Dining and Cooking
I stayed up til 3 am baking last night. I quit my job to pursue this full time. In 2 week’s I’ll begin my weekly markets (sometimes 2/week) I love this little life. Cheesy EBTB Sourdough
In Sourdough

I stayed up til 3 am baking last night. I quit my job to pursue this full time. In 2 week’s I’ll begin my weekly markets (sometimes 2/week) I love this little life. Cheesy EBTB Sourdough


Recipe:
500g Flour (3/4 hi gluten, 1/4 00)
300g water
100g starter
Mix together until no more dry flour clumps and rest for 45mins to an hour
Dimple in 10g sea sat and do first set of stretch and folds
Do 2 more coil folds 30 mins apart
Add seasoning and Italian cheese blend from Aldi
Do 2 more coil folds
Bulk on counter until about a 30% rise (I learned from my last post last week)
Shape each 850-900g loaf
Cold retard for 6-8 hours with ice packs.
Bake at 450 lid on 35 mins then lid off 425 for about 20 or internal temp reaches 205F

by CicadaOrnery9015

4 Comments

  1. Successful-Shame5359

    My dream!! I’m currently doing this on the side but hope to make it full time at some point in the future 🥰 so excited for you in selling at the markets!

  2. Flower_Power_62

    Best of luck to you, I hope it goes well for you. Your loaves look delicious!

  3. Rumijaan

    All the best for this new journey! May it be joyful and fulfilling

  4. 7sonofa7son

    These look beautiful! You are going to crush it. What loaf pans are you using? I’m looking to get some that can stack on top of each other nicely, but I find a lot of loaf pans when stacked have a gap.

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