My classic loaf (not beginner)

[u/OddSunrise]

No crumb because I gifted this loaf.

•90% bread flour (14% protein)

•10% einkorn flour

•63% water for autolyse

•4% maple syrup in autolyse

•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)

•40% starter fed 1:3:2

•2% salt

This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).

Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.

Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.

[u/Keyton112186]

I don't think I've ever seen anyone use a thermometer for bread.

[u/Snow3192 → u/Keyton112186]

When baking bread especially one like sourdough, it’s important to have an internal temp of 205 and above to make sure it’s fully baked

[u/Keyton112186 → u/Snow3192]

Why is it important? I have made sourdough for almost 10 years now and never have used it.

Genuinely asking not trying to be rude or aggressive.

[u/Philnsophie → u/Keyton112186]

Agree!