90g starter
375g water
500g KA organic bread flour
12g salt
We mix starter and water first then add in flour and salt. i let it sit for an hour before stretch and folds. Each stretch and fold i do an hour apart! This loaf bulk fermented for 5 hours before I shaped and put into the fridge. Honestly the loaf was ready at 4 hours but I pushed it a bit. This loaf sat in our fridge for 2 days 😭 i baked in a Dutch oven at 450° 12 min lid on! then did expansion score, continued to bake lid on for 25 more min. Remove lid and baked for about 15min at 425
The loaf has a perfect crust and is so soft inside! I think i finally nailed my bulk fermentation! this one is a little over fermented but Im liking this texture and taste way better than underfermenting! My 5 year old son did this all almost 100% by himself so maybe hes the real sourdough pro here🤣
by SummerHoney_HN3003
8 Comments
Quick note* I watched him scale everything but for some reason this loaf is pretty salty😭 thats my only critique for him at this moment 🤣
He did a good job! He should be proud of himself
Looks great!
I have had to weigh my salt separately before adding it because my scale sometimes, for whatever reason, doesn’t register that there is salt being poured onto it. Hope this helps.
I always use a small cup and weigh salt separately, your son did a fabulous job, baker for life! Get him a paper toque ,
looks great ! normal kitchen scales do have a margin of error or +-5gr, so for things like bread it is indeed better to weigh separately – another way is to put your whole salt container on the scale and remove from it and see the change in total weight
Wtf I make my dad loafs all the time and he doesn’t post them anywhere
And you made him. You made that loaf.