my second sourdough loaf
This is my second loaf I’ve made with my starter. I’m pretty happy with it. I would have liked a little more oven spring. I think my bread slightly over proofed. It flattened out quite a bit when I slashed it.
I made a 750 g loaf, 75% hydration, 100% hydration levain, 90% KA AP flour, 5% bobs red mill dark rye, 5% bobs red mill.
Oven was heated to 500*, loaf was placed under an inverted 7 quart oval staub dutch oven. Baked for 25 minutes. When I removed the dutch oven I checked the temp and it was 209* F so I pulled the loaf from the oven. I felt like the crust could have gotten a little darker. When it cooled down a for about half an hour the crust felt a bit thin and limp so I threw it into my toaster oven at 450 because it has convection. I let it go for 15 minutes. The flavor was excellent. A very mild acidity, extremely moist crumb. The crust was just slightly over cooked(bitter), When the bread was at room temperature the crumb’s mouth feel was a little too tacky for me. Slightly warmed it was delicious.
Again I’m pretty happy with this loaf and looking forward to my next one.