Thanks for all the great tips on a bunch of my posts the past couple of months. I’ve made some great loafs along the way, but today was an absolute highlight! 🥹
Couldn’t have done it without you guys (literally). So many small changes that resulted in such big differences in result.
by Admirable_Ad6380
10 Comments
Look amazing!! 🤩
Drop that recipe and those tips that worked!
Looks great!!!!
Put this in the Louvre 🙌🏼
Beautiful work! Nice job
Absolutely gorgeous loaf, amazing work!
Looks great! That crumb is what I’m after!
GORG – we need the recipe.
Hi!!! I was just meaning to ask, how sour should a sourdough taste?? I haven’t actually tasted the ones from the store. But decided to make my own sourdough just because… 🤣 Tapos yung taste nung loaf ko, yes may asim siya. Pero not the sinigang type of asim. But it’s the first flavor you’ll recognize pero hindi rin siya lingering. The flavor is interesting pero at the same time weird?? 😂 maybe I’m doing something wrong… kaya I would appreciate someone’s thoughts 🤭
Some tips that definitely helped me:
– pre-heat your oven for at least an hour (cast iron needs time)
– use rice- or corn flour to dust your dough and basket (non stick)
– (pre)shaping the right way makes all the difference
– slightly wet your hands during coil folds
– You’re more likely to under-ferment than over-ferment (at least that was usually the case with me)
– crumble your parchment paper before you place your dough on it to prevent it denting your bread
– give your bread time to cool after being baked (1/1,5hours)
For my recipe I used:
– 500gr T65 flour
– 330ml water
– 92gr starter (didn’t have more haha)
– 10gr rough sea salt (after 1,5hr autolyse)
Fed my starter at 7:30 in the morning, started mixing the ingredients at 3PM (pretty late for me) for 5min on lowest speed and did another 5min on second speed to catch up on a little lost time. Then after 1,5hr I added salt and did about 3 coil folds in +-3,5 hours. I preshape at 8:30PM, shaped at 9:30PM, placed in fridge and placed it in the oven at 06:50AM the next morning