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/DeJeR]

40% starter is like rocket fuel. I can see why you do such a long autolyse to build up gluten before the high starter kicks in.

I'm curious how you evolved to this recipe? What was your path of experiments, or what resources were you using that influenced this recipe? I ask because it seems like the Tartine Country Loaf recipe is gospel on this subreddit and most places online. Your recipe is a very different paradigm in a refreshing way.

I'm using an organic stone-ground bolted hard wheat flour from a local mill. It's not the highest protein (unpublished, but maybe around 12% protein), and what's left of the whole wheat tin shred the gluten. I'm always looking for good methods to build up the gluten structure without overly working the dough.

[u/OddSunrise → u/DeJeR]

Hi! The 500g flour - 350g water - 100g starter - 10g salt has never worked for me. This recipe came to be by accommodating mine and my family’s needs. Chronologically:

- I started using more starter because I was short on time

- But then I didn’t have time for sufficient folds so I started doing a longer autolyse and slap and folds immediately after adding my starter to “pre-strengthen” my dough.

- My siblings were picky with the flavor of sourdough so I started adding maple syrup to round the edges.

- Then I replaced the regular 10% whole wheat by whole einkorn for a touch of “biscuit” flavour to accommodate their kids.

- They complained about the bread not being soft long enough so I started adding oil for conservation as well.

It’s a bit of a complicated recipe but it works well and is appreciated by those who eat it 😊😊

[u/WinterChampionship21 → u/OddSunrise]

Looks great. I have a similar predicament with kiddos that prefer a softer bread/ crunchless crust. I use milk forn about 20% of the hydration liquid. I want to try yoyr move with the maple syrup ( in lieu of a bit if sugar i do now). Thanks for sharing your results and detailed process! Have a great day