50g starter
350g warm water
500g bread flour
9g fine sea salt
Mixed ingredients, bulk rise 9 hours room temp, shape and second rise 1 hour, score, bake in dutch oven @ 450 for 20 min covered, 30 min uncovered then 10 directly on the oven rack.
Any tips or pointers or recipe recommendations appreciated. I am officially hooked
by Left-Insurance4317
9 Comments
10/10 would eat
You did much better than my first loaf (it was a giant hockey puck of sadness).
Congratulations on the first loaf! The crumb looks really good!
If you want a piece of advice:
1) your method mentions no stretch and folds, and while it’s a legitimate way to make sourdough, many people claim it helps to develop gluten a bit more and redistribute the dough as it’s fermenting. Usually after mixing the ingredients, 3-4 stretch and fold sessions are done with 30 mins rest intervals and then the dough is left to ferment. Your loaf however shows that it’s unnecessary if you don’t have time or don’t want to do extra work.
2) your loaf is round and it wants to expand in all directions, you did one cut on the side and it split perpendicular to it because it “wanted” to expand in that direction. If you want to do single cut, consider shaping the loaf into oblong shape (batard). If you want to continue doing round loaves, consider an X-shaped cut, or a box-shaped cut (box is just 4 straight cuts on top of the loaf to make a square), and add decorative cuts around the functional scoring.
Happy baking!
That’s gorgeous. Impressed that you got that as your first loaf with your own home grown starter!
Looks great! Enjoy
Did you pray to the sourdough gods or something? Lol this is so good for a first loaf I’m jealous
Homemade sourdough is an accomplishment in most forms. What you have is a success.
If you like the “sour” you can increase the amount of levain into your dough. Most of the recipes that I see add 20%.
Looks great but how did it taste?
10/10