be able to achieve an open crumb. Also when I'm handling the dough before final shaping, it's never that elastic. I use 14% bread flour and some rye or wholemeal at around 70-75% hydration. I live in Greece so it's very hot during summer(bulk fermentation takes around 5hrs instead of 10-11 in the winter). I bake it in a dutch oven style casserole at roughly 210°. Can you think of any changes I should make to achieve an open crumb? Perhaps go up to 80% hydration?
The baking temperature is too low. You need to get it up to 250 for the first 20 minutes then reduce to 220 for the final 20 minutes 😊 Yes with a protein content of 14g you could take it up to 80% If it’s too hot there fermentation will go a lot faster. You could try reducing the amount of starter to say 15% to allow time for strengthing of the dough ☘️
Thank you so much! This was the perfect solution to my sourdough! I’ll link and leave a shoutout when I finally get my RU-vid video up! Thank you, again!
