All my loaves have been pretty good so far (beginner’s luck and a mature starter), but this one is definitely a major win. I think this is loaf #6. My brother gifted me some starter form a cooking class he took while in the Philippines, supposedly 150 years old. I followed Muscle Momma Sourdough’s beginner soughdough video and spent a bit more time on improving my shaping technique.
Fed starter at 11 PM Friday 1:1:1 ratio
7:10-7:30 AM Saturday
mixed dough
100g starter
350g water
500g flour (220g bf and 280g ap)
11g salt
8:00 – s&f 1
8:25 – s&f 2
8:50 – s&f 3
9:25 – s&f 4
9:30 left to bulk ferment; dough temp around 73 degrees
5:15 PM shaped dough (2x) put in banneton in fridge over night
9:15 AM next day; preheat oven to 500 with Dutch oven inside
9:50 AM – take dough out of fridge, flip onto parchment paper, score, and bake
Decrease heat to 450 degrees and bake 30 minutes covered
Decrease heat to 400 and bake 15 minutes uncovered
Cooled for 3 hours
by annaclymer
3 Comments
Wow! Great job. That is some great sandwich bread. Do you have any tips for slicing? I STRUGGLE to cut through the bottom crust.
That kitties is just waiting to pounce on that sandwich. It looks delicious!!!
Your write up just helped me find my mistake I believe. I usually pre hear the oven with the Dutch oven inside and as soon as the oven hits the target temp I put the bread in. You’re write up leads me to believe that you leave it in there for a while so that the Dutch oven also gets really hot then put the bread in.