After messing with the moisture content, I think a slightly dryer loaf is getting me the results I’m looking for. Firmer crust and better definition in the scoring.
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Thank you for posting this, beautiful loaf and this sub needs more, submissions.
You know what, I’m gonna start spamming this sub with all my bread from now on. Fuck it, I’ll be a content creator.
Just let me know where to pick up the excess loaves.
There’s a sewer trap by the sidewalk.
Don’t leave us hanging…what hydration anount have you settled on?
Unfortunately, I can’t provide an exact amount. While I usually start with around the same amount every time (100g starter, 100g flour, 100g water… then and additional 700g flour, 400g water, 13g salt) I adjust with more flour or water while mixing to get the consistency the way I want it.
This time I started with about 350g water in the final step and added more slowly until I hit a little dryer consistency than I normally do. It was probably around 375g total (maybe???). The exact amounts also change pretty drastically depending on the humidity, temperature, and mood.
Ye Gods, that is some beautiful scoring!
