Starter fed with all-purpose flour and water for about a week and a half. 1:1 flour/water. I discarded it a couple times to the point where I was only working with a tablespoon or so of the starter and then adding 1:1 flour/water again. The tail end of the heatwave here in the UK helped I think bc it grew CRAZY fast lol
Recipe used: https://www.pantrymama.com/same-day-sourdough-bread/ although I only used 100g starter and adjusted the rest accordingly. I fed the starter last night and started the process at around 5pm today to finish at about midnight (an hour and a half ago)
Didn't cold prove nor put in the freezer and I don't have a Dutch oven so open baked at 250 Celsius for 25 min on an oven tray with a different tray of water underneath for steam then 220ish (my oven dial is not very precise) without the water for about 15 more.
Also don't have a lamé which is why the scoring is a mess 😭
Altogether it tastes good and is chewy without being a jaw workout so I'm happy! Would love some feedback on both shaping and the little bits of unmixed flour you see inside though. I've never baked regular bread before either so this was really a bit of a gamble but I did my best!
by hypnoticvessels
8 Comments
Looks yummy! You did awesome 😋
Looks great. Congratulations!
Edibility is the ONLY thing that matters to me. Reddit know-it-alls don’t matter at all.
That said, great work, looks delish!
Congratulations!! Enjoy it!!
Good color on the crust and nice shape. I bet it’ll toast up crunchy in the morning. Well done.
That looks so good! Especially for the FIRST wow! 🤯 good job!!! 👏🏼
Well done!! Excellent work getting that starter really ready before taking on the first loaf!!
Now go look at Pantry Mama’s chocolate sourdough. The teens and kidlets in my family love that one 😀
Unmixed flour: one of my flours has to be added to the bowl through a sieve. i just prop the sieve on the bowl, tare the scale, measure up the flour then lift the sieve and shake gently to get the flour through it. Also I initially mix with a silicone spatula until I can’t and then I mix with my hands. It is easier to find clumps or dry bits of flour in the bowl with your hands because you do feel them.
And If I am woking with the flour that clumps more easily I also run my dampened free hand up and down the dough during stretches and pinch the spots I find little clumps.
Lame: When I am somewhere without it I use kitchen shears and do many 3” long chops into the top. I call it porcupine hair.
If you can get hold of stainless steel double edged razor blades there are tutorials on YouTube for using an inexpensive chopstick and elastic band to create a DIY Lame.
Shaping: Maurizio Leo has good shaping videos on YouTube for boules and batards and walks you through 2 ways to do them, one way for taut dough and another for slack dough.
There is also the Caddy Clasp method which seems to work well. I just looked at a few videos after someone here mentioned it. It is a quicker and simpler shaping method.
Looks great 👍🏻 slightly under-proofed . Could have gone for longer fermentation