Hello!
I've been lurking around on this sub and reading so many posts every single day. It's been hard to be patient through the beginning stages of my sourdough starter so I basically read stuff online until I went crazy.
Took me about a month ish to have a sourdough starter that I felt confident in and doubled in size consistently. I followed this tutorial for my starter: https://youtu.be/hx86fKeMYJI?si=vzJRLIasUaFWpV88
I used a recipe from someone in this sub actually! I added a screenshot of their recipe to this post but it's a 70% hydration loaf. I used King Arthur bread flour and just good old tap water and Kirkland signature sea salt.
I used my starter right after it had peaked and it was slightly going down, I don't know if that's right I just thought oh it should be hungry to fully consume the flour and water I'm about to give it.
I left my dough to bench proof overnight because I started the proofing at 11:00 PM, it was chaos. I did stretch and folds and coil stretches but I did them every 20 minutes because I wanted to go to sleep. I think I over proofed my dough, I accidentally over slept and my overall proofing time was 8 hours and 30 minutes. When I went to check on the dough it was bubbly and a tiny bit sticky and it was a little hard to remove from my glass bowl.
I shaped it and then put it in the little wicker basket thing. I left it in the fridge for about 4 hours. The directions say to leave it overnight but I had to bake it then because I was about to leave my apartment for the weekend.
I scored it and I tried to do little leafs but failed miserably, it's so much harder than it looks!
I left in the oven for the 40 minutes with the lid on and then 10 minutes with the lid off.
I am a little guilty of something though, I only let it cool for like 30 minutes because I wanted to try it so bad.
The taste is great! I love the texture and to me it's perfect and better than anything I could buy at the store.
But I do want to get better and I also want to know, does it look over proofed to you?
Let me know!
by Ok-Initiative-6386
23 Comments
This looks gorgeous!
Oh and I forgot to say, his name is Breadward Cullen!
Looks beautiful!!
What a lovely loaf! 🍞
Everything about this post coulda been my sourdough journey except this very beautiful loaf looks so much nicer than anything I’ve made yet!! It looks so perfect!!!
Nice spread and my favorite kombucha drink
There’s nothing about this post I don’t love. Pictures, specifics, feelings, tension, potential disappointment! Y’all ! Y’all! It has everything. The loaf looks fantastic. And with the backstory I imagine it tastes as it should – like success. Well done. Good job. Keep baking. I really like this sub. Go forth and be merry ✨️
Looks great!!
Beautiful loaf well done !! I’d have a fat slice of that with butter and honey and be very happy 😝
What temp is your kitchen??
Nicely done… I made a loaf 50 years ago and I can’t quit… it’s addictive. No bread rehab has worked on me…😖
https://preview.redd.it/n5plj6gj0rkg1.jpeg?width=4032&format=pjpg&auto=webp&s=a27df37c80cd03136d35444c35d780791415ee83
It’s so pretty! I actually poof overnight all the time because I’m lazy and it’s easy to do it that way. If it’s cold enough it’s actually better in the winter to poof longer anyways
Omg! Sounds like my journey. Sleepless nights, taking my dough to bed with me because my timing was off and I keep it very cool in the bedroom and wanted to slow the bf down, getting up in the middle of the night to do bench rest and shaping. It’s insanity, but I’m hooked.
This is a beautiful loaf!
That’s a gorgeous loaf! Much better than my first few.
One thing you might want to do is use bottled water. The chlorine they put in tap water to kill bacteria in the pipes is not good for the critters in your dough. I found I get much better dough performance using bottled/non-chlorinated water.
Literally the loaf I aim for yet only achieved on accident. Beautiful loaf!
It does look a bit over, but I’ll bet it makes a damn good piece of butter-dripping-onto-your-fingers toast.
Beautiful loaf!
Bread has been made for thousands of years, you don’t need to be as precise if you can’t find the capacity to do it, you’ll still get good bread. However, aspiring to the perfect loaf is a great goal, and continue to do so if that’s yours.
I have no advice as I am very loose with my process and its different every time.
Looks pretty darned good to me!
I’ve made so many loaves and I’m pleased with what I’m getting but seeing your loaf I clearly could work on mine. Awesome job!
Your crumb is absolutely gorgeous, I can nearly feel how airy and soft it is through my screen. Very nice work.
Nice work 👍
Perfect!!!! Always love my sourdough when it comes out with big holes. I then know it’s going to be good!! I need a good recipe for baking in altitude. Still searching