The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

dmsnyder's sourdough take IV (with some edits)

baybakin's picture

dmsnyder's sourdough take IV (with some edits)

I know I haven't posted in a while, so here's a recent loaf.

Formula was dmsnyder's SF sourdough take IV (


  • Bread flour instead of AP (Gold Medal Better for Bread)
  • Upped hydration by 3% (To account for higher protein flour)
  • Subbed all type 70 high extraction flour in per-ferment (Central Milling, what my starter is always fed)
  • Subbed type 80 high extraction flour (Central Milling) instead of whole wheat flour in final dough
  • Scaled to 700g (I have a new, smaller, dutch oven)
  • Post-shape dough retarded for approx. 48 hours in fridge
  • Baked in pre-heated Dutch oven (500F for 12 mins, lid off for 5 mins at 450F, removed from dutch oven and finished on stone for 5 more minutes at 450F

Wish that I had crumb pictures, but the bread was turned into a bread bowl at a party for some spinach onion sour cream dip, and was devoured before proper pictures could be taken.

Thanks dmsnyder for the awesome formula, and happy baking everyone!


dabrownman's picture

with that crunchy blistered crust and the fancy circular scoring,  Well done and

Happy Baking

baybakin's picture

I'll upload a closer pictures of the blisters later, they really came out, and crackled/shattered when I held the bread.

WoodenSpoon's picture

photo as well.