This is my 9th loaf – 6th regular sourdough loaf, the other 3 were croissant sourdough loaves. I would love any comments/feedback on this loaf!
I used the basic recipe from You Kneed Sourdough website (Australian company): 150g starter, 350g water, 500g flour, 10g salt. 4 rounds stretch and folds. BF for approx 10hrs. Cold proofed in fridge for approx 18hrs. Cooked in DO with lid for 25min on 220⁰c (fan forced), lid off for 35min.
I have been battling a cold kitchen and though my starter is 2 months old it has never been very active. It rises, but only doubles slowly. It has some bubbles, but never the stringy/webby type. Considering this, I am quite happy with how this loaf turned out, my first one that doesn't have a gummy base.
by criddd26
5 Comments
Beautiful!! 10/10, no notes 🤩🤌🏽
Did it taste good?
What is your starter feeding ratio?
Honestly, flavor and texture is the most important thing and you just can’t judge a loaf from a photo. You can guess, but you just can’t. Sometimes the texture is better with smaller crumb sometimes bigger, depends on the loaf
Looks fabulous! Well done👏👏