I left this one in the fridge for ~48 hours by accident. Holiday season hustle!
I have really fallen in love with the process of making sourdough bread. It is challenging and rewarding. Really frustrating. Really fun(sometimes). I have been letting my starter fall past “peak” and feeding it 10-12 hours before baking. It has helped in the cold winter atmosphere. So much freakin trial and error.
345g water
85g starter
450g KA bread flour
50g Bob’s red Mills whole wheat flour
8g sea salt
Mix it all together. 4 stretch and folds every 30mins. Let bulk ferment for 6-7 hours. Shape it into a banneton and (typically 24 hours) this time I did 48 hours in the fridge. After scoring, I sprayed the outside with olive oil and added a rosemary garnish. Smelled heavenly. Baked at 425 in a Dutch oven for 18mins, removed the lid and did another 18mins at 375.
Lmk what you think! I know the crumb is a little wild.
by katertot3
3 Comments
Looks great! Did you notice any extra flavors from the 48 hour rest? I know that some fun things can happen flavor-wise as the alcohol and acid from the yeast and bacteria mingle in cool temperatures.
accidentally 48 hours? damn that’s like the minimum amount of time I cold ferment.
That’s a really good one. I love that first pic!