I did everything "wrong"
Photos don't do it justice, but it's my tallest loaf to date, it was touching the top of the Dutch oven
This was 200g of unfed starter, 400g 14% protein white Manitoba, 100g 13% protein wholewheat, 50g rye, 12g salt, 385g water.
Starter was unfed for a week and from the fridge
I did 5 mins of kitchenaid mixing, 5 mins rest, 5 mins mix, 5 mins rest, 5 mins mix, coil fold into a new container, 3 hours proofing at 30C, shape, banneton then fridge
Baked at 250C in preheated Dutch oven covered for 30, uncovered 20
I didn't add ice in the Dutch oven, I threw 100ml of boiling water over it
And yet here we are
😂
by DweebiD
19 Comments
🤣
Looks amazing
I had frankenloaf recently that should not have survived but it was a real stunner! Just proves we ain’t really in control of this bread thing.
Stunning!!! Great job! ♥️🍞👏🏼💪🏻
I’m only a couple months into my sourdough experiments, so this is neither here nor there. But to date my best breads have been the ones where I’ve done ✨️absolutely everything✨️ wrong. The less I care, the better it turns out. It can smell fear I swear to god.
Looks spectacular! I always go lazy – starter straight out the fridge, and just one round of stretch/wiggle/slap in the bowl to strengthen the dough (maybe for five minutes) and then just leave it for a few hours and I’m always very happy with my bread. Whatever works, works!
This was my last loaf!! The less I care the better the bread lol
Looks stunning!🩷
What do you mean by throwing boiling water over it ? It’s a beautiful loaf !
For some reason, my autistic brain read that as “This breed defies all logic of sourdough”? And I looked at the bread like it was bread, wondering why I wasn’t seeing a crazy awesome dog breed 🤦🏻♂️🤦🏻♂️🤦🏻♂️
Explain the pouring of boiling water over the loaf please. When and what next steps?
Yeah bro, you don’t need to feed your starter before using it if it’s well established.
What calculator is that?
100 ml of boiling water IN the dutch oven over the bread? Why? We do a LOT less time less covered so the crust is softer – kids can actually bite it.
I do a longer time with the lid on at 400F for an hour and then sometimes I put it back on the rack in the oven to crisp up the bottom. I use a tray of water under my DO. We like a softer crust.
There is no wrong or best way to make Sourdough 😁😊. Just do what suits you. I go for minimum effort, maximum results 🤣🤞
This is how most of science is done
The moment you realize how performative all of the precision engineering of bread is and are free to just make good bread.
What that website you used on the last pic?
Bite directly into it