I’ve been making sourdough on and off for the past year and wanted to share some progress so far.
Original recipe from Alexandracooks
500g bread flour
350-375g water
100g starter
12g salt
Mix ingredients, 4 sets stretch and folds 30 mins apart, BF until double in size, shape.
I’ve learned to really push my BF and after many, many overproofed loaves, I think I finally have a decent understanding of what a properly fermented dough is supposed to look like.
I still am aiming for a more symmetry, higher height and the spiral crumb that I see in some but overall happy with how much I’ve improved. Critiques welcome 🙂
by dnguyen206
10 Comments
You’ve made fantastic improvement!! Amazing job:)
Awesome. Even your first one looked good!
Amazing loaf! Looks yummy! 😋
Looks perfect!
Yes!!
Got any other tips? It looks like you bake it longer as well.
This is a fantastic loaf! Keep on baking and sharing your results. You have figured out how to bake great bread!
Honestly that is exactly the type if crumb i am shooting for! Again, great job!
Do you know how long you fermented and at what dough temp?
That crumb glow-up is real. You can see how much more confident your shaping’s gotten.