Howdy yall! This is my first loaf of sourdough bread! How’d I do? Would love yalls feedback!
by Cool-Regular-8597
6 Comments
Cool-Regular-8597
Ingredients used: 100 grams of active starter 350 grams of warm well water water 500 grams bread flour 10 grams salt
I did the 8 hour method because I’m very impatient.🤣 Fed at 8 am. At 11am I mixed up the dough when starter was at its peak. Sat for 20 minutes. Stretch and folds every 30 minutes (4 times). Bulk ferment for about 2 hours until doubled. Shaped then sat for 20 min. Shaped again then cold proofed in fridge for 2 hours. Scored and baked 🙂
Wooden_Philosophy500
Chef’s kiss!♥️
buchoops37
Don’t change a thing
True_sTori_bro
Looks great!
I am also a member of the ‘ain’t nobody got time for that’ club and did my first few loaves like you listed. BUT, I mustered all my patience to do an overnight cold proof on my last loaf and I do recommend the effort if you feel so inclined!
petewondrstone
E for excellence
STDog
Maybe cook a bit longer to get some color on the crust. Pancakes, waffles, even toast are darker than that.
6 Comments
Ingredients used:
100 grams of active starter
350 grams of warm well water water
500 grams bread flour
10 grams salt
I did the 8 hour method because I’m very impatient.🤣 Fed at 8 am. At 11am I mixed up the dough when starter was at its peak. Sat for 20 minutes. Stretch and folds every 30 minutes (4 times). Bulk ferment for about 2 hours until doubled. Shaped then sat for 20 min. Shaped again then cold proofed in fridge for 2 hours. Scored and baked 🙂
Chef’s kiss!♥️
Don’t change a thing
Looks great!
I am also a member of the ‘ain’t nobody got time for that’ club and did my first few loaves like you listed. BUT, I mustered all my patience to do an overnight cold proof on my last loaf and I do recommend the effort if you feel so inclined!
E for excellence
Maybe cook a bit longer to get some color on the crust. Pancakes, waffles, even toast are darker than that.