This is the recipe I used:
https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr
And my starter is 100% hydration; using M&S bread flour. Am in the UK so we don’t get King Arthur here! Please provide a better recipe that’ll work 😂
by mimeycat
3 Comments
Good first try! Mine looked like a pancake my first time 🤣🤣. Looks a little under fermented though but otherwise nice job 🙂 Try to let it ferment a little longer. I’m also in the UK, my kitchen mostly hovers between 18-21 degrees C this time of year (still quite cold in Scotland). It takes me about 12-13 hours to get a good level of fermentation, so I tend to mix my dough and do my folds before bed, then let it ferment overnight on the counter and shape in the morning. Proof on the counter until puffed up, then either bake or retard in the fridge for a day.
Also about the flour, I’ve never used the M&S one but the Waitrose own-brand bread flour (£1.5) is really good quality, so M&S probably is too. Waitrose also has an own-brand very strong Canadian bread flour (£2) if you want to make higher hydration loaves later on in your sourdough journey, it’s about 15% of protein. I use that one for loaves over 75% hydration as it comes together easier and is less sticky.
Edit: also your loaf doesn’t look scored, you should score it to help it spring up in the oven!
I think you might not have shaped it because it’s pretty poofed inside!
What a pleasant expression he has