Recipe: 60g starter, 120g water, 187g flour, 3.5g salt. I took Milkandpops beginner sourdough recipe and halved all measurements.
I mix starter and water, then mix in flour and salt. Let rest for 30 minutes. Do first stretch and fold, rest for 30 minutes. Do this for 3 sets of stretch and folds. I let BF for 5 hours at 86°F to about 65% rise. Shaped, then in the fridge to cold proof for 15 hours. Bake at 450° for 25 minutes with lid, 15 mins without lid.
As you can see, there’s definitely tunneling so I should have BF longer. I also could have baked longer/at a higher temp but got a bit impatient. This is a mini bread-bowl sized loaf so I was experimenting a bit with temp, resulting in it being a bit doughy/under cooked. Overall though, not so bad for a 3 month break and a young 14 day old starter!
by No_Light_6944
1 Comment
That looks great! Good method too. I love the roundness of it & good crumb. ! I bet it taste great. Well made!!!
Having patience is hard, I’ve learned that there is a balance on waiting too long = over proofed bread. Waiting too little = a dense loaf.
Here’s my recipe, courtesy of Food Network sourdough boule recipe and the bread code guy on YouTube. Plus my own tweaks with practice over two years now.
One day before I start making the bread I feed my starter with 113g of each – water, starter & flour.
Ingredients:
602g bread flour
1 1/2c water
Mix together first with my bread whisk, then with my hands until a shaggy dough forms. Then let that sit for 45 minutes
Next add to the flour & water mixture:
1 Tbsp. salt
3 Tbsp. water
227g starter
Mix with bread whisk and then hands.
Let that sit for 45. I use the proof setting on the oven in the winter and when it’s dry outside.
Then stretch and fold 6 times every 30 min for 2 1/2- 3 1/2 hrs.
Once it’s doubled then pull out of the bowl. Place it on a floured mat and stretch and fold once more.
Flour a rattan bowl using AP and semolina flour Place the bread in and let it sit in the oven or in covered with a towel for 30-45 min.
Place in fridge overnight for between 15 – 24 hrs.
The next day I prep the oven by placing a Dutch oven in the oven.
Turn oven on at 450°
Once up to temp, pull the bread out of the fridge.
Using a lame and place 1-2 nice long cuts on it. I’ve done down the middle like an X or curved down one or both sides of the loaf.
Place it in the oven for 19 min with lid on, remove lid and bake for 19 more minutes. Remove and let cool on wire rack for a few hours. Enjoy!