First time posting, have been working on my sourdough for about a year, and feel like I’m finally starting to get consistent results! Would love some feedback on what to improve.
I feel like I still have some shaping issues, and wish I could get a little more tension, but always something to work on. When I remove my loaf from the banneton to score, I feel like it starts to “snag” and not hold shape as well as others I have seen. Any suggestions appreciated! Thanks!!
75g Active Starter
385g Water
400g Bread Flour
75g Whole Wheat Flour
25g Spelt Flour
10g Sea Salt
Autolyse flours and 300g of water for 1 hour, then mix in Starter, remaining water and salt. Slap and fold to build structure for 5ish minutes, then bowl fold at 30 minute intervals, usually 2-3 total.
Bulk ferment: this one went approximately 9 hours from first mix (8 hours from last bowl fold) until approximately 70% growth (72° dough temp)
Preshape, rest 30 minutes, then final shape and cold proof 12ish hours
Baked in preheated 500° Dutch Oven 25 minutes covered, then lowered to 450° for an additional 15ish minutes uncovered
by FudgeSupreme01
2 Comments
75g Active Starter
385g Water
400g Bread Flour
75g Whole Wheat Flour
25g Spelt Flour
10g Sea Salt
Autolyse flours and 300g of water for 1 hour, then mix in Starter, remaining water and salt. Slap and fold to build structure for 5ish minutes, then bowl fold at 30 minute intervals, usually 2-3 total.
Bulk ferment: this one went approximately 9 hours from first mix (8 hours from last bowl fold) until approximately 70% growth (72° dough temp)
Preshape, rest 30 minutes, then final shape and cold proof 12ish hours
Baked in preheated 500° Dutch Oven 25 minutes covered, then lowered to 450° for an additional 15ish minutes uncovered
Beautiful 😍