I know it’s not perfect it is still “gummy” here and there. But something about this loaf made me so happy. It cut differently, it was softer and airy. It didn’t feel dense. It definitely helped my confidence in bread making!
I’ve been feeding my starter 1:2:2 or higher but it still seems to take so long to rise to double (like 12+ hours). My kitchen is 70F. It’s been more than two months.
500g flour
350g water
100g starter
7g salt
Mix everything except salt
Slap and fold until dough comes together
Rest 10 min
Repeat 3 times
Bulk fermentation on counter for 15 hours
Cold retard 8 hours
Take it out of fridge. Leave on counter 1 hr while preheating the oven.
Preheat at 500F.
Lid on 30 min at 430F.
Lid off 13 min at 430F.
by princess_april_
5 Comments
This is a beautiful loaf! You did awesome! I hope that one day I’m able to make sourdough as beautiful as yours.
Lovely! These gives me hope for my own sad journey 😅
Inspiring!
Very nice!!!!
The Sourdough Journey has a couple different strengthening strategies that might interest you. Scroll down to the second and third videos and see which approach you prefer:
https://thesourdoughjourney.com/faq-starter-strengthening/
How do you get those amazing air pockets??! My bread has been really good recently, but never have that large of air pockets!