I got an incredible starter from a neighbor and fed it for 2 days before this bake. She gave me a very simple visual recipe step by step! For reference, I have a 4-month-old baby and essentially no time for getting into a new hobby. Where I live has been over 100° with 90% humidity which means we can't go outside much. So this has been such a fun adventure to embark on while hiding from the heat! I try my best to follow the recipe, but sometimes you just can't do things on time.
Made a double batch:
100g starter
700 filtered water
1000 AP flour
3 tbsp salt
In addition to the recipe in the photo, I did shape it and do a very short cold ferment for about 3 hours after leaving it on my counter overnight. I'm thinking I should have separated the double batch and shaped it before leaving it out though. My shaping in the am went horribly and I definitely need to add a little bit more tension. Maybe some additional bake time or at least that's what I think is causing a very soft outside/weak crust? I don't have a lame so I just snipped a cross with some scissors and threw it in the Dutch oven with parchment. After baking I put it on a cooling rack on my wood cutting board. It was hard to wait the three hours but I think it turned out okay!
I would love some feedback on how it looks. I added photos of the process and I'm a little embarrassed, but it is what it is! It was a huge mess and I had a great time doing it..
by Senior-Extent-6955
6 Comments
I like that Sunday sourdough card, that’s neat. I feel you with the heat AND the infant. We have a two month old. I suppose we could call it nesting instead of a hobby. Haha.
What are your cooking temperatures and times?
**I did not realize I posted twice! Just delete it the duplicate
Bread looks good, I’m way too engineery to have my starter or dough do that, I have to scale mine precisely. I mean, based on your rubber band location the starter would definitely overflow if it were properly active so you should have used a larger vessel if this was the volume you wanted. Lol, or just go with it and you be you!
Nicely done!!
Hey this actually looks really good! The crumb is great
If the crust is overly soft after cooling then you can increase bake time. It can be especially noticeable on the outside edges of the loaf, they’ll sometimes look par-baked while the rest of the loaf looks done.
Shaping becomes more difficult as the hydration increases, and 70% is where it starts getting pretty tacky.
If your starter is really good and active you can use it unfed straight from the fridge – it simplifies the planning a little bit since you have little spare time. I only feed my starter once I have little left, so about once a week – in the meantime I do about four loaves a week, each time with refrigerated starter, no issues 🙂