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Zouhair Bellout posted an update
This is a sourdough loaf that i made at home, i used both bread flour and whole wheat flour. The fermentation happened in 2 stages ( bulk fermentation and overnight retard in the fridge. ) I became obsessed with how the yeast work with all the variables . As a kid i watched my mother used sourdough starter in the bread she made and her bread always turned out so sour. And when I started reading and learning about sourdough bread it triggered my curiosity about why the bread was that sour growing up and that was the start.
#BreadChallenge
jaddygonzalez, KIM TUYEN PHO and 3 others4 Comments-
Level:
Scoolinary Team
Hi, welcome to the challenge, Chef Zouhair! 😄 I love how this loaf connects technique with memory: your mother’s sourdough, that childhood acidity, and now your own curiosity about fermentation. The crumb and oven spring show beautiful control. What variable are you most excited to understand next?
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@soldamiani thank you Sol. I was talking about the timing, hydration, flour types… those are all variables that I had to figure out and account for.
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Level:
Sous Chef
Beautiful loaf, Zouhair! I love how your curiosity started from a childhood memory and turned into understanding the process behind sourdough. The crumb looks great, and the two-stage fermentation clearly gave the bread lovely structure. Great work!
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@lanamihajlovic Thank you Lana.
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