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Guys, I did it!!
In Sourdough

Guys, I did it!!


Been baking at least 30 loafs with some coming out decent, and other horrible, but I finally did it!!! The taste is incredible, like holy f

Recipe:

600g water
795g strong flour (14% protein)
28g salt
177g starter

Mixed it with a stand mixer until it did not stick to the container.

2 stretch and fold separated by 30 minutes, followed by 3 coil folds seperated by 30 minutes.

My room temperature is 21.5 degrees Celsius.

Total BF time was 14 hours. I shaped it and let it proof for 2 hours in the basket (this was at hour 12 into the BF)

Baked in oven at 230deg celcius for 30 minutes with a lid on. And then 30 minutes without a lid

by Lost_Run_3997

3 Comments

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  2. LeslieCh

    Looks very good! My kitchen is in similar temperature. Now I know my dough need a long fermentation like this.

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