How did I do?
I made my first sourdough yesterday. I didn’t really know what I was doing. It came out better than I thought it would but I’m not sure if this is how it’s supposed to look. Any feedback is appreciated.
120g active starter
300g warm water
Mix until milky (was frothy)
500g unbleached bread flour
16g salt
Mix until shaggy
Cover for an hour
2 sets of stretch and folds in 30 minutes intervals
1 set stretch and fold, coil folds
Cover 30 minutes
1 set of coil folds
Cover for 4 hours
Shape, fold and roll with tension into a ball
Place in banneton. Cover and refrigerate overnight (about 10 hours)
Bake at 500 for 25 min (I think?) covered and at 450 for 20 minutes
I struggled with the stretch and folds and coil folds because there was so much tension. Also, I wasn’t sure if 4 hours was long enough
by SouxsieBanshee
2 Comments
You have blisters, great spring and good color! The crumb is a little dense but you can definitely improve that over time. Amazing bread 🥖
Looks great! Density/crumb is really matter of preference and what you’re using it for. A loaf that has a hugely open crumb might look nice on instagram, but in the real world an open loaf is difficult to put anything on.
I think your crumb is ideal!