Yet another sourdough baker
@yetanotherbaker.bsky.social
Home Sourdough Baker, learning always.
Olive oil and seasoning, bake for around 15 min and experiment 😊
June 5, 2025 at 6:17 PM
Olive oil and seasoning, bake for around 15 min and experiment 😊
I believe it impacts somehow! There's a nice article about it www.theperfectloaf.com/how-to-bake-...
How to Bake Sourdough Bread at High Altitude | The Perfect Loaf
In this guide, I'll show you my tips and tricks to bake sourdough bread at high altitude so you get a crunchy, crispy crust and a fully baked loaf.
www.theperfectloaf.com
May 26, 2025 at 8:42 PM
I believe it impacts somehow! There's a nice article about it www.theperfectloaf.com/how-to-bake-...
High hydration would be a lot of water in your dough, and indeed it's about how much water the flour can handle. AP gets really soupy with more than 65-70%, kinda hard to bake high hydration with.
May 26, 2025 at 4:16 PM
High hydration would be a lot of water in your dough, and indeed it's about how much water the flour can handle. AP gets really soupy with more than 65-70%, kinda hard to bake high hydration with.
Those look amazing!!!
March 19, 2025 at 7:37 PM
Those look amazing!!!
That's a very good one!
March 10, 2025 at 6:30 PM
That's a very good one!
No more than 2 folds to be honest
March 8, 2025 at 4:16 PM
No more than 2 folds to be honest
Thank you! 😊
March 2, 2025 at 10:18 AM
Thank you! 😊
Totally worth it, every penny. 😊
February 22, 2025 at 2:30 PM
Totally worth it, every penny. 😊
That looks delicious!!
February 22, 2025 at 12:14 PM
That looks delicious!!
You don't need to go crazy also, if you come from 65%, bake a few loaves at 75% and then jump to 80%.
February 21, 2025 at 8:05 PM
You don't need to go crazy also, if you come from 65%, bake a few loaves at 75% and then jump to 80%.
It will handle! Just don't add all the water all at once, the last 100ml you basically add in small doses, mix until incorporated and then add a bit more and mix again (bassinage method)
February 21, 2025 at 8:03 PM
It will handle! Just don't add all the water all at once, the last 100ml you basically add in small doses, mix until incorporated and then add a bit more and mix again (bassinage method)
Thank you so much!
February 21, 2025 at 3:17 PM
Thank you so much!
Very strong flour 14.5% protein, and around 86% hydration
February 21, 2025 at 3:06 PM
Very strong flour 14.5% protein, and around 86% hydration
Forgot to mention: 21h fermenting total
February 21, 2025 at 2:48 PM
Forgot to mention: 21h fermenting total