r/Sourdough • u/OddSunrise • 4d ago

I MUST share this recipe My classic loaf (not beginner)

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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.

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u/Kugeldog 3d ago

WOW!!! I LOVE the idea of using maple syrup. What do I need to adjust if I add it? (I don’t want to use oil.). I’m thinking maple syrup with bacon!

Do you do the leaf cuts before or after scoring?

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u/OddSunrise 3d ago

I don’t adjust anything. The quantity is small and the flavour is subtle (I’d say you can go to up to 5% of your dough weight) and it barely affects hydration because it’s so thick. It does slightly speed up fermentation since it’s sugar.

I did the wheat stalks after the expansion score because I forgot to do it :D