Just had my best loaf come out of the oven at 5am

I have been baking sourdough for about 8 months now and honestly I have had a lot of duds. Gummy middles, flat tops, you name it. But last week I drove all the way to a little mill in Vermont called Elmore Mountain Bread to buy some of their stone ground flour on a whim. I used their whole wheat blend and dropped my hydration down to 72 percent after a baker there told me the local flour absorbs less water. Let me tell you the crumb was open and airy with a dark crunchy crust that actually sang when it cooled. I could not believe my ears. I even got a nice ear on the scoring which has been my white whale. Has anyone else driven way out of their way for a specific flour and had it totally change their results?

2 comments

2 Comments

lee.lucas17d ago

That "sang when it cooled" bit. What the hell does that sound like exactly?

felix_coleman8717d ago

Have you tried tapping the bottom of your loaf to hear if it sounds hollow yet?