Yet another sourdough baker

Olive oil and seasoning, bake for around 15 min and experiment 😊

How to Bake Sourdough Bread at High Altitude | The Perfect Loaf In this guide, I'll show you my tips and tricks to bake sourdough bread at high altitude so you get a crunchy, crispy crust and a fully baked loaf.

I believe it impacts somehow! There's a nice article about it www.theperfectloaf.com/how-to-bake-...

High hydration would be a lot of water in your dough, and indeed it's about how much water the flour can handle. AP gets really soupy with more than 65-70%, kinda hard to bake high hydration with.

Those look amazing!!!

That's a very good one!

Sourdough pepperoni pizza.
What a crust!!

No more than 2 folds to be honest

Fresh mixed sourdough pizza dough!

Sourdough pizza dough after the cold proofing (17h in fridge)

Sourdough pizza dough after leaving the cold proofing

Sourdough pizza dough balls, ready for ferment more on the counter

Will bake sourdough pizza tonight, I mixed the dough yesterday, fermented for 2:30h and put it in the fridge for almost 17h.

I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)

Easy game: 67% hydration and 10% fresh milled whole wheat

Sourdough croutons

Sourdough croutons, who doesn't like it??

Sourdough Bread - I love the color
#food #homemade #bread #sourdough #baking #cooking

Thank you! 😊

Sourdough sandwich loaf on a cooling rack

Sourdough sandwich loaf open showing the crumb

Sunday sourdough baking, delicious.

Getting ready for St. Patrick’s Day with some #sourdough baked

Totally worth it, every penny. 😊

Fresh milled spelt! 🧡

Open crumb from the second loaf, the accidental one which almost fell on the floor when going to the Dutch Oven 😂

That looks delicious!!

Sourdough Bread

You don't need to go crazy also, if you come from 65%, bake a few loaves at 75% and then jump to 80%.

It will handle! Just don't add all the water all at once, the last 100ml you basically add in small doses, mix until incorporated and then add a bit more and mix again (bassinage method)

86% hydration crumb, amazing!

80% very strong bread flour
20% fresh milled whole dinkel/spelt
#sourdough

Thank you so much!

Very strong flour 14.5% protein, and around 86% hydration

Forgot to mention: 21h fermenting total

Side view of 2 fresh baked sourdough loaves on a cooling rack.

Top view of 2 fresh baked sourdough loaves on a cooling rack.

An oven with a pizza stone and on top of it we see a Dutch oven on the left side (with a bread inside) and on the right side there's another sourdough loaf. On the bottom we can see some recipients with water and lava stone to generate steam

2 sourdough loaves ready to bake

Well well, the whole idea was to bake using Dutch Oven and pizza stone to compare the oven spring.

The sad part: I had a small accident managing the dough to the Dutch oven and that probably impacted the oven spring.

The good one: the loaf direct on the pizza oven came out great!

#sourdough

Hopefully 🤞

I know that feeling, been there done that 😆

Good luck 🤞

I recommend that, the baking experience is completely different!

Search for Manitoba flour!

Check the pizza I baked a few days ago on my profile, it was 10% WW and it was insane!!