I don’t quite have all of the proper tools for sourdough yet, so just worked around a few kinks! I was worried when cutting it with a regular kitchen knife that it wasn’t deep enough and thought it could ruin it. Turns out it was just fine!! I wasn’t sure how far i’d get in the sourdough process so i didn’t wanna jump and buy all the supplies immediately.. but now after feeling pretty successful, my amazon cart is filling up. 😂
Any tips/feedback on how it looks?! Currently have one more getting ready to bake tomorrow morning to take to family christmas. I was considering stuffing that one with a cinnamon sugar, but don’t want to get too far ahead of myself!
Recipe : 50g starter, ~350 g water, 500 g bread flour, and 10g salt.
by mamp7
6 Comments
Looks really tasty! Great job with the oven spring and managing to get good color on the crust! I think you could go another 5 minutes even. The crumb towards the top looks a little gummy and there are some signs that it’s a bit under proof and possibly some shaping issues. But overall this is fantastic! I would love to have this on my dinner table
Recipe/instructions followed :
50g starter, 350g water, 500g flour, and 10g salt.
-Mix all ingredients together and let shaggy dough rest covered on counter for 30mins.
-After 30 mins, shaped into more of a ball, let rest one hour.
-After resting one hour, stretch and folds. Rest another hour
-Second set of stretch and folds.
-Let rest over night until 5:30 AM. (I mistimed my process so this was the end of the bulk rise (10-12 hours on my counter top covered) for my dough, i typically would have preferred to push it back so i could be prepping a little later in the morning.)
-In the morning, pull dough from bowl and push and pull.
-Let rest on counter uncovered for about 25 mins.
-Second set of push and pulls, let rest for 30mins in proofing bowl. (no basket yet, so i just used a glass bowl with cheesecloth floured and covered with kitchen towel).
-Preheat oven to 500 with dutch oven inside, after resting 30 mins inside proofing bowl i pulled the dough out and scored it and placed into hot dutch oven once it was preheated.
-Bake with lids on at 500 degrees for 20 minutes, then drop temperature to 450 and bake an additional 20 minutes with the lid off.
-Removed from dutch oven immediately and set on cooling rack, and didn’t cut loaf until about 3 hours later. (I was told to do it after an hour if i wanted, but my husband was still asleep and i wanted to share the first cut with him😂)
That’s beautiful! Well done!
It looks beautiful and well-cooked. Is your recipe from the perfect loaf?
That’s your first ?! 👀
Wow so round and tensioned!