Trust your gut (instinct)

(This post is showing one loaf, the other was already eaten so couldn't get photos…)

I got back into baking about 3 months ago. Took a several years (5+ years) hiatus due to poor mental health and difficult living situations. It took a lot to get back into. Many loaves below my expectations… Not bad loaves, but way lower quality than I previously had. Played around with several flour brands. Many different techniques. Many hydrations… Etc etc.

What you see here is the outcome of just feeling what is right. Trusting your gut. Though this loaf is just under proofed, I felt my way through the process rather than get caught up in the minute details. I've been channeling vibes from Trevor J. Wilson and The Early Rise Baker on Instagram. Laid back. Chill.

Sourdough was becoming stressful for me… So I dialled it back.

Anyways. The formula and process here:

1000g very strong white flour (Marriages 100% Canadian wheat)
200g levain (100% hydration. 50/50 white/wholemeal)
700g H2O
20g Salt

Pre mix/autolyse (w/levain) – about 1hr
6 stretch and folds about 30 minutes between
Maybe a couple more hours bulk… Can't remember exactly.
Pre shape for about 30 minutes
Shaped and then into then into the fridge.

Thing about this batch is that I took it out of the fridge intermittently and "re-stitched" them and let them sit on the bench for an hour at a time… Then I forgot they were in the fridge for a few days as we went away on a short holiday.

This batch was pretty neglected… But yielded decent results. Flavour was excellent. And made excellent toasties… Wife said it was the best toastie she's ever had.

Probably one of the most fun batches I've made in a while and that's because I consciously removed an unnecessary ingredient: stress.

For those of you who are just beginning or getting back into it and feeling down, discouraged, or stresses… Take a step back and remember why you're making sourdough. Have fun. And happiest of baking 😊