These days, I’ve been twiddling with a brand new sourdough.  I lastly received the substances and quantities mounted round a month in the past, however nonetheless wasn’t fully happy.  Then I made a bit tweak and kazam!  Abruptly all of it fell collectively.  The tweak wasn’t both substances or quantities, as these have stayed fixed.  

I’ve been doing coated baking as a approach of producing steam.  Right here is my set-up in all its simplicity.  It is a small turkey roaster.  It’s the wrong way up protecting the formed loaf on a half sheet throughout proof.  When the bread is prepared the entire thing goes into the oven: sheet, loaf, and roasting pan.  

As a result of I take heed to WHAT THEY SAY, I’ve been eradicating the roasting pan after quarter-hour, after which doing the remainder of the baking uncovered for round 23 minutes.  On a whim, I made a decision to strive longer on the coated baking, so as a substitute of quarter-hour, I coated for twice as lengthy.  The outcomes have been dramatic.  The crust is dense and crunchy and so candy!   I do not know the best way to take a correct image of crust, however right here is a photograph of the within of the loaf.  

Entire Grain Sourdough    
    
Excessive Extraction Flour    150
Entire Rye                       150
Entire Wheat                  150
Water                               340
Salt                                      9
Diastatic Malt                    5
Starter                             110
    
Complete                                915
    
Complete flour    514
Complete water    387
Hydration    74%
Salt %    1.8%
Starter%    12%
Entire Grains    83%
    
Combine all    
Stretch and fold  twice in 1 hour    
Bulk ferment for 2 extra hours    
Form spherical and proof for two hour    
Bake at 450 for half-hour coated    
and quarter-hour uncovered    
 

The flour is all sourced from Floor Up Mills in Western Massachusetts.  For individuals within the space, I can not reward these guys sufficient.  They’re a small operation, however they produce high quality flours.  We used / nonetheless use them for his or her entire wheat at my bakery, and I spotted I may simply maintain utilizing them at house. 

Now right here is the  bonus query.  How do I maintain my cowl images from being rotated?  I attempted every part I may consider however the image above is rotated 90 levels counterclockwise!