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It's that time again, this will be our second "Community Bake". The FIRST ONE was a great success! This time we are baking Maurizio's Fifty-fifty Whole Wheat Sourdough. Guess what? As luck would have, today Maurizio celebrates the 5th anniversary of his website, The Perfect Loaf.Since most bakers are separated by many miles and even different countries, this “community bake”
I have a method for making a really nice, lactic-acid-tang sourdough bread that was handed down to me from my dad. He got the recipe from some neighbors who are farmers in Washoe Valley, Nevada, the List family. I call it San Fransisco Style because it's nice and sour like that style of bread, but this recipe was actually a little different as practiced in Northern Nevada at a
Every time I move the dough from my banneton to the baking sheet it flattens out into a ~ 2cm high puddle, but still has has a very good oven spring (triples in height), which luckily saves the bread! But this makes it really hard to score and the bread slices are also rather wide.
And still kinda get away with it? Answer - a lot. Background is rooted, but barely, in my recent enjoyment of an 80% PFF biga version. I was refreshing the regularly neglected 75% mixed flour levain along with the workhorse 100% AP levain when I suddenly had this "brilliant" idea. Why not change a few things at once so that I won't know what may have worked and what didn't?
I don't see a contradiction: you can have a big oven spring and bloom, and a tight crumb, that's normal. Anyway, recommend posting in the semolina CB. This is a great looking loaf! alfanso with this beauty. Yeah, a number of us scratch our heads about fantastic oven spring, as you have here, and minor open crumb. Semolina/durum flour is just not overly friendly about open crumb. Have a look around at the bakes from the current Community Bake and you will see that your bread falls right in line. I do take exception to the ongoing comments I've seen about the lack of extensibility of a ...