I had created my own starter from scratch about 6 weeks ago. I’ve made several loaves, some of them discs and some of them almost acceptable. A friend found out I was getting into baking sourdough and gave me their mature starter. What a difference it made! Same recipe I’d been using, but now I got nice crumb, chew, and oven spring.
500g KA flour
10g salt
320g water
120g active starter
I mix it all up, wait 30 min for first stretch and fold, then I moved to hourly, I did 4 more sets of s/f then left it on the counter to bulk ferment for another 4 hours. So for about 9 hours total. I did the initial shaping, left it on the counter for 30min, final shaping and then into the banneton and fridge for 36h. Baked at 450 for 30 min in a Dutch over with two ice cubes, then 25min uncovered.
by hangdown
4 Comments
Magnifico!
Question. I’m new to sourdough, what are the ice cubes for and where do you put them? Thanks!
Nailed it!
tried the ice cubes this weekend, only difference I could tell was the inside of my dutch oven was a lot messier and even the lid needed to be washed, it never had before, even when I would spritz the loaf/pan. I am probably skipping the water/ice from now on. tried it after baking one loaf without…