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Newbie here, this is my second loaf and I’m in love!!
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Newbie here, this is my second loaf and I’m in love!!


I used a recipe from that sourdough gal but instead of starting the process later in the day, I started early in the morning and got it all ready for the fridge for its cold retard by bedtime. This worked a lot better for my schedule since I work from home and am fearful of over fermentation if left out overnight. I did have some trouble stitching the dough when getting it ready for cold retard but everything else seemed to work out and it is delicious! I didn’t expect it to be so plump and large after baking, is that normal? Any advice or crumb reads help me learn, so have at it! Thank you! Here’s the link to the recipe I used… https://thatsourdoughgal.com/overnight-sourdough-artisan-bread-recipe/#recipe

by melaniefarris

7 Comments

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  2. melaniefarris

    RECIPE:
    500 g bread flour (unbleached, King Arthur)
    325 g water
    120 g active starter
    10 g sea salt

    Mix dough, let rest for an hour.

    Stretch & folds every 30 mins x4

    Bulk ferment for about 6 hours

    Shape then cold retard for 20-22 hours

    Bake at 450 for 30 mins covered, added a few ice cubes under the parchment paper. 10 mins uncovered.

  6. Ok_Cat_9578

    Looks so good. Well done! Your sourdough obsession has just started. 😀

  7. Elegant-Summer-5928

    Oh my! I hope I can do one this beautiful!! Making one tonight.

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