I’ve been making sourdough for 9 months this month and recently I’ve felt like my loaves have been up to scratch in a way that they haven’t previously. Any thoughts?
My recipe:
10.3g sea salt
273.6g room temperature water
65.8g stoneground wholemeal flour (Matthews Stoneground Strong Wholegrain)
357.2g strong white bread flour (Matthews Churchill White)
94g levain.
My method:
Day 1: at about 9pm, take starter jar out of the fridge and feed 50g water + 50g flour. Leave somewhere warm until next morning.
Day 2: mix dough at about 9am. Put starter jar back in the fridge with about a tablespoon left in to inoculate the next one. Leave dough to hydrate for 30mins. Give it a very quick fold and knead to ensure it’s fully mixed and then leave somewhere warm for 30 mins. Do 3 lamination folds with 30mins spacing. Then let it rise for around an hour until it’s jiggly in the bowl. Pre-shape and leave uncovered for 20 minutes. Do final shape and rise in banneton for another 1-2 hours before putting in fridge until next morning.
Day 3: bake at about 9am.
by HobbyMagpie
2 Comments
Very nicely done! Cut me a slice please, thank you!
This looks basically textbook perfect. I want the secret to that ear