Baking was one of the first hobbies I picked up after college almost 10 years ago. Would do occasional cakes, cookies, tarts, enriched breads, etc. Just picked up sourdough this year, and I have not been able to stop. Seeing noticeable progress is just so satisfying. And as someone who has been struggling quite a bit for years with depression and overall negative thoughts about myself, it has also been really therapeutic. If you’re struggling with it, try not to quit. Have patience and maybe try something like a different recipe, method, or flour. My first few were gummy disks, and I still have a few flops here and there, but there is noticeable progress and regularly delicious bread. Now I also get to bake for my friends and family, and I really can’t see myself stopping any time soon. And thanks to this community for the encouragement and advice I have gotten along the way!
Recipe:
– 225g bread flour
– 225g AP flour
– 50g whole grain spelt
– 375g water
– 10g salt
– 100g peaked levain
Mix flour, levain, and 350g water, rest 30 minutes, mix in salt and remaining 25g water, rest 30 minutes, 2 sets of stretch and folds + 2 sets of coil folds all 30 mins apart, ferment for another hour, pre-shape, 30 minute bench rest, shape and put in basket, refrigerate overnight, preheat oven and bread pan at 500 for 45 mins, score and put in oven with lid on, immediately lower temp to 450, bake with lid on for 20 minutes + lid off for 25 minutes. Think the 50/50 mix of AP and bread flour resulted in a softer texture, but still had really high spring. Maybe not as open of a crumb as 100% bread flour, but I’m ok with that since it makes using it for sandwiches easier.
by diz_lizard
4 Comments
Wow, thank you for sharing. And I feel you. Baking is a therapy and one of my self-care rituals. Love it. Thank you for your encouraging words, and for sharing your recipe.
Gorgeous!!
Did you do any room temp/countertop bulk ferment or it went right into the fridge after stretch and folds? I’m so confused with all the different methods.. I’ve been trying & failing HARD. I’m hating wasting flour, water, blood, sweat & tears over a loaf of bread. Been at it several months and have tried several recipes and techniques and they all come out dense and gummy with a slight rise..
I see where people bulk ferment on the counter with a plastic shower cap yet at some point their dough on top gets to the point where they can touch it with their fingertip and it doesn’t stick. Mine stays pretty moist on top and so sticky.
It’s also so hard to ask for help because it’s always.. ‘could be your starter, could be your temp, could be your recipe, could be your water, could be your oven, could be…..’ could be frustrating and give up 🤪
I’d literally pay someone to come to my house and tell me when my dough is ready for the next step(s)..
Sorry for the rant & thanks for listening (and being kind).
Do you have to own a bread machine maker to get your this level?