Sourdough Bread

Now we're talking. Those look yummy. Wait until you get to 85% hydration. That's my favorite texture. I just finished making another one which is on the cooling rack. You're off to a good start. As for scoring. From the low end all around to the opposite low end. Like a big smile 

I’ll try an 80% Hydration next and see if I can work my way up to an 85%. Baby steps  . The process seemed pretty forgiving of schedule, so hopefully I’ll be able to do it on the regular.

My first attempt at Sourdough. I used 700 Grams Organic Bread Flour and 300 Grams Organic Whole Wheat Flour at 75% Hydration. The texture is really nice and it tastes delicious. Funny how different the two Loaves look, and I obviously didn’t score them deep enough. I may need to order a couple Bannetons for proofing instead of two different sized bowls  .I’m really happy with how they turned out, especially for my first attempt. I’m looking forward to experimenting with different flour and hydrations etc.. Thanks for all the help Max!

That turned out fantastic, nice work!

The same Starter before it’s night time feeding, Whoa! I guess I need a bigger Starter container  .

What size jar did you use? I'm trying to figure out the right size just in case I ever find any dark rye flour on sale anywhere.

The same Starter before it’s night time feeding, Whoa! I guess I need a bigger Starter container  .

What size jar did you use? I'm trying to figure out the right size just in case I ever find any dark rye flour on sale anywhere.

I believe this is a half liter jar. I believe some people have said they use a Liter jar so this doesn’t happen.

Thanks, was looking at the 3/4 L jars.

85% Hydration - Einkorn/Whole Wheat/Kamut w/sesame seed

I don't know if this was explained earlier in this thread, but what do you guys mean when you say 75% or 85% hydration?

I don't know if this was explained earlier in this thread, but what do you guys mean when you say 75% or 85% hydration?

The hydration level has an effect on the open crumb and crispiness of your crust. In general sourdough will have hydration levels from 65% to 100%. Also depending the flour used you might need to lower or elevate your hydration level. Basically the hydration percentage you see will show you how much water the dough contains, in relation to how much flour it has. There are many sourdough calculators online that will do the math for you.

I don't know if this was explained earlier in this thread, but what do you guys mean when you say 75% or 85% hydration?

The hydration level has an effect on the open crumb and crispiness of your crust. In general sourdough will have hydration levels from 65% to 100%. Also depending the flour used you might need to lower or elevate your hydration level. Basically the hydration percentage you see will show you how much water the dough contains, in relation to how much flour it has. There are many sourdough calculators online that will do the math for you.

OK, Thanks

My second attempt at Sourdough. I used Organic Bread Flour at 80% Hydration with Sesame Seeds. The 80% Hydration was noticeably harder to manipulate than the 75%, but my family and I really enjoyed the texture on this one, and the Sesame Seeds taste and smell great. I used a fresh Nacet to score the loaves since I hate shaving with them, unfortunately still not deep enough. I also need to get a little brush to help get rid of the excess flour before baking next time. I’m going to try to work my way up to 85% Hydration as Max suggested, we’ll see if I can handle it. I’ve been proofing my loaves overnight before baking them, anyone have any advice on whether or not I need to let the loaves come back to room temperature or not before baking?