Made my very first sourdough. It was sandwich bread instead of a Dutch loaf (I think it’s called that lol).
by HereForBeer89
17 Comments
Fuzzy_Welcome8348
Looks awesome! Great job
Odd-Combination-9067
Looks wonderful! May want to rub a bit of oil on sides of parchment for browning.
murfmeista
That there is an awesome job!!! Looks great!
GlenGlenDrach
Great loaf, might need some more heat on the bottom there, do you have a pizza-stone or similar?
HereForBeer89
Recipe: 150 grams of starter 425 grams of King Arthur Bread Flour (12.7%) 225 grams of water 40 grams of extra virgin olive oil 40 grams of Vermont Maple Syrup 10 grams of sea salt
Mixed water, starter, oil and syrup together first. When syrup is dissolved, add in flour and salt. Stir until mixed. 30 minutes rest. 2 sets of folds. 12 hours bulk fermentation time. Shaped dough to size of pan, drag method to firm up top (can’t remember what it’s called). Placed in oiled pan. Took 6 hours to rise 1” above pan. Oven at 375F for 45 minutes. Internal temp of 195F.
You did well for your first sourdough. For your next loaf, try changing the hydration levels to see how it impacts the texture and flavor. It can make a noticeable difference.
ItsmeKT
Its beautiful, I’ve been meaning to try a sandwich bread. thanks for the recipe.
whatevs_1027
That is a lovely bake!
Imkarsy
Fantastic!
AdHefty2894
Looks great. I am currently making my first starter and will try my first bake later this week. Wish me luck.
JagerMeistear
You can make in a regular loaf tin?
I don’t have a bowl for mixing. Or a banaton. I have an instant pot which I will use for mixing and stretching and resting and final shaping before proofing.
Dismal-Importance-15
Great!
shivermetimbers200
Good job but I lowkey would pass if I was offered a slice
ballerinaglitter
Looks pretty darn great! If you want to get picky, I believe the air bubble along the top of the loaf is from over fermentation.
17 Comments
Looks awesome! Great job
Looks wonderful! May want to rub a bit of oil on sides of parchment for browning.
That there is an awesome job!!! Looks great!
Great loaf, might need some more heat on the bottom there, do you have a pizza-stone or similar?
Recipe:
150 grams of starter
425 grams of King Arthur Bread Flour (12.7%)
225 grams of water
40 grams of extra virgin olive oil
40 grams of Vermont Maple Syrup
10 grams of sea salt
Mixed water, starter, oil and syrup together first. When syrup is dissolved, add in flour and salt. Stir until mixed. 30 minutes rest. 2 sets of folds. 12 hours bulk fermentation time. Shaped dough to size of pan, drag method to firm up top (can’t remember what it’s called). Placed in oiled pan. Took 6 hours to rise 1” above pan. Oven at 375F for 45 minutes. Internal temp of 195F.
Recipe I found online. Source and credit goes to:
[Sourdough sandwich bread recipe](https://vanillaandbean.com/fresh-sourdough-sandwich-bread-same-day-recipe-or-overnight/#wprm-recipe-container-78265)
I’d eat it
Yum!!!
It’s a gorgeous loaf of bread! 😍😍😍
You did well for your first sourdough. For your next loaf, try changing the hydration levels to see how it impacts the texture and flavor. It can make a noticeable difference.
Its beautiful, I’ve been meaning to try a sandwich bread. thanks for the recipe.
That is a lovely bake!
Fantastic!
Looks great. I am currently making my first starter and will try my first bake later this week. Wish me luck.
You can make in a regular loaf tin?
I don’t have a bowl for mixing. Or a banaton. I have an instant pot which I will use for mixing and stretching and resting and final shaping before proofing.
Great!
Good job but I lowkey would pass if I was offered a slice
Looks pretty darn great! If you want to get picky, I believe the air bubble along the top of the loaf is from over fermentation.