this post was submitted on 27 Nov 2023
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Sourdough baking

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Sourdough baking

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Sourdough bâtard with khorasan (sopuli.xyz)
submitted 11 months ago by [email protected] to c/[email protected]
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75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.

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[–] [email protected] 3 points 11 months ago

Looks amazing!

[–] [email protected] 1 points 11 months ago (1 children)

Lovely blistering and colour.

Tell me, did you scald just the bread flour?

[–] [email protected] 1 points 11 months ago

40% of the khorasan was scalded, 10% of the total flour.