Hi everyone, just wanted to share some pics of my first loaf from today 🙂 I followed this recipe – https://www.theperfectloaf.com/beginners-sourdough-bread/ , the only difference I made was cutting all of the ingredient amounts in half as the yield of the recipe is 2 loaves and I only wanted one for starters 😅 The final sourdough is at around 70% hydration it seems.
Ingredients:
19 g starter
76 g whole wheat flour
405 g AP wheat flour
364 g water
25 g rye flour
9 g salt
Process:
Levain – 5ish hours, autolyse – 1 hour, mix and bulk fermentation – 4 hours, 3 sets of 4 stretch and folds (each side of the dough) with 30 mins between each set, preshaping and bench rest – 25 mins, shaping and another bench rest – 20 mins, fridge proofing – between 16 and 17 hours, preheating oven for 30-40 mins at 230C, baking in a covered dutch oven – 20 mins + uncovered – 30 more mins.
by MasterpieceSpare4867
10 Comments
Congrats on your first loaf and welcome to your new obsession, er, hobby! Love the beautiful golden color of your crust and your scoring design.
Very nice!!! Well done
Gorgeous!
Good start!
Wow well done! Mine didn’t look like that till like the 6th attempt!
A touch underfermented (because of the density and small crumb) maybe but looks good.
Looks great! How did you like the finished texture/consistency?
I did all my work today, and tomorrow, I’ll bake my first loaf. I’m so excited. Too many videos of people making sourdough got me hooked. The funny thing is, I don’t even know if I like sourdough 🤷🏻♀️😆. Guess I’ll find out tomorrow. Hope mine turns out as pretty as yours. ♥️
I love how a recipe described as a beginner loaf has you making a levain, working with 70% hydration, and mixing three different kinds of flours. 😜
I think your loaf would benefit from additional time in bulk fermentation, as well as leaving it at room temperature for another 30 minutes after you’ve formed it and placed it into your banneton container before cold retard. Lastly, I think you need a hotter over. Preheat your Dutch oven by at least + 10° C from your recipe but then drop it by 10° after the first 20 minutes when you remove the lid.
Congrats 🍾🎈🎊 love the scoring design