Dining and Cooking
2nd loaf!
In Sourdough

2nd loaf!


My 2nd loaf with my 3 week old starter (daily feeds being kept on the side, spent 1 week in the fridge)

I feel really happy with it, it tastes great and the texture is really nice. I just wanted to see how I’m doing and where there is room for improvement?

I’m using a casserole style dish to bake, which is more flat than a typical Dutch oven. I also don’t have a great scoring knife right now, so that’s on my to buy list!

Recipe
60g starter
320g water
500g bread flour
7g salt

Let sit for 1hr. 8x stretch and folds every 45-60mins x 4. Bulk ferment for 3 hours. Laminate, leave to sit for 30 mins. Laminate again and final shape. Overnight cold proof in the fridge. Bake for 25 mins covered at 220c, 20 mins uncovered.

by Intrepid-Zone9024

2 Comments

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