I’m pretty new to making sourdough, almost 2 months in
now, and I’m literally still in disbelief how well this loaf turned out (to me🙈)?!?!! Long story short my sleep schedule is currently a disaster. I started this loaf last night at 3am lmfaoo, mixed it all together and right after just kneaded it pretty gently before folding it over once and shaping it into a little ball.
I originally intended on waking up in 30 minutes to do the stretch and folds and welp… I forgot to set the alarm and slept the whole night through 🫠 i overslept like CRAZY so it was on the counter bulk fermenting for like 11 hours 😭 The texture seemed fine though so I baked it anyways. I also decided to put some brown sugar and cinnamon in the loaf along with an egg wash on the outside because I’ve heard a common issue with this inclusion is the sugar leaking out😲 and I heard apparently egg washes help soo I did that and this is actually my best and favourite loaf yet!!! Waited one hour before cutting and boom!!!!
**RECIPE**
1:1:1 starter feeding ratio
125g of starter
325g of water
500g flour
10g of salt
2/3cup brown sugar
About 2tbsp cinnamon
by mybluntside
7 Comments
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The crust lowkey burnt im assuming because of the egg wash but im still so surprised and happy with how it turned out… i also wish i applied the brown sugar cinnamon better so it could be more even across the loaf but this is my first inclusion so🙉lots of time to improve!
I recently realised too that it doesn’t need that much effort. I had a very similar experience of just mixing it and straight to the fridge because it was too late, not a single stretch and fold, and the next day it turned out to be the best loaf I ever baked. I will continue my zero effort method from now on 😀
Bread will bread! And this is why we need not be hyper dogmatic about technique. There’s no one method or way. Bread is ancient and the greatest and your accidental experiment is yet more proof. Pun totally intended. Now get out that butter and have at it!
autolyse is an amazing process
I’ve seen many people not do the stretch and fold and have the bread turn out great. The stretching builds up the gluten strength so the loaf holds together and stands up better but if you create surface tension when final shaping it, you can still get it to hold together pretty good.
Practice makes a good loaf.
Enjoy your loaf. 😊
Next time take a nap before making your next loaf. 😊
ENJOY. ENJOY. ENJOY👏🏽