My sourdoughs are finally working and each one is better than the last! I'm so happy, it brings me so much pleasure every time I take one out out of the oven.
I've been using the Grant Bakes recipe someone posted here.
450g bread flour
300g water
100g starter
10g salt.
Bring together and leave for 30 mins to an hour, then 4 sets of stretch & folds. Leave to double (I'm in the UK with a cold kitchen so this usually takes 6+ hours.) Shape and rest on the counter 40 mins then shape and in a bread basket in the fridge. I don't have a Dutch oven so have been using a ceramic casserole dish.
Any feedback, notes or advice happily received.
by fantrannytastic36
4 Comments
Looks great, that’s roughly the same recipe/method I use and my loaves look like this. If it’s not broken, don’t fix it 🤷🏻♀️
Looks gorgeous!!!
I use the same recipe and love it. I put in some whole wheat or buckwheat flour or grain soakers/seeds to change it up. Have been working on overnight bulk ferment and it seems 63°F/17°C is the right cold kitchen temperature for the dough to take 10 hours to double. Brrrrr – it is cold this week where I live!!
Do you leave it to double for 6+ hours AFTER you’ve already done stretch and folds? Or it’s 6+ hours all together?
Wow that’s 10/10