After making several batches of sourdough and going from the most dense and crumbles flat loaves ever to chewy airy loaves. I have finally pulled out the most beautiful loaves I have ever created in my two months of sourdough-ing!
My go-to recipe:
-100g starter
-350g filtered room temp water
-500g KA bread flour
-10g salt
The recipe for these two pictured loaves (yes this was almost a triple batch cuz I wanted to use all my starter lmao) :
-250g starter
-875g filtered room temp water
-1250g KA bread flour
-25g salt
Directions for either recipe:
– Knead dough, rest for 1 hour
-2 set stretch and folds between 30 minutes (1 hour)
-2 set coil folds between 30 minutes (1 hour)
-Cover and rest until doubled (took me around 6-8 hours in my oven on proof setting with door slightly ajar)
-Shape, banneton, cover, fridge. (Next day/12+ hours)
-Next day, preheat oven 450°F, pans inside. Remove dough, flour, score, pans.
-Into oven covered for 30 minutes, then uncover with pan of ice below for 25-30 (or until desired color).
-Cool then cut.
Note: The loaf pan one has everything bagel seasoning and the round is plain.
Note: Will add cross section to comments once they have cooled!
by Loafer02
17 Comments
Side side note: my house is super cold so my starter and dough takes extra time and loving to rise. I learned using my oven bread proof setting with the door ajar speeds things up significantly and never shows any issue of getting too warm!!
Looks gorgeous!! Well done!
Just to confirm, you’re kneading, plus your doing folds? How long are you kneading for after the initial mix?
The door is ajar or it’s not ajar.
Nice work though.
Beautiful work, OP!
**Welcome to the CULT.**
*You can never leave.*
I love the look of the round ones but I prefer the eating of the loaf ones. They look great and the only thing that keeps you from getting a perfect score is sharing the crumb reveal. 😀
Bravo.
Those are beautiful!!
On the loaf bread do you bake it covered?
Those look wonderful!! Congratulations!!!!
https://preview.redd.it/bumccoh1asig1.jpeg?width=4624&format=pjpg&auto=webp&s=bdc460be70a2c71bb75a7f8f1618611cae025245
I too, like to bake one of each
https://preview.redd.it/z3ismojxdsig1.jpeg?width=4284&format=pjpg&auto=webp&s=18fcccccbebdf748a280effca6522acbff945c7a
Crumb update!!!
Beautiful bread
When and how do you incorporate the everything season? Also how much? Looks so good!
That ear on the round loaf is gorgeous. You earned those tears.
Hell yeah, beautiful loaves. Great job.
Beautiful work. I’m surprised it didn’t over ferment in that time, as mine seems to do so. At least I keep getting flat loaves that definitely aren’t underproofed
Spec-bread-ular!