This is the recipe and method I used, I just double the amount:
https://brodandtaylor.com/blogs/recipes/beginners-sourdough-bread
It looks, sounds, and feels good to me, but I am rather a beginner. Any comments would be appreciated 🙂
Edit: I mixed my starter a 1:3:3 ratio at 11:30ishpm. I woke up the next morning at 7am and began mixing my dough around 7:20. I waited 30 minutes then did my first stretch and fold. I only did two more additional stretch and folds. While waiting between folds, my dough was consistently at 78 degrees. I then let it sit for 2 hours (at about 80 degrees). Might have that been too short, maybe/probably. I tossed it in the fridge around 11:15am, then went to work. It sat in my fridge until 8:30pm. I proceeded to bake it at 475 for 20 minutes covered, then at 425 for 25 minutes uncovered. I left it in the oven a couple minutes longer to see how much more it would brown. I didn’t want to push my luck, so I took it out after another 2-3 minutes.
by amberallgood
6 Comments
Beautiful decorative work on the outside and a wonderfully even crumb structure on the inside. You should be very proud of this bake.
Here to say under fermented before someone else does. Is that correct? Idk it looks decent to me. But someone for sure will say it, so might as well be me. Do better, or congrats, whichever it is. I’d eat it.
Under
Stop. Squeezing. Your. Bread.
It was perfect right until you cut it and started squeezing it!
Stunning