Starter was beautiful and so I just HAD to make sourdough. Crust is the best one yet! Look at those bubbles. First time that’s happened for me (I’m a newbie). Haven’t opened it yet since I just took it out of the oven.
Recipe:
100g starter
370g warm water
500g flour
12g salt
Skipped Autolyse
Starter and water mixed in a bowl
Add flour and salt; hand mix until just shaggy
Stretch and folds every 30 minutes for 5 sets
Bulk ferment overnight on countertop (around ~9 hours in kitchen)
Shape with 2 sets of push and pulls 30 minutes apart
Cold ferment in fridge for around 15 hours (I couldn’t wait)
Preheat oven and Dutch Oven at 550°
Score and place in DO, lower heat to 450° and cook for 30 minutes
Take lid off and cook for 10 more minutes at same temperature
by Noggin_0207
4 Comments
Beautiful loaf!
If you don’t mind me asking, how’d you get your starter so bubbly? I’m on day 13 of feeding and it’s been a struggle, not sure if I should be adding more water? It’s a thick consistency right now
Amazing!!! Enjoy it!
Ooh those blisters! 😍
Triples is best