How does this look to you? How can I improve?
100 g starter
500 g bread flour
350 g water
Rest 1 hour covered
3 rounds of stretch and folds 30 min apart each
Rest covered for 6 hours
Cold proof overnight
Bake @450 for 30 min closed lid + 20 min open lid
by moulin29
10 Comments
Looks yummy! I’ve only worked with white bread flour. This looks like wheat. That is in my future. Great job!
I’d maybe experiment with using a little more water in the recipe if you’re going to continue to use whole wheat flour. And maybe spray the top with water before putting it in the oven. It’ll help some with the rogue splitting. But otherwise I’d say you got it. Good job!
Try an autolyse! You just mix the flour and water into a shaggy dough and let that sit 30 minutes minimum or even up to overnight. I do 30 mins to 2 hours. It hydrates the flour and gives such a lovely chew to the bread!
Here is the video for the recipe I use!
Happy Baking
https://youtu.be/XIyMvbaxR6c?si=kFUzL1uC51P0v_ys
What kind of bread flour are you using? Mine look very similar and I use whole wheat and stone milled red wheat bread flour.
I think maybe scoring deeper might help with the random tears. But overall looks great!
I think it looks great! I also use a whole wheat/rye starter. The suggestion for more water 10g at a time was a good one.
Did you add salt? You need salt. Atleast 1% of the weight of flour but up to 2%
There’s nothing like baking bread in a Dutch oven. Looks delish!
Nice. My friend who had tried a loaf yesterday told me today that she was giving up the sourdough game after her debacle.
She’s so beautiful!! Enjoy
looks really good…and tasty!