I've come back to sourdough a few years after a rocky start around covid where I had enough of baking frisbees and wasting flour trying to keep my starter alive.
For some reason I'm finding it much easier now and I've been baking 2-3 times a week for the past month.
I have a round banneton and love doing boules but I wanted to try a loaf that's a little easier to cut into slices.
Recipe:
100g of starter
350g of water
500g white bread flour
10g salt
I did an autolyse this time (I normally don't) with water + flour.
Added the starter and salt after 30min
Then 4 stretch and folds 30min apart.
Bulk fermentation was 6h total.
Shape and place in my loaf pan (i only have a couple of glass pans) then leave in the fridge for 16 hours.
Bake at 250C for 25min with another loaf pan on top, then 30min with the top pan off.
by Gisele_732
5 Comments
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Sorry, not sure how to edit the text. the rest of the bake is at 200C
That looks delightful. Nice work.
Absolutely gorgeous. Love the crumb, nice spring and for my tastes the browning is perfect for an everyday sandwich loaf.
I want to try this too but I only have a cake pan like this. Do you all think this will work as well?
https://preview.redd.it/jufh9rsozvge1.png?width=1080&format=png&auto=webp&s=142ace5208b8be258e3cb014b37d24cd7dc0fa8e