This gotta be the best loaf I’ve made hehe
113g starter
340g water
567g bread flour
15g salt
Mixed my starter with water and salt then added in flour. I do 4 sets or stretches and folds every 30 minutes for 2 hours then I let it bulk ferment on the counter overnight (12 hours). Then I shaped and placed in a pre heated Dutch oven (450°f for 15 minutes then turned down to 325°f) with the lid on for 20 minutes then lid off for 25 minutes until the inside temp was 206.6°f. Then I let it cool for 7 minutes before cutting.
Inside was the lightest and fluffiest it’s ever been. It has way more bubbles than my previous loaves and im actually super happy. The last few have been pretty dense so this is a major improvement for me and my loaves. Also ignore me burning my hand three times LMAO
by _Snowster_
31 Comments
Looks delicious
Man I don’t think I’ve seen a more airy, spongy sourdough than this on this sub.
What is the temp of your house for that longer bulk ferment?
Such a tall loaf! Looks yum
You are squeezing all the juice out!
It looks great. An amazing tip I just learned, if you screw up the baking paper before you make on it (then flatten it back out) you’ll never get those paper marks on the bottom where the dough has cooked around the bigger creases in the paper!
And that little piece of parchment paper for extra insoluble fiber! Jk looks amazing
Yummm. I also want to know what temp you keep your house at for the overnight bulk on the counter!
Ouuu fluffy and squishy! Looks fantastic!!
Immediately saved this recipe, that is a mouthwatering loaf of sourdough!
And your rocking some sleep token
Cathulu would approve
60% hydration interesting !
GORGEOUS!!! Great job 🙂 Truly an inspiration!
Yeahhh, such a big boi!!! Keep baking 😀
SO PRETTY AND YUMMY LOOKING!!!
So SPONGY!!!!!
Perfection 👌🏻
You go straight from bulk fermentation to shaping and putting in the oven? No second rise? Doesn’t it deflate when you shape it?
Thats awesome !! Good job!!
Beautiful!
Perfect
Looks gorgeous!
Next step is to master sharpening your knife lmao
Jk looks amazing
squishyyyy 😏
This inspires me to try making sourdough again 🤩
I personally prefer bigger bubbles and more texture / less spongy and thicker crust
But it’s splendid!
It’s a nice looking loaf but I bet I like it harder, crispier and a little more open. But that’s just me. This is too generic for my taste. But most people I bet will consider it pretty damn perfect
I love how you ask for precisely 567g of flour 😆
Reminds me of my grandma when I would reheat her tea and she would say 1 minute and 27 seconds, not 1 and a half minutes, but 1 minute and 27 seconds precisely. 😆
Yup. No doubt. Mouth is waterin’.
The first thing I noticed was the Sleep Token t-shirt! But your bread looks amazing too, from a fellow Sleep Token fan
Sick T-shirt