These are the best sourdough loaves I’ve ever made. The recipe was – 180 g starter, 825 g water, 1040 g KA organic bread flour, 23 g salt. I mixed it in the afternoon, left it out for a couple of hours and then in the fridge overnight. Took it out of the fridge late in the morning and let it finish rising on the counter. It rose by about 80 %. Then shaped, fridge again and baked them around 6 pm, or 24 hours after starting the process. It was a simple process, given how complicated some recipes are, but I’m thrilled with the result.
by Notyourmom72
3 Comments
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Incredible!
You should be proud. They look amazing!