The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery

One of my favorite ways to use my leftover starter is to add it to my ground meat and make the most delicious meatballs #meat #meatballs #sourdough #sourdoughstarter #homecooking #homemade

Super jiggly and impish dough with 88% hydration and 14.5h long autolyse at 68F. It’s 50% whole meal as this time I decided to sift the bran out. Bulk fermentation was 10.5h at 72-75F. I used mature starter which was 14h old. 16h proof in the fridge at 38F. #sourdough #sourdoughbread #dough #breadtok #baking

The perfect sourdough #sourdough #sourdoughbread #bread #breadtok

And here’s the recipe for my crusty sourdough 🤗 350g bread flour, 50-70g active and strong starter, 280g water(80% hydration), 7g salt. Did 1.5h autolyse. Then added the starter. Thirty minutes later I added the salt. I did one lamination and followed up with 5 coil folds. I left the dough to bulk ferment for 17h overnight at 67-70F. Of course you can do shorter bulk but please make sure the dough is well fermented. And then I flipped the dough on parchment paper and dimpled it. Then transferred it to my baking vessel which is The Challenger bread pan. Baked at 500F with the lid on for 20min and additional 20min without the lid at 430-450F. Incredibly delicious bread. And so easy to make #crustybread #sourdough #sourdoughbread #breadrecipe #rusticbread

The best and easiest crusty sourdough! It’s the type of bread you tear, not slice. No shaping needed. I simply flipped over my well fermented dough, dimpled it and baked it. Will share later but you can also check full details on my IG page #crustysourdough #sourdough #breadshape #dough #bestbread

I find it so satisfying shaping puffy and well fermented dough. Do you? #dough #fermented #puffydough #sourdough #sourdoughshaping

Mixing 100% hydration dough. 100% sourdough Pan de Cristal #sourdough #sourdoughbread #homebaking

Toasted sourdough in Balmuda The toaster #balmuda #balmudathetoaster #sourdoughbread #bread #toaster #breadandbutter

Pan de Cristal in its full glory #sourdough #sourdoughbread #pandecristal #opencrumb

A short cut to a baguettes😁#dough #sourdough #sourdoughbread #baguettes #highhydrationdough #pandecristal

The easiest and most delicious, and most attractive Fougasse you can make and impress with! So roll up your sleeves and mix some dough. You won’t be sorry! Ooh and aah would be what you hear from the people you share it with. I’ve been meaning to bake Fougasse for a long time and had a particular vision for it. I wanted plump and soft Fougasse, more rustic. Fougasse doesn’t have to be flat, tough, and chewy. I wasn’t aiming for pretty and leafy Fougasse, I wanted exactly what you see here. To make this kind of Fougasse, you need very well fermented and strong dough. I made three different doughs, one all white, one with 30% Tipo 2 flour, one with 10% whole meal. I loved the results from all of them. All three doughs bulk fermented for 16-17h at 66-70F on my kitchen counter. Dough temperature was 69-70F while working the doughs, coil folds and all. After the last fold I just left the doughs to ferment and get gorgeous. I used a little less starter for them, instead of 70g, I added 50g. All doughs were mixed with 350g flour. For the two of them, I added only 1% salt. The white dough was with 75% hydration, and the others with 80 and 83%, and these two were with less salt. I made sure I build strong dough structure because they were going to spend a long time untouched. One dough received 5 coil folds and the others 4. Because of the low temperature, the doughs were pretty tight and easy to handle. When I was ready to bake, I simply turned the doughs over and made the cuts as you see shown in the video. While baking one dough, I put the other two in the fridge waiting their turn. I had so much fun today making these beauties. I baked them one at a time in the Challenger bread pan @challengerbreadware at 500F with the lid on.Fougasse could be made with herbs and olives as well, which will be my next try. It’s a special bread for dipping, or just eaten on its own with salt. It’s a bread you could smother with butter too. The crumb is so delightful, so open, so light. That long fermentation added so much depth of flavor without sourness. The crust is so crunchy from all the caramelization. I hope that’s enough to convince you to make it #sourdough #sourdoughbread

Burnt but oh so open and beautiful. Actually a lot of people prefer this kind of dark crust, and nothing is wrong with that no matter how much they try to convince you otherwise #sourdough #sourdoughbread #opencrumb #opencrumbmastery