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About 7 months of making sourdough now.
In Sourdough

About 7 months of making sourdough now.


My first loaf was a surprise success. I've had a few that came out ok, but I wouldn't be giving them to anyone..

Lately, I've been changing my recipe volumes to make smaller loaves, about 70% of the 125/500/350 recipe.

125g starter, 500g KA bread flour, 350g local spring water, 15g kosher sea salt.

Combine and 4 sets of stretch and fold.
Bulk ferment ~8 hours
Cold retard ~18 hours
500F preheated Dutch ovens
Score, bake 500f covered 20min, 450f uncovered 20min
Remove to marble counter top, rest overnight.

by Emilio_Molestevez

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