I've been baking sourdough bread since April, though it's not perfect, I finally managed to bake a loaf that isn't flat. It's 7 inches tall! I was very surprised.
I adjusted the recipe I found here because I'm experimenting and don't want to waste the discards.
I keep 4 starters and decided to mix all their discards together to make a levain.
Original Recipe:
* 149g active starter
* 595g flour
* 404g water
* 20g olive oil
* 20g honey
* 12g salt
Adjusted Recipe:
* 220g active starter
* 595g flour
* 320g water
* 20g honey
* 20g olive oil
* 12g salt
I mixed everything except the salt together and let it sit for 1 hour. Then I added the salt and performed 4 sets of stretch and folds every 30 minutes. The bulk fermentation lasted 3 hours. After pre-shaping and a 30-minute rest, I final shaped the dough and placed it in a banneton for a 12-hour cold ferment. I scored the loaf and baked it in a preheated 435°F Dutch oven with ice cubes for 50 minutes. I kept the lid on the entire time for a soft crust.
by Ekacon
12 Comments
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That’s gorgeous!
That looks great and I love soft crust loaves! Mine have also all been coming out flat so I’m going to try your recipe. Excited!
Beautiful! I’m sure it was delicious. I also like that it kinda has a butt lol
Looks nice. How does it taste?
Oh, my, that is lovely!
LOL.
Can you explain the ice cube thing? I’ve seen others say this but not sure what you do with the ice cubes!
That is one rotund child. Congratulations.
Where are you located? I had such a hard time getting a nice looking crust in Arizona but it seems easy in Illinois. Something with the humidity I think.
beautiful looking loaf! Bravo
Looks yummy 🤤