This is the first time I tried an S-shape scoring on the batard, thankfully ending in the creation of two ears and some ornamental leaves on top of them. I’m extremely pleased with the charring of the crust and the crumb, even though I was neglecting the dough quite a lot. I intended to keep only half the bread for myself and give the other half to a neighbour, so I’m happy about the symmetry of the two loaves.
1000g 1050 Weizen “dunkel” (Diamant)
76g Kamutvollkornmehl (Horbacher Mühle)
14g Waldstaudenroggelvollkornmehl (Horbacher Mühle)
9% Sourdough starter (100g)
70% Hydration (770g)
13:20 Autolyse with starter. For some reason the starter had a very stingy smell, so I started to feed the remainder twice a day, every time in a new container
16:00 (23.2°C) Added salt and some pumpkin seeds, sadly a little late into the process
18:17 (23.2°C)
18:50 Shaping and into fridge, covered the bottom in sunflower seeds
