RECIPE:
Recipe I used is this one: https://www.pantrymama.com/proofing-basket-alternative/
I changed a few things in my loaf which I will list below.
•I fed my starter with 50% AP & 50% Dark Rye the night before making my levain, NOT whole wheat.
•I added around 10-20g more water than recipe calls for.
•I did stretch and folds for the first 3 hours, NOT 2.
•I proofed in a much warmer place than the recipe told me to, I had it in my room with my heat dish and my dough was always AT LEAST 76°F.
•I proofed for longer than recommended (5 hours BF & 2 hours on my counter after). I stopped my proofing once my sourdough passed the “poke test”.
•I added ice cubes into my Dutch Oven to add some additional steam.
•I kept it in the oven for 50 min at 450° with the dutch oven lid ON and 17 minutes with the lid off.
•When I scored, I scored once when I initially put the bread in the oven and one more time 6 minutes after baking.
•If you guys have any questions please let me know.
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Ahh! I’m so proud of this loaf!! 😚😚
It’s my 8th loaf and I think I FINALLY got the proofing time right. I’m just really proud in general because all of my other loaves have been under-proofed and gummy.
Sourdough has been a bit frustrating for me, but also SO fun to experiment around.
I wanted to share this beauty, and also ask if anyone has a feedback they think would be helpful for me based on these photos.
by Embarrassed-Quiet779
2 Comments
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“I followed this recipe: but I did everything different” 😅
At this point I feel like there’s got to be more ways to do it right than there are ways to do it wrong! I’m waiting for my starter to get active before I try my first loaf, I don’t know what direction to go but yours sounds so complex – it looks worth it though, that’s beautiful.