I’ve been baking sourdough since March, so for about 3 months. I’ve had plenty of “good” loaves but there was always an issue with proofing and shaping. I’ve been working on strengthening my starter and working on my shaping technique with regular yeast doughs which has helped tremendously. I am so excited to have finally baked two loaves I’m really proud of. My only issue is that the bread cracked /escaped the scoring. I’m assuming I made a mistake while scoring?
Let me know your thoughts and suggestions please!
Recipe:
1000g flour
1g olive oil
21g salt
660g water
(70% hydration dough)
Mix, rest 30 minutes, SF, Rest 30 minutes, SF, 30m, SF, 30m, SF
Continue to bulk ferment for 7 hours at room temp (about 75F)
Separate dough for two loaves, pre shape, short rest, shape and remove large bubbles
Cold proof in fridge in bannetons 8-9 hours
Preheat to 500, bake at 450 for 30m, 400 for 12m
by kenzlovescats