Results of the 4th sourdough experiment. 65% hydration dough, mixed rapidly with dough hook. 5 hour bulk ferment, shape, 36 hour cold ferment, straight to ov...

Sourdough experiment #4. Crust turned out well, wanted to capture the crust and crumb of this one for future reference (Excuse the YouTube link, I have nowhere else to share yet).

  • 65% hydration (trying for a more sandwich style loaf).
  • 1.7% salt
  • 20% starter
  • 22º-25º bulk ferment (5 hours + shape and 1 hour extra rise)
  • 36 hour cold ferment
  • Straight in to 250º oven
  • Turned down to 240º
  • 20 minutes baked covered with steam
  • 15 minutes on the rack at 230ºC
  • 30 minute rest in open oven