| Ingredient |
| 85g levain (100% hydration 水合， 面粉：水=1：1 喂出来的) 300g high protein Flour 195g water 6g salt OR 110-120g levain 500g unbleached high protein Flour 320g water 10g salt |
| Method |
| 1. 当 levain在4-6小时内达到高峰时，就可以立刻取出做面包。把levain 倒入大碗里，加入水和盐，搅拌均匀。 2. 加入面粉，揉成shaggy 团，湿布盖上，静置1小时。 3. 共4次揉面，每 30 分钟一次 ，湿手操作。第一和第二套揉面采用折叠法stretch and fold ，第三和第四套揉面采用卷折法coil fold ，每组做4-6次，有助温和建立面筋网络，同时保留细腻气泡。 4. 接着盖上湿布，室温下进行40-60% bulk fermentation ， BF 即可（使后续操作起来会更容易） 。
** 达到BF 的“50%”是指从开始混合面团算起的总体积增长，不是“最后一个 coil fold 后再涨50%”。 6. 进入预整形（Preshape）步骤，操作时可以撒少许面粉，也可以喷少量水。将面团轻轻拉伸，把两侧向内折叠，然后松松地卷起来。接着用刮板辅助将面团收成球状，并施加适度的张力（注意力度要适中，既要保证面团能保持良好的形状，又不能用力过猛导致面团破裂）。 7. 接着盖上布，静置20-30分钟后（Bench Rest)再进行最终整形。 8. 在操作台和面团表面撒粉，将面团翻面并稍加拉伸，重复之前的步骤6：折叠并卷起。不过这一次，我们在卷的过程中要施加张力，通过向后拉扯面团来收紧面卷。
9. 发酵蓝（Banneton）衬布撒上适量的粘米粉，最后将面团翻转，使收口朝上放入发酵篮中，收口粗糙的一面朝上后，使用stitch 或pinch 方式收紧 。 表面轻撒面粉。面团光滑的一面是最终面包的“顶部”（表皮），收口粗糙的一面是“底部”。 10. 盖上布，完成最后的发酵(二发)，两种方法：
** Final shape 后冷藏，绝对不要追求冷藏到2倍、3倍大。体积再增加约20–40%左右就已经可以烤了（冷藏后面团会变得比较硬，体积变化没有室温那么容易判断）。也不一定追求12小时，而是：
12. 冷藏发酵好的面团（不需要回温）直接倒扣出来放在烘培纸，表面可喷水再轻撒上均匀的粘米粉，进行表面割纹装饰。 13. 烘培纸和面团周围喷足够多的水，送入烤箱后，在把一个烤盘放在上层，再喷水，形成蒸汽环境（也可放入小冰块在烤盘周边）制造“蒸汽炸弹”。这样处理，可带来独特「外酥内润」的质地。 14. 烤10-15分钟后，把高层的托盘取出，快速使用锋利的割包刀，以 30-45度角 ，在面团表面划出深约 0.5–1 厘米清晰锐利的斜切切口 （由于面团表皮已开始定型，而内部仍在膨胀，加上割口处裂开得非常利落，这引导了面团的膨胀走向，使其在烤箱中能更充分地张开，从而获得更好的“烤箱膨胀” （oven spring）效果和更明显的“耳朵”）。继续烘烤30-40分钟@ 230°C至熟。 或可“送进烤箱前” 就完成 score，然后马上入炉。 面包进入烤箱以后，前5–15分钟尽量不要开门，因为那时段正是 oven spring 最活跃的阶段。 15. 待完全冷却（2小时）后，才切开，避免形成粘糯。 注明： ～想要明显 oven spring → 不要把面团发到已经“非常非常充分”的状态才进炉。 BF 核心特征： 1. 外观与体积变化 (Volume & Rise)
2. 气泡与蓬松感 (Bubbles & Aeration)
3. 触感与轻盈度 (Texture & Touch)
在“开放式烘烤”（即不加盖烘烤）中，想要烤出漂亮的“裂口”（即面包表面的隆起边缘，俗称“耳朵”），关键首先在于发酵。发酵不足，面包裂不开；发酵过度，同样也裂不开。An open bake secret to a great ear is in the first place the fermentation. Under ferment it and it won't open, under over ferment it and it won't open up. 此外，还有几点同样重要Other things equally important to keep in mind :
|
| APPROACH 1-Fermentolyse + Slap & Fold (Fast Fermentation + Fast Strength Build) | APPROACH 2- Autolyse + Coil Folds (Slow Fermentation + Gradual Strength Build) |
| What It Looks Like * Mix flour + water + levain together (fermentolyse) * Short rest * Add salt (and extra water if needed) * Slap & fold aggressively (3-8 mins) * Minimal folding after * Bulk → shape → proof What's Actually Happening * Fermentation starts immediately * Mechanical work builds gluten quickly * You are front-loading strength You separate: * Strength → built early * Fermentation → happens after Characteristics Pros: * Fast process * Immediate structure * Less reliance on long bulk * More predictable early on Cons: * More physical effort * Easier to overwork * Slightly tighter crumb (if overdone） * Requires confidence during mixing When To Use This * Warm environments (fermentation runs fast) * When you're short on time * If your dough feels weak early * If you want more control upfront |
What It Looks Like * Mix flour + water only （autolyse) * Rest 30-60 mins * Add levain + salt * Gentle mixing (pinch & fold / Rubaud) * 3-5 coil folds over time * Bulk → shape → proof What's Actually Happening * Gluten begins forming naturally during rest * Fermentation starts later and slower * Strength builds gradually over time You combine: * Strength + fermentation * Developing together Characteristics Pros: * Minimal effort * More extensible dough * Often more open crumb * Feels more "natural" Cons: * Requires more time * More dependent on temperature * Easier to under-develop early * Less forgiving if bulk is misjudged When To Use This * Cooler environments * When you have more time * If you prefer low effort * 1f you want maximum extensibility and openness |
| p/s: above credited to RussellPeace Baker | |
| ** primarily when using bread flour | **Recommended for: 1) 50:50 mix with whole grains or higher 2) high % hydration dough (>85%) Hydration percentage= (Water weight : Flour weight) × 100% Here is what that looks like in practice, eg: 500g flour + 300g water → 60% hydration 500g flour + 350g water →70% hydration 500g flour + 400g water →80% hydration 500g flour + 450g water → 90% hydration |
Reason score didn't open
You scored the loaf. You preheated properly. You added steam. You baked at the right temperature. But the cut didn’t open. Or it barely opened. Or it burst somewhere else instead.
