Had some luck with the recipe I’ve been using and my loaf came out quite fluffy! Thought it’d do well as a buffalo chicken grilled cheese sandwich🤗 and tomato soup of course!!😁
I’ve been using Mauricio Leo’s beginner sourdough recipe
500g AP flour
300g water
10 g salt
110g levain
Mix flour and water, autolyse for 1 hour
Add salt and levain and work in for about 5 minutes with some kneading
Cover and come back and do 3 sets of stretch and folds 30 minutes apart
Continue BF on counter for about 2-3 hours after last stretch and fold ensuring dough temp is at about 78°
Once BF is complete, pre shape and bench rest 35 minutes, come back and do final shaping and cold proof overnight
Bake 450° lid on 20 min lid off 30 min.
by oldmacdonald10
2 Comments
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https://preview.redd.it/xeckrpv00wwe1.jpeg?width=4284&format=pjpg&auto=webp&s=17c97686080b9a9e610f7216bd5d6313825606f1
My loaf fresh out the oven!