500g king arthur’s unbleached flour
375g water
110g starter
10g salt

mixed the flour and water, left for 1h, added and mixed in the starter, then added the salt and a dash of water and left for 10 min. i did stretch and folds q30 min over 2 hours (four total sets). shaped the dough into a banneton and cold fermented in the fridge overnight (11h). baked at 500F for 30 min and uncovered at 450F for 20min. any advice or feedback appreciated!

by drippininfiness

10 Comments

  1. Needs longer bulkfermentation 3-5hours which comes down to your ambient temp. 🙂

  2. Why would you mix the flour and water and leave it for an hour? That doesn’t do anything. You might as well mix in you starter into the water first, then mix in the flour and leave it for 30 mins to 1 hr before adding salt.

    You loaf is underproofed so you want way more bulk fermentation time.

  3. pokermaven

    Always remember that making imperfect loaves teaches you way more than making perfect loaves. Taste isn’t much different. It’s a huge science experiment! Take notes, change one thing, and record how it changed the loaf. After 40-50 loaves, friends will tell you how great your bread is.

  4. MangoCandy

    It sounds Ike you had 0 bulk fermentation time? You did your stretch and folds, then immediately shaped the dough and put it in the fridge. The dough needs time to actually rise at room temp until it pretty much doubles in size. Then shape, then cold retard.

  5. honeytrunk17

    congratulations 😌 as others have said, definitely extend your bulk fermentation time. ambient temp and especially dough temperature will help you determine ideal percentage rise. you’ve got a great start!

  6. RemoteEasy4688

    This loaf is underproofed, next time double your bulk ferment time! 🙂

    Claire Saffitz’ NYTcooking video on sourdough will teach you a LOT. Highly recommend. 

    You’ve started at a great spot!

  7. Sufficient_File_2111

    It sounds as if it might have bulk proofed a little too short before shaping, but I don’t know much, being a newbie. I have one bulk proofing right now in my oven with the light on and the door cracked. Started at 6, will be shaping shortly. The starter I used is mega powerful right now, so over proofing is a distinct possibility. To be continued. I’m using chick pea flour for dusting the bannaton basket.

  8. PitifulTree2720

    It still looks great, and I would definitely enjoy toasting it and eating it with avocados and everything but the bagel seasoning.

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