Today was my first try at baking a sourdough and I’m looking for opinions on how I did.
For the most part I followed u/cute-perspective633 recipe
But I made some minor modifications after some research
Ingredients
450g Bread Flour
150g Whole Wheat Flour
420g Water room temp
120g Active Starter
12g Sea Salt
+10g Water to mix and dissolve some salt
Instructions
Fermentolyse – Mix water and starter in a bowl with a bread whisk then add the bread flour, whole wheat flour and water. Cover and then let it rest for 60min.
Add Salt to 10g of water and stir, it won’t dissolve completely but it’s good enough. Then add it to the mix from 1. Mix it together with your hands.
Bulk Fermentation – for me there’s no timing on this one but pinch 30g off my dough and leave it in a shot glass with some plastic wrap to act as an aliquot.
Do some 3 set of stretch and folds in 30min intervals, then when I checked it wasn’t really close to window paning so I did 2 sets of coil folds. Once it was close (I don’t know if i should have kept going here) I stopped and let it rest until the aliquot showed a 35% rise.
Pre-shape – Then I pre-shaped it, spread it out, lettered fold, fold the top and bottom into a point, and roll it up and into a bagged banneton into the fridge for 16 hours.
Bake – preheat the oven with the Dutch oven inside at 230C. Turn the dough out onto a baking paper and score deeply end to end. Then put the whole lot into the Dutch oven and bake for 20min with the lid on and 30 with the lid off.
Let me know if there is anything can do to improve.
by indifferent_human
37 Comments
Absolutely beautiful loaf.
no critique
Are you happy with the result? If so, there’s no need to improve anything.
If not, how come? Explain what you are not happy with and try to improve that specific thing, rather than doing what others say could be improved.
Kinda perfect.
https://preview.redd.it/vdpx8nh1dqvg1.png?width=480&format=png&auto=webp&s=ab661b0337730f779c558cc5909ffa9fbf3de123
May God protect you from my jealosy
Gotta say it looks great. Literally said “ohh that’s nice” when I saw the sliced photo. PS I am usually pretty harsh on loaves posted in this community because they’re typically clearly under or over. This looks great
That is beautiful country loaf! You obviously researched and applied your knowledge to a great success.
Well done!
No criticism to be found here.
10/10
What is it like to be god’s favorite lol
Truly illegal. Wow. Im calling the bread police! Please send to me for proper disposal. Thanks.
It’s not slathered with butter and in front of me to eat.
What the heck! My first loaf was a frisbee.
Well done.
That looks pretty perfect to me!
Did you choose a 30% rise due to the dough/room temp? My dough is cold at about 21ºc so i’m pushing towards 75+%.
Was it wobbly like jelly when you shaped?
What a great first loaf!
My criticism is, how dare you have this be your FIRST loaf. How dare!
With all the love, fuck you for having such a perfedt loaf on your first try 😭. Enjoy!
To address your concerns about chewiness on the sides and the paleness I see at the bottom, perhaps try a higher temp? I go 250C 20-25mins lid on then lower to 230C then lid off for another 20-25. Spraying with water prior to putting the lid on will add steam, which will help with browning after the lid is taken off.
Not quite 100s of loafs in but getting there and thats almost what im shooting for crumb wise now…..dang! Amazing 1st loaf.
It looks too delicious. 🙂 Whatever you did, it’s good that you’ve taken detailed notes beause you’ll be able to repeat it. Once you get more comfortable with how the dough should look and feel and get confident in producing consistently good bakes, you can start experimenting more.
Respectfully, I hate you.
Yeah, this loaf looks pretty perfect! Congratulations! Now have fun with inclusions, different flours, play around with hydration, or decorative scoring, etc. Have fun!
First??????? I am beyond amazed. Literally looks amazing. Would eat it, make a sandwich, or just slop some butter on it to eat it.
Rookie mistake there. You didn’t leave any room to improve
It’s awful, you gotta hand it over to me for disposal immediately
https://preview.redd.it/ytzpqvk7tqvg1.jpeg?width=1003&format=pjpg&auto=webp&s=3beabf5cec37f99c7322c45c1b8fe4edbe00304b
Beautiful, bravo.
GIVE IT HERE 🤬
Good job
How does it feel to be God’s favorite?
So sorry you got it right the first time. You’ll never know the tears of shame at your gummy loaf, the horrors of a two pound frisbee, or the accidental ciabatta. My condolences.
Good job! I hate you.
Keep doing what you’re doing
Only advice would be to use a sharper blade to do your scoring so that you don’t end up with spiky bits on your ear(s). Looks fantastic!
We need to create a sourdough circle jerk lmao
Can I call BS? Brilliant Sourdough.
Uumm there’s no butter slathered on it..
that looks like pro level
Hey so that’s actually a perfect loaf and I have absolutely no advice for you. Keep doing what you are doing, I suppose. It’s absolutely beautiful.