This was my latest loaf. Ingredients are pretty average, 108ish grams of cold from the fridge starter, 380ish grams of water, 500 grams bread flour, 12 grams of salt.
Mixed everything together at 8ish pm, let sit for one hour, 4 sets of folds 45 minutes apart. Then I just left it on my counter overnight. It probably rose 3-4x in volume. I pre shaped and pre heated the oven to 500° (forgetting to put the Dutch oven in the oven), scored and baked for 20 minutes covered, removed lid, dropped temp to 450° and cooked another 25 minutes, internal temp 205°. Overnight my kitchen is about 72°.
My best loaves follow this pattern. I go way beyond the 50-100% rise and don’t cold proof. I’m thoroughly confused about bulk fermentation and what over proofing actually looks like. Can someone ELI5?
Thanks in advance!
by Kirby3413
5 Comments
That’s the way 👌
Keep flappin’ those wings, yo. This is great looking bread. Don’t need anything fancy for great result. Nice work.
Sounds like you got it figured out. Other than forgetting to preheat your pan. Looks good, bet it tastes good. If thats winging it then keep flying high! 😆
The ONLY way I have made sourdough work is by winging it. Whenever I follow recipes it never turns out and feels so frustrating. Whenever I ~yolo~ it that shit is perfect every time.
Just curious how was the starter, recently fed, thick , bubbly out of fridge? I made my 1st open bake today and it’s very nice but a 3 day project if you count 2x feed starter. Jelly.