I’ve been making sourdough almost on a weekly basis for over a year now. Had my share of hockey pucks at first. Then stumbled across the sourdough journey on YouTube. Talk about a game changer! The best part was that he inspired me to let the mad scientist in me run free! And by doing so, I have learned so much more about how this rabbit hole pans out than I can imagine how to relate it. I still have “fails” if you want to call them that. But only when I’m in mad scientist mode. But now, I can take one look at my loaf anytime though out and realize what I did wrong. But I always make sure that at least once a month I go back to basics to remind myself that I can still make a pretty damn good loaf of bread. Like this one. And I pretty much owe it all to Tom Cucuzza and his enlightening videos. What’s your sourdough journey been like?
600g bread flour. 420g water 125g starter 12g salt. Combine everything and fermentalyse 30 minutes. Round of slap and folds rest 15 minutes. 2 rounds stretch and folds spaced 30 minutes apart. 3 rounds coil folds spaced 30 minutes BF till around 50% rise temping dough throughout the process preshape and final shape the cold proof 24 hours. Bake in covered DO @ 475 30 minutes uncovered 25 minutes
by Big_Researcher_3027
15 Comments
Wow, that’s a beautiful loaf.
look at those gorgeous bubbles 🤤🤤
I love The Sourdough Journey videos! I just started watching them and I’m looking forward to following Tom’s recommendations for my next loaf. Up to now I have more hockey pucks than good loaves. We’ll see!
Its made you great
Lost a piece of my Tooth someday onto a Delicous Crumb … it ruins me too
He’s great!! A huge dork but that’s what I love about him! I think his “the mystery of bulk fermentation “ was the one that helped me the most. Just remember that your kitchen is unique and every bake you make in it is unique to your kitchen. If you take his advice on how to gauge the bulk fermentation rise , what signs to look for and apply it to your bake you’ll start putting out beautiful loafs too!
Say goodbye to the roof of your mouth 😆😆
That crumb looks amazing. Yes, as I’m realizing there is relatively a lot of give in sourdough once you have the basics down.
I haven’t added seeds/toppings to the surface yet. I lied, I tried ones and the seeds were easy to fall off… Do you just toss seeds in the banniton before shaping, and toss the bread in?
You’re just fermenting. Go with it!
Oh I’ll have to look him up. I get very excited on dough days. The whole process gives my great joy- your post makes me joyful too. I feel sad when someone hasn’t yet figured out how to make it work for them!
That’s absolutely gorgeous!!! Seriously beautiful bread!
I spent 6 months trying to make a starter from “scratch”. After many meltdowns, I purchased one from Captain Sourpants. Spent 3 months feeding it, nurturing it, talking to it, etc.
Put off making an actual loaf due to anxiety.
Obsessively took in as much info as I could via The Sourdough Journey, Keep It Sweet Kitchen, and That Sourdough Gal.
Made first loaf Feb. 1st.
Have yet to have a bad loaf.
Have improved a lot, experiment all the time, and I am having a blast!
My Double Chocolate Loaf and Cheddar & Onion Loaf are my most requested. I am now expected to bring or provide Sourdough for any type of social function which is fine with me. I bake at least 4 times a week!
Sourdough is Love.
Sourdough is Life.
💜🤗
Our son didn’t realize until he moved out on his own how different the bread we have at home is from what you get in the wild. It was pretty amusing, and a touch flattering.
Nice ear!