We are at our annual craft fair, where my kids sell homemade treats and lemonade. I usually show my woodworking crafts, but this year decided to bring some sourdough as a trial.
Of the 6 loaves that I brought, 4 sold just after we finished getting setup, and everyone wants to talk about them.
Even without the sales, it's a great opportunity to talk bread with others who appreciate the good stufff.
by vipervt09
5 Comments
**Hello vipervt09,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Recipe:
750g white bread flour
250g spelt
720g water (reserve 20g for addition of salt)
200g of 100% hydration starter (fed with bread flour and dark rye)
20g salt
Process
Mix flour and 700g of warm water.
Autolyse 1 hour.
Mix starter until combined.
Mix salt and 20g water.
Wait 10 mins.
Slap and fold until good window pane.
Place in container inside proofing chamber @ 80°.
Coil fold each hour until bulk ferment is over.
Divide and preshape.
Wait 20 mins.
Final shape and into bannetons.
Proof on counter for about 1 hour (until poke test looks good).
Cold retard in fridge until ready to bake the next day.
Bake 500° Dutch oven, covered for 25 mins (added a couple ice cubes before covering).
Uncover and bake at 450° for about 25mins or until done (use cookie sheet below Dutch oven to prevent burned bottom).
so gorgeous oh my gosh, inspired me to try learning
Hi. They look great⭐⭐⭐⭐⭐
That’s so cool ! I think this is why people get into doing mini bakeries.