150g active starter
350g warm filtered water
500g King Arthur bread flour
10g salt
Fed my starter ~8 hours before using it, as my house is pretty cold. It was over doubled in size when I used it.
Mixed together with a bread whisk and let sit for an hour before doing 4 sets of stretch and folds, 30 minutes apart. Let my dough bulk ferment for 14 hours from when my starter went in, my dough was 68° when I was done with the stretch and folds.
Laminated, shaped, and let cold proof for 8 hours.
Scored and then baked in a Dutch oven at 450° for 30 minutes with the lid on, 20 minutes with the lid off. Let it rest for 2 hours before cutting.
I feel like it went really well for my first attempt. Any advice?
by MoxieGoatMom
15 Comments
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Gorgeous loaf!
Gorgeous!
This is quite an impressive first loaf!
Sourdough crowns for life! No kings dough.
A+👏👏👏
10/10 no notes!
Horrible! Ha, looks amazing
Followed the rules
Wow! Looks delicious!
You hit bulls eye in the first attempt. What you have to do from now onwards is to consistently replicate this. Unbelievable job!
Great crumb
Wish mine looked like that lol
That’s your first loaf? RUDE.
Looks amazing !!!!
That’s a beauty! Nice work.