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My first sourdough bread (used ap flour)
In Sourdough

My first sourdough bread (used ap flour)


Crust turned out nice, but crumb could be better

Open to tips!

  • 500g flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt
  1. Mixed the flour and water first, let it autolyse for 1 hour
  2. Added the starter, mixed it in by hand until well combined
  3. Let it rest for 30 minutes, then added the salt and kneaded it lightly to incorporate
  4. Bulk fermentation at room temp for about 4.5 hours, did 4 sets of stretch and folds every 30–45 minutes
  5. Pre-shaped, rested for 20 mins, then shaped and placed into a floured banneton.
  6. Cold proofed in the fridge overnight (around 12 hours)
  7. Baked at 230°C (450°F) in a preheated Dutch oven (20 mins with the lid on, then 22 mins without the lid)
  8. Let it cool completely on a wire rack before slicing.

by vikgtzz

4 Comments

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  2. Acrobatic-Grocery405

    This is a very beautiful crumb. Maybe needs a different final shaping technique but still, this is a gorgeous even crumb.

  4. sxvwxlker

    you could get away with less water if you wanted 🤷🏼‍♀️ idk if you’re adding any water when u mix in your salt but it’s a pretty high hydration percentage right now. you could go as low as 270gs if your starter is pretty loose

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