Photo Experiment of Start to Finish


(SingKevin) #1

I decided to take photos of a simple sourdough loaf. More of a photo experiment than a bread experiment. Started with 675g King Arthur bread flour and 500g water (plus a few extra grams of water that wasn’t measured).

1-15pm%20Flour%20and%20Water%20Only

After a 3-hour hydration, the dough looked like this.

Flour%20and%20water%20after%203-hour%20hydration

Added 50g of 100% hydration sourdough starter.

50g%20of%20Sourdough%20Starter%20Added

Then did a quasi-Forkish stretch and fold with pincer movement to get this.

After%20first%20stretch%20and%20fold%20at%204-15pm

30 minutes later, I added 13.5g salt added before a second stretch and fold.

5g%20salt%20added%20and%20a%20second%20stretch%20and%20fold%20at%204-45pm

After a 4th and final stretch and fold approximately two hours after starting, the dough looked like this.

4th%20Stretch%20and%20Fold%20at%206pm

After approximately 16 hours in the refrigerator, the dough looked like this.

10-45am%20after%20the%20night%20in%20the%20refrigerator

I decided to make two smaller loaves.

Enough%20dough%20for%20two%20small%20loaves

Ready%20for%20the%20banneton

After a couple hours in a banneton and ready for baking.

IMG_2275

And her is the result.

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(Leah) #2

Lovely looking loaves!

Leah