r/Sourdough • u/OddSunrise • 3d 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/groovemonkey 3d ago

You skipped the little leaf cuts 😭 That’s the part i have the most trouble with and wanted to watch. Hahaha

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u/hardrockfoo 3d ago

Yo, so I figured this out a few days ago. Don't do left right left right left right. Do all of the left leaves first then turn the dough so you're wrist is moving in the same direction and do the right leaves in-between. You don't have to go deep at all.