First pic is my most recent bake! Sooo proud of it. I started baking a few months ago following this recipe but have made some tweaks along the way. https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
Here are the changes I’ve made to my process:
– went from 100% bread flour to 90% bread flour/10% whole wheat flour
– 75% hydration down to 72%
– shorter bulk ferment and cold proof times (not that I went by the clock, but as I got more familiar with how correctly proofed dough should look & feel I realized that I had been overproofing my earlier doughs)
– landed on an ideal bake time of 20 min lid on at 475 and 30 min lid off at 450
And finally…
– I incorporated an autolyse in my latest dough. It made the dough so much easier to handle and shape! A little bit of extra work for a big reward.
by messy_bench