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Must have run a marathon to get all of those blisters!
In Sourdough

Must have run a marathon to get all of those blisters!


Love it when Linda provides a bubbly loaf!

Ingredients:

375g water
150g sourdough starter
500g strong white bread flour
12g salt

Process:

  1. Mix the water and sourdough starter together and then put the flour in and stir.
  2. Knead for 10 minutes on the counter and then let sit for
    45 minutes covered.
  3. Add salt and perform first stretch and fold.
  4. Do another stretch and fold 30 minutes later, followed by two coil folds 30 minutes apart.
  5. Leave at room temperature to bulk ferment.
  6. Once almost doubled, flip out of bowl and do pre shaping. Leave for 30 minutes covered
  7. Shape again and put into a flowered banneton and put in the fridge over night.
  8. Preheat the oven to 240°c for 15 minutes, add the dutch oven and heat for a further 30 minutes.
  9. Cook loaf covered for 7 minutes and then score. Cook for a further 18 minutes and then uncovered for 18 minutes. Cool for two hours and serve!

by edhubbard99

3 Comments

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  3. endigochild

    Beautiful loaf! I’ve been making SD for a little over a year and only 1 times have I ever got blister like that. I have not been able to recreate no matter what I do. That loaf was so memorable. My starter stays in the fridge. I only feed it twice a month. Im thinking maybe that I why my loafs are not the same anymore. Still good but not as delicious.