Earlier this year I had to have surgery, healed up great but had a long road with PT and recovery. I started back on my sourdough journey two months ago and had many decent loaves but I knew they could be better. I've tried different methods. What ended up working for me was reserving 20g of the water then mixing everything except the salt (autolyse), then adding the salt to the reserved water and add that to the dough during the first S&F. 3 more sets of S&F, then temping my dough during bulk ferment. 18 hour cold process in the fridge. Recipe: 80g starter, 400g flour, 280g water, 8g salt.
Set your mind to it, and you can do it! I've been smiling ever since I sliced this open, I'm not gonna lie. 😄
by Ravenwylde
5 Comments
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Congrats on getting back on your feet! PT is hard work. You deserved this loaf 🙂
Wow well done on this loaf and your recovery!! ❤️🩹
Yummy
Lovely! Congrats on your recovery 🙂