My first ever loaf! Getting my lame assembled did result in a slice on one of my
knuckles, but other than that this process was seamless! I can’t wait to start making more recipes with my starter!
Thoughts on measurements, process, and crumb are all welcome!
Personally, I love the flavor and crumb, but I’m a newbie so I’m sure there is a lot for me to learn! I also learned that scoring a design on the sourdough is not as easy as the videos make it look!
Recipe used:
- [ ] 150 grams active starter (started it 2 weeks ago, I’ve been using King Arthur whole wheat flour)
- [ ] 320 grams flour
- [ ] 10 grams salt
- [ ] 500 grams bread flour
Let it rest for 1 hour after until mix. Performed 2 stretch and folds every 30 minutes after, then 2 coil folds every 30 minutes.
Bulk fermented on the counter for 6.5 hours.
Shaped and put in banneton in fridge for around 14 hours. Took it out and let it come up in temp for around 10 minutes while the oven/Dutch oven preheated.
Baked at 450 F for 30 minutes, lid on, then again for 10 minutes (same temp), lid off.
Cooled for 90 minutes before cutting into it!
Last thing: my bread knife isn’t worth 💩! Lol
by Suitable-Part7444
7 Comments
I’m not ordinarily envious, but this looks amazing! I have had some success with the taste and the rise of my boules so far, but I can’t make them as pretty as yours.
It is excellent. Absolutely gorgeous bread. let us know how bread 100 looks in about march next year 🙂
Good job on the bread 😍👍🏼
Holy crap, that looks amazing. Serious first time?!
If you want you can use scissors to score the bread. I find it much easier to handle than something sharp.
As someone who has yet to make their first loaf, I’d be really happy with this even if it was my 100th loaf! Finger cuts and all
Nicely done!