Sourdough bread. An endless search for stunning loaves. | by JoyRideCoffee

Sourdough Bread. An endless search for stunning loaves. I can't stop. What stage are you in?

On Saturday I had time and I decided to make a special bread. I received (as a gift) charcoal from Daniel Ion from the bakery Casa del Pan - Bucharest (https://www.instagram.com/casadelpan.ro/ - thank you Dan!) so I thought of a combination of two dough colors. One colored black with charcoal and another yellow with turmeric. This is the first time I use activated charcoal. Obviously I wanted a lighter loaf with open and lacy crumb. This desire made me put too much water even though I used for the first time this Italian flour dedicated to pizza & foccacia. I got a wet dough that I still managed to save during the process. With the price of blackening a good part of the yellow dough. I wanted to make two loaves, one to give as a gift to a friend, otherwise I would have chosen to put the doughs together at the end of the bulk.

I hope to inspire you with future breads.

For dough #1:
325g flour Molino Grassi for pizza & focaccia (12% protein content)
280g water
7.5g salt
4-5g charcoal
For dough #2:
325g flour Molino Grassi for pizza & focaccia (12% protein content)
280g water
7.5g salt
4-5g turmeric

Method:
Autolyse both 1 hour; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold for both doughs and rest 30 minutes; laminate toghether then move it to clean pyrex dish. total bulk fermentation 7h and 30 mins at 22 deg. C (3 folds were needed, I made them every hour after I moved them to the pyrex dish) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.

If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

KitchenAid Professional https://amzn.to/38g9yAQ
Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7
Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/
- Claudio Perrando: https://claudio-perrando.com/

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