Hello everyone! Today I made my first sourdough boule.
I got the recipe from a video on TikTok from the user @conleyannekitchen
Her recipe instructions are as follows:
500g bread flour
150g fed and at least doubled starter 350-360g water
7g salt
Mix water and starter until dispersed and milky
Add flour and salt and mix until combined.
Autolyse for an hour.
3x stretch and folds every half hour.
(I did 4)
Bulk ferment until puffy and passes the poke test*
(After my stretch and folds. I put mine into the fridge for about 12 hours. In the morning, I pulled the dough out and let rise for about 5 hours, until doubled, puffy and jiggy)
Preheat oven and chosen baking vessel to 500 degrees Fahrenheit*
Place dough in the oven and lower the temp to 450 degrees.
Bake 20min covered, 40min uncovered (I baked 35 for uncovered as I didn’t want too hard of a crust)
I feel like for a first time boule, I did well! However, I do feel as though my crumb is slightly gummy and that I would like more airy crumb and a higher rise.
What do you think? Constructive feedback always welcomed! Thanks!
by littlelibra89
6 Comments
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I’ve never done another bulk proof after the fridge proof. I kind of feel like it’s overproofed. If it passed the proof test, you cold proofed it, then you should be able to move it straight to the oven to bake. No need for a 3rd proof.
also how long did you let it rest before you cut into it? You need a good hours rest or it will get gummy if you cut it too soon.
But aside from that, it does look like a good loaf. I hope you enjoy it! 🙂
I wonder if there’s a way to design it when it’s not cold.
It looks great!
It looks amazing! Nice job
That looks great. You can see the bubbles all the way down to the edge of the crust. I like mine darker to imbue the loaf with the carnelized wheat flavor, but that’s just personal preference. You have a pretty perfect loaf!