First time making sourdough. However I’m very familiar with yeast health and temperature due to home brewing beer and homemade pizzas for last few years. 450g flour, 300g water, 100g starter at peak level, 10g salt. Mixed to 73* 3 stretch and folds, 5 hour bulk ferment at 72* kitchen temp, preshaped 1 hour rest, final shape rolled gently tight to not degas, proofed 12ish hours in 37* fridge, baked in preheated Dutch oven at 450 30 mins lid on, 15 mins lid off. Waited 2 hours on wire rack and cut. Will probably bake a bit longer next cook with lid off to make easier to cut with bread knife.
by AppalachianGoat
4 Comments
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Gorgeous!!
Very pretty!
I’ll say! Success indeed! Great job 🙂