I got back in the sourdough game recently and was very proud of this loaf! I really struggled with knowing the perfect amount of proofing time but I think I got it right this time. Added some fermented chili peppers as an inclusion for an extra kick!
by kobenhaven
5 Comments
You should be.
You should be!! Hey is anyone here in the Wenatchee Washington area and would be willing to share some of your starter with me??
500g bread flour, 80% hydration, 10g salt. Autolyse 1h, 3 stretch and folds ~30 minutes apart, bulk fermentation for 8h, proof for 2h, baked at 500 for 20 minutes in dutch oven and then 20 more minutes without the lid.
Looks good 👍
Gorgeous! Well done.