So proud of how this load turned out. My ideal crumb!
Recipe:
-1000g unbleached all purpose flour
-700g lukewarm water
-120g starter at its peak
-33g salt
Mix water and flour and autolyse for 1 hour while starter finishes rising. Add salt and starter and knead for about 5 minutes.
Bulk ferment for 6-7 in a relatively cold kitchen, performing stretch-and-folds every half hour for the first 2-3 hours of fermentation. Once it is nearly (but not totally) doubled, preshape, let rest for 15 minutes, then shape and stick in the fridge for a 14-48 hour cold ferment (this one was 48 hours). Bake at 500°F in a preheated Dutch oven with the lid on for 20 minutes. Take the lid off, reduce the heat to 475°F, and bake another 20 minutes. Let cool entirely before slicing.
How do y'all think I did?
by trying_my_besttt
22 Comments
I forgot to mention with this recipe, I divide it into two loaves at the pre-shaping stage. I get two loaves out of this recipe. I baked one after 24 hours of cold fermentation and this one was in the fridge for 48 hours.
if thats not perfect i dont know what is
“Is it perfect?”
Yup. Sure is.
Great job! Keep it up
How do you do the spirals?
Really beautiful indeed!
Gorgeous!
Yes!
next time, when you are letting your sourdough rest, put it close to your opened window overnight. something magical will happen!!!
Looks great. You use less starter, fold while proofing and cold-fermented it for TWO days. I have to try that, too.. I usually add 235g of the starter, fold after first proofing and cold-ferment for 10-12 hours.
She’s a beaut, Clark
Deja vu, this looks almost exactly like a loaf I made a few years ago!
https://preview.redd.it/l8cxhtk0sweg1.jpeg?width=827&format=pjpg&auto=webp&s=153efd3c7424a9f2b25ec8492328eafdd983fde2
Perfect doesn’t exist
It looks perfect to me
Crumb looks perfect!
That looks fantastic and definitely a step towards sourdough greatness, keep experimenting and you’ll only get better.
Yes!
Nice
Not perfect, crumb could be better but I still say it’s a 9/10!
She’s too perfect!! Well done!
That seems like a small amount of starter. I use 110 g in my starter that uses 500 g of flour.
Omg that crumb, I need a slice of this right now (I just had two slices of my own sourdough…)
Looks great!😊
Usually the flour to salt ratio is 2%. What made you decide on 3.3%?