Bread baking thread

Discuss bread baking here.

This is my latest sourdough. I was disappointed with the lack of sourness and large holes in my previous wheat batch, so I tried 100% rye.

55% hydration, 1% salt, 50% preferment at 100% hydration for 24 hours room temperature, 12 hours bulk ferment room temperature, 12 hours bulk ferment refrigerated, 3 hours proof room temperature, 45 minutes bake at 180C.

This is exactly what I want. It's dense and heavy and extra sour. I can taste both lactic and acetic acid, along with the fruity kind of taste you get from stressed yeast. You can't buy this kind of bread in shops.

Looks like shit
>literally

Why does all your bread look like shit? Is it your mill? Do you not know how to make a proper crust on it?

wow that is really awful looking bread

>your
how do you know it's the same goy?

>no vagina yeast
This is where you went wrong

He makes bread thread, and every time it looks decent, but has no crust at all, or rises weirdly

I suppose you prefer Swiss cheese-style "artisan" bread. Holes in bread are literally tasteless. Dense crumb is superior.

Crust hurts your mouth and tastes bad. The only reason I didn't steam this is because it wouldn't fit in my steamer.

It's wild yeast and wild lactic acid bacteria, so theoretically it could be the same kind of yeast as found on humans. It would be difficult to identify it.

>it looks decent
you seriously need higher standards

>Crust hurts your mouth and tastes bad

You fucking tastelet