So as the title says, this was my first ever loaf and I am so proud of her 🥹
My friend gave me some of her sourdough starter (named Toast Malone) which I took home and fed for a few days. I named mine Breadstick Lamar lol. Anyway, I finally made my first loaf and I’m so happy with how it turned out.
Ingredients:
1 cup active starter
2.5 cups water (I initially started with 2 cups but it was too dry so added more water)
4 cups flour
After mixing the dough I let it sit for 30 mins, then did 3 rounds of stretch & folds 30 minutes apart. I let the dough bulk ferment for about 6 hours. I shaped the loaf and then popped it in the fridge for a few hours. I couldn’t wait to bake it so I took it out, scored it and baked it in a Dutch oven for 25 minutes covered at 230 degrees Celsius, and then 20 minutes uncovered at 210. I took the loaf out of the Dutch oven immediately to cool.
The loaf turned out incredible and I’m so excited to make more and fill my freezer with everything sourdough 😂
by theoryoflight_
27 Comments
Okrrr! Looks great! Love seeing all your steps!
this looks amazing!
Looks gorgeous
Nice!
Wow…. Just… Wow!!!
Well done that looks great. I need to get a Dutch oven because I’ve been using a silicone pan for the baking. I’ll be making my 3rd loaf in a few days
Amazing! 😍 And hello to Breadstick Lamar from DoughRilla 😂😂
impressive! my first loaf was barely even edible😂
Nicely done. How was the taste?
Show off! JK
excellent job, nom nom nom
Going off your photos, you can totally use the bowl you used for Bf and keep your heavy DO out of the fridge and free to preheat before baking 🙂
Nailed it. Nice job!
Amazing!!! Loved getting to see every step!!
Pretty much perfection!
Great job.! Keep in mind that the bulk fermentation is temperature dependent, so the 6 hours may be too much in hot weather, or too little in cold. I go by volume by using a clear container with straight sides. Its easier to judge when its +25% larger for the shaping to start. Your crumb look wonderful by the way!
Nailed it!
Im very jealous. My first one this weekend and it didnt get a great rise.
Did you preheat the Dutch oven before baking?
Good! At first pics i thought it was over hydrated
Why do I have a feeling everyone has or knows someone who owns the same burgundy Dutch oven/cast iron?
On another note the loaf looks beautiful
She’s beautiful!!!!! 😍
Amazing!
Thank you for the pictures! It’s lovely! I’m new to sourdough too and have 3/3 failures under my belt. 🥰
Precious!
My one recommendation. The next time you bake. Convert all of your measurements to weights.
Because the temperatures changes, or the flour sat a little longer and compacted, and suddenly four cups of flour this last weekend won’t be four cups of flour in May; and then your loaf might not come out the same.
Weights let you fine-tune things a bit more when you when those times you want to slightly alter the recipe.
rocked it!
Great job