Hi everyone!
First sourdough loaf with a starter, vs yeast. Using unbleached, King Arthur flour. Using the same flour, began my starter 2 weeks ago exactly. It blew the top off my jar at exactly the 2 week mark and then passed the float test.
Made this loaf using this recipe: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
For stretch and folds – completed 3 at 1 hour intervals and then let it rest for about 4 hours. (It fluctued between 65-70 in the house) Completed first shaping and then rested for another hour. Completed second shaping and then refrigerated overnight for pretty much 24 hours. Baked at 450 for 25 minutes in a pre-heated Dutch oven with the cover on and a few ice cubes, and then about 25 minutes cover off.
Waited 1 hour to cut her open. Looks pretty good to me, but crumb not as open as I’d like.
Thoughts?
by anony_moose2023
7 Comments
Looks great. I’ll bring the butter!
I use the exact same recipe!! Loaf looks good!!
The guts to let it get dark is going to pay off. You can take it out of the dutch oven when you take the lid off, that will give it more even coloring ( rotate it a couple times too).
Wow looks great!
looks so good! good job:)
Lovely job and your scoring looks great too!
Gorgeous!!