Hi guys. So far in love with the latest results. It’s super airy and super soft but I can’t get an ear if my life depended on it.
Recipe: yields 2 loaves
Flour: 1,000 g
Water: 750 g
Peaked Starter: 250 g
Salt: 24 g
Method:
-Autolyse- Mix flour and water until it produces a shaggy dough.Rest 1 hour at room temperature.
-Add the started and massage into the dough until fully incorporated and let it rest for 10 minutes.
– first set of stretch and fold, for 5-10 minutes or until the the dough starts pulling back and let it rest for 1 hour.
-Second set of stretch and fold, 8 in total, Let it rest 1 hour.
-Thirds set of stretch and folds or coil folds ,until the dough lifts up from all sides of the bowl.
-Pre-Shape and rest 10 minutes. Laminate and shape again.
-Place in banneton and store in fridge and baked the following day.
by lucy10111
6 Comments
**Hello lucy10111,**
Thank you for posting. **[Here is the posting prompt](https://imgur.com/a/De6AKiQ)** if you need to read it again. **[RULES LINK](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)** :-). This comment appears on **all posts**.
**[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.
# **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
# [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
# [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Looks great ! Hope it tastes as good as it looks.
No worries abt the ear, it’s not a necessity for it to still turn out well. This looks great! Lovely job😊🙌
Looks awesome! Also, you can swear on the internet.
How long did you proof for ? And did you do a cold one after?
Looks very good!! Did you bulk proof it at all or just the stretch and folds then shaping and retard?