I’ve been trying to improve my bread-making skills. My previous loaves tasted great, but the structure and height were always off. Recently, I found a short video by Kitty Tait on sourdough bread and decided to give her recipe a shot.
Recipe:
• 380g bread flour (I used AP flour)
• 20g rye flour
• 300ml warm water
• 2 tbsp starter
• 8g salt
What I Did:
Mixed the flours, starter, and water, then let it sit for 30 minutes. Added salt with 1 tbsp of water and mixed again. Let the dough rest at room temp for 7 hours (I gave it a few stretches and folds. Put it in a proofing basket and left it in the fridge for a 16-hour cold proof. Took it out an hour before baking, while preheating my oven to 220°C. Baked it for 30 minutes covered, then 15 minutes uncovered.
by Objective_Yoghurt_29
4 Comments
Nice job!!! The scoring is beautiful! Have you ever tried adding I’ve cubes to your oven &/or your Dutch oven? I think it helps get an extra bit of ride some times. Again, nice work!
I’d love to see you make jalapeno cheddar omg so yummy
Fellow Hungarian spotted😸 Gratula!!
Beautiful. For the record, I don’t think there’s anything special about the recipe/mixing/autolyse/fermentolyse you did. It’s just that your combo of fermentation steps gave you a properly proofed dough. Congrats!