Recipe and process listed below! I followed Joshua Weissman’s YouTube video on sourdough for beginners (I halved his recipe to make 1 loaf)
Starter: 18 days old, was doubling in under 8 hours for almost a week straight before baking
Autolyse:
– 250 g AP flour
– 137 g bread flour
– 88 g whole wheat flour
– 330 g water (90-95 degrees F)
– mixed together and let sit in bowl covered with damp towel (in oven with light on) for 30 mins
Add remaining ingredients:
– 114 g starter (fed in the morning and used it ~ 6 hours later)
– 9 g fine sea salt
Bulk fermentation in oven with light on (~ 4 hours):
– 1st stretch and fold after 1 hour
– 2nd stretch and fold 15 mins after 1st
– 3rd stretch and fold 30 mins after 2nd
– shaping/resting process for about 30 mins
Cold fermentation in fridge:
– in glass bowl covered with plastic wrap
– about 16 hours
Baking:
– preheated oven to 500 F for 1 hour with Dutch oven inside
– baked with lid on at 500 F for 20 mins
– remove lid and bake at 475 F for 25 mins
– cooled for about 4-5 hours before slicing
by b-i-a-n-c-a
12 Comments
You should be giving advice.
It’s awesome! No advice needed
delicious
***I want to add – it tasted good but the inside texture was a bit dense, not quite gummy but almost leaning that way. Would that mean it’s underproofed?
Also the bottom was pretty dark/hard and very difficult to cut through with a bread knife. Not sure if there’s a way to avoid that when baking in a Dutch oven
It looks Underproofed but you’re almost there!
Way better than my first loaf, mine was like a brick 😭
My first loaf was flat and hard as a rock so I am in awe! This looks amazing
Looks great overall. A little dense on the inside for my taste but way better than anything I could ever do and I would gladly eat that
Wow! That rise is fantastic. Great job 👏
Looks good!
Really good for first loaf. Bigger holes like that mean you need to bulk ferment a little longer. Then you will have more uniform holes in the crumb.
Butter and jam works. Or bacon eggs and avocado.
lol but seriously this is a great job, congrats