I’ve been baking sourdough for about a year now and always used the same recipe because it worked. I live in a little bit of a humid area and always found my dough to be a little sticky even when proofed correctly. I tried a slightly lower hydration recipe and my dough was so much more manageable and feel like my loaf turned out very well!!
I used:
125g starter
325g water
500g flour
10g salt
Before:
100g starter
350g water
500g flour
10g salt
by Sad-Basil-104
8 Comments
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It’s it’s it’s gorgeous looking…..👀
That’s a great looking loaf, well done 👍
Process:
Fed starter 50/50/50
Once it doubled, I mixed 125g starter with 325g water. Then added 500g flour and 10g salt. I did 4 rounds of stretch and folds. Once it was done bulk fermenting (about 6 hours) I did 1 shaping. I put in the fridge overnight. I scored my dough and then baked at 450 for 30 min lid on. 15 min lid off. Then set to cool for a few hours!
Looks absolutely beautiful!! Amazing job🤩🙌
A boule with an ear, I’ll have to try that! Boules fit in my small cast iron dutch oven better…
Looks so good!! How many stretch and folds and how long to bulk ferment? Trying to sort out mine as well and also live in a humid place.
Looks sooo good!!