I think this is my 5th loaf? Previous ones turned out dense and this loaf’s crumb looks so much better! The sourdough tang isn’t as strong though so perhaps I under proofed? Please let me know how I did. This recipe was for 2 loaves. I’ve got my 2nd one in the fridge still, to bake tomorrow.
Recipe:
-850g AP flour
-150g bread flour
-750g water
-220g starter
-22g salt
1- mix flour & water, cover & let sit for an hour
2- mix in starter
3- mix in salt, cover & let sit for 10 min
4- continuous stretch & folds for 10 min, cover & let sit for an hour
5- stretch & folds every hour for 4 hours
6- Divide & pre-shape, let sit for 10 min
7- Shape
8- put into bannetons, cover & let sit for an hour
9- cold proof in fridge overnight
10- preheat oven to 500F with dutch oven inside for 40 min
11- Score dough
12- Reduce temp to 450F and bake for 30min with lid on, 20min with lid off
by AliReels
7 Comments
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Dang that looks terrific!
It looks really good.
This looks properly proofed to me. Some shaping issues perhaps? For a more sour or tangy flavor you want to push bulk fermentation longer which you would do by using a lower percentage of levain in your recipe. The lower % of levain will take longer to feed and produce more lactic acid.
Fantastic bake! This is so good—keep it up 🙂
So your bill fermentation is around 5 hours which includes the stretch and folds?
This is unrelated to the bread but what’s that mat you have under the bread?
Perfect loaf 😍