Before this year, I had never successfully baked anything bread related. I once almost set a kitchen on fire trying to make cookies from scratch, haven’t tried since. I have never made bread or even attempted to make bread before diving into sourdough. Not sure I’d recommend that approach.
My GF mentioned that she loved sourdough and she would love rosemary sourdough bread. Called up a friend and got some starter from him back in February.
I’m about 15 loaves in now and I think I’m just now starting to “get it”. I love experimenting and learning how to bake has been a lot of fun.
This loaf was my first where I opted for the second proof at room temp. rather than cold proofing it in the fridge for 8+ hours.
by ryanwrightphoto
6 Comments
Hey there
Please kindly add your process (the steps followed to make your bake).
This fulfills [rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)/prevents removal & helps with feedback if applicable.
Thanks
Zip
The followed the recipe on the sticky note in the 3rd photo.
Mixed dry ingredients, then added the levain + water + salt.
Mixed until incorporated and produced a shaggy dough.
Did three sets of stretch and folds, about 30 mins apart. 4 folds in each set.
I put the dough in a container and it bulk fermented for 7 hours and had more than doubled.
Set the dough out on the counter, did pre-shaping until a tight boule. Let rest on the counter for 30 mins.
Floured the banneton and set in oven to do the second proof for appox. 1.5 hours. then let sit on the counter for another hour or so.
Heated dutch oven at 485F for 1 hour, baked at 475F for 27 minutes. Spritzed water to create steam.
Removed lid from DO, then baked for another 20 mins at 430F.
Waited for 2.5 hours to cut it open and very happy with the results.
I would put your bake temp down to 450. It looks over done, especially the crust.
Looks dry
I was never a baker either! Always BBQ’s and slow cooked meals on the stove. Now I’m hooked on sourdough.
I’m so scared to try d
Sour dough