Dining and Cooking
I don't know which is prettier, a basket of flowers or a basket of sourdough!
In Sourdough

I don’t know which is prettier, a basket of flowers or a basket of sourdough!


1000g flour, 200g very active starter, 750g 80F water, 20g kosher salt.

These are half bread flour, half 00, 75% hydration. No knead method (mixed using Danish whisk and then hands until forms shaggy dough with all flour incorporated).

After 20 min, do a set of coil folds. Do 2 more sets of coil folds at 20 min intervals. Last one should result in a dough that's smooth and holds it's shape.

Let bulk ferment on counter until doubles then into fridge if making baguettes (if you want to shape into boules, batards, etc. you can do that now and then place into fridge).

Within 48hr take out, cut into 300g pieces (my preference for baguettes), ball up, rest, shape, bake. I have a wolf convection steam oven so I just set it to 'flour dusted', chose options preheat and med brown. Often I take it out a little early as I go by my desired color rather than time. The thinner diameter of the bread the quicker it takes.

by cgb1234

6 Comments

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  3. smol_egglet

    I think your view takes first place, but your baguettes are stunning as well!

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