GUYS IM GONNA CRY THIS ACTUALLY TASTES SO GOOD OMG
I tried making sourdough twice last year and they resulted in an under fermented and over fermented mess each time. I gave up for a few months and was determined to try again this year and I’m so happy with how this turned out!!! I might be biased but this lowkey is the best sourdough I’ve had 😌 Okay anyways, please give me feedback because I wanna get better
by Leather-Date5933
20 Comments
https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
used this recipe with a 12 hour proof at room temp (it’s pretty cold in my apt) & 24 hours cold ferment
Looks beautiful!
My feedback is to take notes because that bread looks damn good and I know what you’re going to feel like chasing it 🤣.
If nothing else, keep track of how much rise you allow for in bulk fermentation.
Looks great though. Nicely fermented. Well done.
Nice job!
That crust!!
I have a question how did you score it? Did you just put a a c or a cross?
Great job
Now you get to join the SDBA – The Sourdough Bakers Anonymous – this is the official channel for those addicted to making sourdough bread and all things included!
I LOVE IT GOOD JOB
looks great
I don’t understand all the people who are “frustrated” in the way their bread looks. If it’s not a total abomination and it tastes good who cares. Enjoy!
Omg I just started baking my first loaves after my starter got active, and my boule today looks JUST like yours. Yay us! I finally got some luck after cold proofing for much longer than I would have thought.
I wish my third attempt looked that great! You’re a SD rockstar!
Don’t be so hard on yourself because it really looks great. I went through the same thing at least a half a dozen times. The last one I did was the best one so far. You can also try doing the bulk fermentation at room temperature. I planned it so that I could do that and be awake for that part and I was able to watch it rise and to know how much. It was a very successful bread. Don’t give up you did a good job..
Wow I’ve made 2 that were no good and your post is giving me hope!
https://preview.redd.it/jnfyx1tpgqkg1.jpeg?width=4284&format=pjpg&auto=webp&s=08f1974f40fa50440614d6758f7e9ddda8854235
Nice this was my loaf this week it’s my second round. There is something so satisfying about it.
Looks tasty. Congratulations 🎉
Its a pretty bread
That’s a sensational looking loaf of bread. I hope you have some good salted butter and got to town on it!!
For your third loaf… or hundredth loaf, this looks amazing! If you want any feedback I’d give it on the scoring.
First off, if you’re not using a razor blade, ideally with a lame, get one. Also, I’d say get a dutch oven but you don’t get it this good in a home kitchen without one so I’m thinking you’re good there.
Second, when you score it, don’t score it evenly. You want to go about a third of the way from the top or more, hold the blade at about 45 degrees in relation to the angle of the “skin” of the dough (imagine the blade is nearly parallel to the table or counter) and give a deep cut at least a half an inch deep, though I even go an inch. You’re basically making a “smile” that goes from one side of the loaf to the other. I’d check out some tutorials because I’m not sure my description is clear.
Third is a bit of a hack I use and while not necessary, it makes it way easier. Even if you aren’t planning on doing a cold ferment, when its risen to the point you’re happy with, stick it in the fridge for about an hour or two. It is MUCH easier to score it while its cold.
…but this is all just icing on an already amazing… er, cake… 😀