Hey everyone, beginner here from Switzerland! I made this bread using Lievito Madre, an Italian wheat sourdough. Let it ferment for 6 hours at room temp, did 3 stretch & folds in the first 90 minutes, pre-shaped it, then let it proof in the fridge overnight before baking this morning.
My starter is about a month old, and I used a scald with honey. The flavor turned out great!
Any tips for improving texture or oven spring? Happy to hear your thoughts!
Ingredients:
• 25g wheat sourdough starter
• 400g bread flour (at leasth 11-12% protein)
• 100g whole wheat flour
• 395g water
• 10g beet syrup, molasses or honey
• 12g salt
by Far-Energy-4295
5 Comments
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I don’t put honey in mine, and I just use bread flour alone instead of a mix of whole wheat/bread flour, so there are some differences there. You might consider giving your dough more time to ferment, depending on the temp of the room. I also let mine cold proof for about a full day which gives it a more sour flavor (you can go up to three days if you want it really sour).
I think if you’re happy with the flavor, aesthetic, texture, then keep doing what you’re doing!
I think it’s a great looking loaf and I applaud you for making your own starter. I cheated and bought mine online… lol
Great job! I also dont use any sugar, but if you like it, keep going!
Sieht guet uus!
What a beauty!