1st Sourdough loaf
500g flour, 325g water, 100g starter, 21g salt
(Accidentally put twice the salt. Should have been 10g)
Used a 1:1:1 starter at peak
Mixed 2pm. Fermentalyse for 30 min.
Three stretch and folds, 30 min apart, 1 coil fold
in oven with light on to bulk ferment
Turned light off around 6pm
Shaped at 10pm, put in fridge
Took out at 8:30am for 45 min then put back in fridge at 9:15am while oven preheated 1hr
Put in oven at 10:20am, 500°, 20 min top on
15 min at 475°
Let rest over an hour
For the most part, I know I did something wrong at every step. I should have even baked it longer (I forgot to take the temperature of the bread). I just wanted to go to bed and then I just wanted to make some bread. After realizing I put too much salt in too late, I knew it wasn’t going to be great (it actually wasn’t crazy salty). I’m excited for my next loaf!
by Plussizeadventures
8 Comments
Don’t change anything. But keep your starter from going acidic with some 1:3:3 feeds.
Great job! Some of my best loaves have happened when my ingredients and/or method didn’t go as planned. Cheers for this loaf and many more!!
You can do a lot of wrong things, but if you get the fermentation right, that’s 80% of the job done. It’s very nice.
Looks amazing!
It looks like you did everything right to me. How does it taste?
Excellent
Lovely loaf!
It looks marvelous!