okay so i kind of mixed therapy by sourdough basic loaf and honey bee homestead one day 8 hour sourdough
- 125 grams of active sourdough starter
- 325 grams of room temperature filtered water
- 500 grams of bread flour
- 10 grams of salt
mixed and then did a one hour rest, followed by 4 stretch and folds every 30 minutes for 2 hours. then a 2 hour rest, bulk fermented for 4 hours, baked at 500 for 35 minutes with lid and then at 425 with no lid. i think the bottom got slightly over cooked? it’s more brown then the others but i’m thinking that’s due to cooking for 35 minutes?
by taymahdlo
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first loaf! feedback or critique is welcome!! thank you 🙂