I first got into sourdough deep in the pandemic in Florida and had no issue/beginners luck establishing my own starter and making some solid bread. Fast forward to this january in Chicago, I decided to start again. But after two months of tirelessly caring for my new starter, lord souron, and many failed loaves, I finally caved and bought some from a local bakery (Floriole in Lincoln Park). Best $3 I ever spent. Now getting better loaves than ever (and my first ear!).
My tip is if you’re stubborn like me to just give in and accept that a bakery’s established starter will save a lot of headache and money on wasted bread flour.
Recipe:
350 g warm filtered water
100 g levain (fed at 1:5:10 night before)
500 g flour (450 King Arthur bf, 50 g whole wheat)
8 g salt
9 am autolyse
9:30 am add starter and mix in kitchen aid with dough hook for 5 min
10:30-12 stretch and folds/coil folds until dough forms a ball every ~45 min
Bulk ferment until 5 pm
5 pm shape dough (envelope fold, roll and then candy cane until surface is taut), place in floured banneron
Cold ferment overnight
9 am next day preheat oven with Dutch oven at 445 f
9:15 am flour dough on the top of the banneton and flip over onto silicon sling, score with the blade parallel to the counter
Bake at 445 for 20 min with lid on and 20 off
wait to cool for a few hours and then eat half in one sitting!
by IcyPenalty3258
8 Comments
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Good loaf!
Looks great. Couldn’t agree more, shout-out to the grandmotherly lady on buy nothing who gave me some of her starter and a multi page laminated printout of instructions.
Looks great! I didn’t want to waste flour making a starter so purchased mine from King Arthur flour. No regrets!
I agree 100%. Great loaf, but I can never get a dark colors like this in my oven. No idea why…
That’s not just an ear, that loaf has a mohawk 😂 looks fantastic!
I purchased a starter online that dates back to 1990. Figured it would be one less variable to blame for my early failures.
Thank you for addiing the *times* and not just the durations to your recipe … nice to see how you’ve scheduled the steps.