Dining and Cooking
Clear bowls are so satisfying
In Sourdough

Clear bowls are so satisfying


You don’t have to wonder how the fermentation is going.

by Megipe

4 Comments

  1. AutoModerator

    **Hello Megipe,**

    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.*

  2. Megipe

    Recipe:500 gms flour: 250 malted artisanal bread flour, 50 gms rye, 50 gms high gluten flour, 150 bread flour. 12 gms salt. 135 gms starter. 350 gms water.
    Mix 1/2 water into flour mix. Set for 1 hour, usually do just 1/2 hour, just was busy. Mix starter and remaining water. After hour, mixed in starter, sprinkled salt on top, but didn’t mix in, this allows the grainy salt to melt and then I mix it all together after a half hour. Start stretch and twists every half hour. Takes 4-5 for proper dough. Wash bowl, reshape dough and place in bowl, in bag. Bulk ferment according to chart. Carefully shape and place in banneton and bag, cold ferment. Bake at 450 for 40 min covered, 15 min at 400 until internal temp 207 and crust is appropriately brown.