Sourdough baking

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Sourdough baking

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submitted 2 months ago by deegeese@sopuli.xyz to c/sourdough@lemmy.world

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If I shoot it from just the right angle you almost can’t see the shaping error.

75% bread flour, 25% khorasan, 80% hydration.

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[–] blackbrook@mander.xyz 1 points 2 months ago (1 children)

Do you mean 'scalded' as in the technique used for grain additions? Did you scald some or all of the khorasan before adding?

[–] deegeese@sopuli.xyz 1 points 2 months ago

Yes, 1/2 the khorasan is mixed with 200% its own weight in boiling water.

I found that if more than 15% the total flour is scalded, the loaf gets gummy.