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Artisan Sourdough Loaves Baking Experience: Sat, Aug 02, 2025
Recipe
John's Basic Sourdough Loaf
Schedule
| Date/Time | Task | Notes |
|---|
| Aug 1 9:00pm | Mixed Levain | |
| Aug 2 8:30am | Started initial mix / autolyse | |
| Aug 2 9:15am | Final mix / bulk ferment start | Bulk fermented on the counter |
| Aug 2 1:30pm | Bulk ferment end, shaped loaves | 1 batard and 1 boule |
| Aug 2 3:00pm | Started final prove | Both in the fridge |
| Aug 2 9:30pm | Done proving, scored and baked | |
| Aug 2 10:30pm | Done baking | |
Notes
- The white flour used was roughly 650g bread flour and 250g AP flour
- I recently watched a couple of videos from a baker that specializes in open crumb, artisan bread; I started to incorporate more of his shaping and handling techniques to test them out
- The tl;dr version is that he’s SUPER gentle with the dough to avoid popping any gas bubbles at all
- I made sure to be extra careful when shaping and handling the dough
- The loaves turned out SUPER tall, excellent taste, and pretty open crumb
- Not amazingly open, but definitely some good pockets inside
- Also, got a great blistering on both loaves
References