I had a good resource for this, but wow…it takes forever!!
I let it bulk ferment for 9 hours then rest in the fridge for 12 hours before baking. I made sure I did not overwork it either. I’m happy with it, but wondering if I could shorten the fermenting time at all and not sacrifice the softness or texture? Lemme know your thoughts!
by Practical_Mark3048
12 Comments
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Edit:
Recipe is:
475 grams apf
100 grams starter, active and bubbly
325 grams water
10 grams salt
It looks good! I am right now making my first one and I hope it turns out this well!
That looks really good! Seems like more starter than im used to using, but whatever works for you
Beautiful!
Nice!
Obviously, a wonderful result.
You should be very proud.
Your loaf—and the crumb—look beautiful.
Overachieved here great work!
Wow, what a beautiful loaf! And it’s your first, kudos to you my friend 👏
Nice!
That is an awesome first sourdough!
Glorious!! Gorgeous loaf.
You can shorten fermentation time by making sure the dough temp is high (but not too high). When I bulk ferment on the counter and my dough temp is 68ish it takes HOURS longer than if I put it on the proof setting in my countertop oven. Setting it at 75 degrees actually temps closer to 81 and I can bulk ferment in about 2-5 hours shorter time.