What I’ve learned so far…

• Gluten development is so important for a good rise. Instead of a “shaggy dough” I mix until smooth and stretchy. You can use a mixer, or do it by hand (Rebaud method).

• Use the same hydration percentage for your starter as you use for your dough. I use 66% hydration. I don’t know the exact science behind it bit my loaves are coming out better since I started doing this.

• Ignore timing in recipes. Learn how to read your dough instead.

• The Aliquot method works. I use the chart on https://thesourdoughjourney.com/the-ultimate-sourdough-bulk-fermentation-guide/. Pay more attention to the % rise than to the time indications.

• Whole wheat flour gives you a tighter crumb, and that’s okay.

• A happy starter = good and fast fermentation. Use it regularly or revive it with a couple of feedings after it’s been in the fridge for a long time.

• Even bread that doesn’t turn out perfect visually can still taste great.

• Enjoy the process. It can be frustrating at times, but every mistake you make is a portal towards improvement. Make an adjustment and try again; the more rewarding it is when you get it right.

Recipe for loaf shown:

Ingredients:

• 391g type 0 organic Italian bread flour (12% protein)
• 9g gluten powder
• 100g starter (66% hydration, 50% rye flour)
• 264g water
• 25g butter
• 20g sugar
• 6g salt

Method:

• mix starter, water and flour and work the dough until smooth and stretchy (medium window pane).

• fermentolyse 45 min

• mix in butter, sugar and salt. Do some more Rebaud-method gliten development

• 4 stretch & folds, 30 min apart

• bulk ferment until jiggly, bubbles on top and pulling apart from the bowl easily.

• preshape

• 20 min nap on the counter

• final shape

• cold proof +- 4 hours

• preheat Dutch oven at 245C for at least 45 min

• bake 7 min at 245C covered, 2 ice cubes

• remove from the oven and score.

• back in the oven, covered with 2 new ice cubes for 20 more minutes.

• lower temperature to 210C, remove lid and bake until golden (for me this took 17min).