First time getting consistent holes. Sponsored by Kirkland 🙃
AP Sourdough
- AP flour — 500 g
- Water — 350 g total
- Autolyse: 315 g
- Mix-in: 35 g
- Active sourdough starter (100% hydration) — 100 g
- Salt — 11 g
Method
- Autolyse Mix flour + 315 g water. Rest 30–45 min.
- Mix Add starter + salt + 35 g water. Mix until smooth.
- Bulk Fermentation — ~10 h @ 24°C
- Coil folds first 90 min (3–4 folds)
- End bulk when dough ~slightly risen, slightly buoyant
- Pre-shape Gentle round, rest 20 min.
- Final Shape Build surface tension. Place seam-up in rice-floured banneton.
- Cold Proof — 6 h in fridge
Bake — Dutch oven
- Preheat 6-qt Dutch oven 45 min @ 480°F
- Bake straight from fridge:
- 20 min covered @ 480°F
- 20–22 min uncovered @ 455–460°F
- Cool 90 min minimum
Notes on this bake
- Bulk was longer than usual (10 h) → starter wasn’t fully ready
- Cold proof shorter than usual (6 h) → helped prevent collapse
by Sea_Jackfruit_4582
10 Comments
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That’s a funny title, “I can now die.”
I wanna nail at least one great loaf before I kick the bucket and go 6 feet under.
What, before you have tasted it……..
Hey, that looks amazing! Your rise is beautiful and your ears are perfect. What a lovely crumb too! Lovely work.
Don’t die,
Mods
Looks gorgeous!
Gorgeous!!!
All of my baking is sponsored by Kirkland – $1.50 hotdog until I die
No you can’t. You have to bake for society.
I’m going to try this method tomorrow, thank you. If you don’t mind me asking, what is your ratio on your starter?
We’ll put this crumb on your tombstone.
Absolutely incredible – the ears! The crumb! Saving this post for inspiration