Dining and Cooking
probably my 10 or 15th try but i think ive done it!
In Sourdough

probably my 10 or 15th try but i think ive done it!


  • 95g of levain: 1/1/1 ratio of starter, strong white flour (13% protein) and water
  • 480g strong white flour (13% protein)
  • 310 grams of water
  • 10g salt

Recipie

  • mixed levain with water until dissolved
  • added salt and flour and mixed until a nice shaggy dough

cover and wait 10-15mins

  • knead the dough (1 min) to incorporate all the ingredients and shape the dough into a ball

cover and wait 30mins

  • lamination process x2 (with 1 hour apart)

bulk ferment at room temp for 6 hours

  • preshape the dough gently

leave on counter for 10 mins

  • flour banton basket with rice flour
  • do a final gentle shape and place into the basket (ensuring there is tension on the surface and not popping bubbles)

leave for 1 to 1.5 hours uncovered at room temp

transfer to fridge for cold ferment for 12-18 hours

  • bake in a dutch oven
    220c for 20 mins covered
    220c for 25-30mins uncovered (or until desired colour is reached)

and VOILA!

by minsthant

13 Comments

  1. AutoModerator

    **Hello minsthant,**

    Thank you for posting. **[Here is the posting prompt](https://imgur.com/a/De6AKiQ)** if you need to read it again. **[RULES LINK](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)** :-). This comment appears on **all posts**.

    **[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.

    # **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
    # [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
    # [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*

  4. thomasyummus

    Congratulations! When my umpteenth loaf finally came out all fluffy and risen I jumped for joy and smacked my head on the extractor fan – what a feeling! Welcome to the sourdough life

  8. lilpeachy_7

    i tried it but for me it came out burnt

    yours is better than mine

    BRAVO!!!!