Hi everyone, I’ve been baking sourdough since the beginning of June.
I’ve come very far since the beginning of my journey, but I’m wondering how I can now take the next step.
I use a roughly 70% hydration recipe, that I’ve developed over time. My bread tastes great and looks great (I think) but my issue is the shaping/scoring. I can never get my dough “tight” enough like I’m seeing in other videos. I manage to score it, and have got a good ear a few times, but I’m wondering what I can do differently.
Recipe/method I currently follow (found out through trial and error):
- 300g water
- 150g starter
- 500g flour
- 10g salt
Feed my starter around 7am, start to mix around 12pm. I add my salt after letting the dough rest for an hour.
I do 3x stretch and folds, until I move onto coil folds which my dough reacts really well to. I usually continue these every 30 minutes until around 8pm, let it rest for an hour, shape then put into the fridge overnight & bake the next morning.
Is there anything really obvious that might be affecting the tightness of my dough here?
Attached some photos of my latest loaves. Kind feedback appreciated, thank you!
by daynaar
1 Comment
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