First Loaf completed!
Recipe Followed:
- 150g active starter
- 350g water (slightly above room temp)
- 450g unbleached AP flour
- 50g whole wheat flour
- 10g salt
- Add active starter and water to a large glass bowl, mix until it looks milky and frothy
- Add flour and salt, mix until there is no dry flour. Cover and let rest on counter for one hour
- 3 rounds of stretch and folds, an hour in between each. Leave on counter and cover in between
- Cover and leave on counter for bulk fermentation, took about 4 hours
- Preshaping, cover and bench rest on counter for 30 mins
- Shaped and placed in banneton overnight
- Baked at 450 for 20 mins covered, 35 mins uncovered
by InevitableAd5179
10 Comments
Looks very nice. I like that style of crumb where it is a little tighter and isn’t loaded with large alveoli.
Um perfect!
Wow this sourdough bread is perfect
if that’s your first you’re heading some great places.
Beautiful! Absolutely perfect crumb
100/10
Did you leave it out overnight or in the fridge?
this starter loaf looks amazing
I prefer my crust on the darker side, but I’d still eat the hell out of this! Good job 👍
would want a darker crust on mine, but everything else is awesome! Great crumb, solid ear. Enjoy!