When a score doesn’t open, it’s usually not about the blade. It’s about structure and timing.
A score is a controlled weak point. It tells the dough: “Expand here.” During oven spring, gas expands rapidly. If the surface tension and fermentation are balanced, the loaf will open along that cut. If they aren’t, expansion finds another path.
Reason includes:
1. Under-fermentation. When bulk is too short:
- Gas development is limited
- Internal pressure is low
- The dough is tight
In the oven, there simply isn’t enough expansion to force the cut open properly. The loaf may rise slightly. But the score stays shallow or flat. Under-fermented dough often looks neat. But it lacks internal energy.
2. Over-fermentation. When bulk goes too far:
- Gluten weakens
- Gas cells become unstable
- Structure loses elasticity
In the oven, the dough may expand briefly, then collapse or spread. The score may not lift cleanly. It may flatten. Or the loaf may burst along the sides instead. There was gas. But not enough strength to direct it.
3. Surface tension.
If shaping didn’t build enough tension, the surface is loose. When the loaf enters the oven, it spreads outward instead of lifting upward. The score doesn’t “ear” because there isn’t enough tension to lift that flap of dough. Good surface tension helps the cut peel back and rise. Without it, the cut just sits there.
4. Steam.
Steam delays crust formation. If there isn’t enough steam in the first few minutes, the crust can set too quickly. When the crust hardens early, expansion is restricted. The score may stay flat because the surface sealed before full oven spring occurred.
5. Scoring technique matters.
A shallow cut won’t open well. A straight-down cut tends to open evenly but won’t form an ear. A slightly angled cut, about 30 degrees, encourages the ear to lift. But technique only works if fermentation and structure are right. You can’t score your way out of poor bulk.
A score doesn’t create oven spring. It directs it. If there isn’t enough internal pressure, nothing dramatic will happen. If there isn’t enough structure, expansion won’t be controlled. Scoring reveals what fermentation already decided.
About Sourness
A liquid starter is usually maintained at 100% hydration, meaning equal weights of flour and water. The texture is loose, soft, and batter-like.
A stiff starter contains less water relative to flour. Something like a 1:3:2 ratio produces a much firmer texture, closer to dough than batter.
And yes, these different environments influence the kinds of acids the microorganisms produce.
In general:
- Stiffer starters tend to favor more acetic acid production. Acetic acid is the sharper, more vinegar-like sourness people associate with a strong tang.
- Liquid starters tend to favor more lactic acid production. Lactic acid is softer, creamier, and more yoghurt-like.
Starter hydration alone does not determine how sour your final bread becomes. It also includes:
- Fermentation time matters.
- Temperature matters.
- Feeding frequency matters.
- Inoculation percentage matters.
- Cold proofing matters.
- How long the dough sits after peak matters.
A stiff starter fed frequently and used young can produce a milder loaf than a liquid starter that ferments for a very long time. That is why two bakers can use completely opposite starter hydrations and still end up with similar flavour profiles. The starter hydration influences the direction of fermentation. It does not single-handedly decide the final flavour.
If you really want to increase sourness consistently, the biggest levers are usually:
- Longer fermentation
- Cooler fermentation
- Longer cold proofing
- Allowing more acid accumulation before baking
Starter stiffness can contribute to that profile, but it is only one variable in a much larger system. So the more accurate statement is this:
Stiff starters generally favor sharper acetic acidity and can contribute to a tangier loaf, while liquid starters favor milder lactic acidity. But overall sourness depends on the entire fermentation process, not starter hydration alone.
Double scoring
Most sourdough loaves are scored once, right before they go into the oven.
That is still the standard method with the reason: At that moment, the dough still has maximum surface tension and internal pressure from fermentation. The score creates a controlled weak point that directs oven spring.
Double scoring, sometimes called “late scoring,” is when you make a second cut several minutes into the bake, usually around the 5–8 minute mark.
By then:
- the loaf has already started expanding
- the crust is beginning to form
- but the dough still has pressure left inside
The second score reopens that expansion point and can encourage more upward lift or a more dramatic ear.
Usually do it for one of these reasons:
- the first score sealed too quickly
- they want a stronger ear
- the loaf is expanding unevenly
- or the dough still has more oven spring left to give
But here's the important part:
Double scoring is not a fix for poor fermentation. If the dough is:
- over-proofed (Over-fermented dough may have gas, but the gluten structure is already weakening, so the loaf spreads instead of lifting.)
- under-fermented (Under-fermented dough often lacks enough internal gas pressure to force the score open properly.)
- poorly shaped (if surface tension wasn't built properly during shaping, the dough expands outward rather than upward no matter how many times you score it.)
- or weak
a second score usually won't solve the above problem. Because scoring doesn't create oven spring. It directs oven spring that already exists.
Double scoring is real, it can improve bloom in some loaves. But it's a refinement technique, not a rescue technique.
P/s: Above credited to Neme's Kitchen
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