Clever carrot sourdough loaf recipe (but swapped out 30g bread flour for 30g wholewheat br flour). I struggle with stickiness with ww, so didn't increase water. 70g starter 1:1, 230g lukewarm water, 9g salt, 12g sugar, 50g spreadable butter.
Peaked starter at 11am, mixed all and kneaded for 8 mins by hand at 11:30. Left on counter until 7am the next morning and when I tipped it out it had doubled and had these GORGEOUS bubbles on the inside. Shaped and proved for another 2 hours, baked at half 10 at 220°c.
Still finding it a little dense, it wouldn't rise much more after the shaping which i, was disappointed about, as the overnight proof in the fridge was obviously too cold I was hoping it would rise a little more (through proofing and baking).
Finally, honorary mention of my little dog who passed away at the ripe old age of 14 on Monday. She also loved bread x
by Superb_Application83
7 Comments
**Hello Superb_Application83,**
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.*
You’re close! I used her recipe for a while and had similar results so I changed it up. Here’s mine:
500 g bread flour 320 g water 10 g salt 125 g starter 50 g butter, melted 40 g honey
Mix water and starter until combined. Add other in other ingredients to stand mixer. Mix for 5-7 minutes or until dough is tacky is smooth and slightly tacky. BF at 69F for 12 hours
Cold proof in banneton for 12 hours
Bake in loaf pan straight from fridge. Bake at 450F for 35 minutes: 20 minutes lid on, 15 minutes lid off
(Note: it’s slightly gummy at the bottom because I cut it too early lol)
https://preview.redd.it/t8rsev6v19yf1.jpeg?width=3024&format=pjpg&auto=webp&s=f749ae9cbadda763e944482beed0e5b8d1561ea4
https://preview.redd.it/pkq83wg029yf1.jpeg?width=3024&format=pjpg&auto=webp&s=639fbc1686c955435bdc08e888954f0142b7e48e
Looks like my loaves! This is Camaldoli strain that I let rise for an hour on the counter then overnight in the fridge. So so yumm
Forgot to add – strong bread flour total 500g (470g white and 30g whole wheat) 🤦♀️
RIP sweet soul 😭❤️
So sorry for your loss. 💔 I’m sure you will miss your little bread taster. I have yet to try CC’s recipe, but I find that I need a softer crust because of health challenges in chewing, but I don’t want to give up making sourdough bread. Do you put a second baking pan on top of the one that contains the dough?
Looks really good, OP. I also cut into it too soon because I just can’t wait any longer for a fresh, warm bite lol
Also, sending love on behalf of your angel boy 🙏🏼