Just made my first sourdough loaf ever with my brand new starter (exactly 4 weeks old, using KA bread flour with about 1/4 KA rye flour) and feeding 1:1:1 daily.
Recipe:
125g active starter
325g water
500 g bread flour
10g salt
Did 4 stretch and folds 30-45 min apart then left on the counter to bulk ferment about 8 hours (kitchen is about 68°) then went in to the fridge in banneton after shaping from 10pm to 7am.
Baked at 450° in Dutch oven for 40min covered, 10 min uncovered. I went straight from the fridge to the oven (maybe not the best? Unsure)
Overall I’m happy with the flavor and the rise but it was a bit gummy. Really I feel like I’m winging every portion and am just happy it was edible but any recs on how to decrease the gumminess I’ll gladly take!
Also my scoring needs work but we’ll get there.
by CloudberryFae
2 Comments
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Looks so good!