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Sourdough bread, 28 oz

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Sourdough bread

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Other
Method Bake
xfg on craftsy.com

Please describe the type of cuisine. Artisan bread

xfg on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Sourdough bread; starter (1 year old) refreshed with 10% rye and 90% bread flour (14% protein). The formula is 63% water, 40% starter, 2% salt. The big breakthrough for me was applying the 10 minute "autolysis" (rest) and the 4 stretch & fold. Very little additional kneading. Thank you Peter!! 2 hr 30 min primary fermentation; shaped in a round banneton; 90 min final fermentation. Oven preheated at 550F, with a 1 inch stone; reduced to 390F when putting the bread into the oven; steam with boiling water in a preheated cast iron container, + 3 sprays at 30 sec. intervals. Oven spring is spectacular. Remove steam after 15 min.; turn bread after 22 min. Cooking time 40-45 min. The hot oven at the start produces a nicely caramelized, very tasty, underneath crust. The top crust is crisp; the crumb is elastic, tasty, melts in the mouth. Thank you again Peter!!!

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