I experimented a little bit with my sourdough and I think I've made my best loaf yet! It's super tangy in the bread and the crust, I can really taste the sourness and it's fluffy!
Also if anyone can tell me why honey seems to make my dough rise more? Ive done now with and without and the honey does something to it. I'd like to know the science behind it.
My recipe:
For starter: 100% hydration
– 30g dark rye flour
– 30g unbleached all purpose flour
– 60g warm Brita water
– 60g starter mix
For bread:
– 345g Brita water
– 500g bread flour
– 25g honey
– 50g starter (100% hydration)
– 10g salt
1.) mixed the starter, water and honey in a bowl until mostly combined then added flour and salt
2.) shaped dough and let rest for 30 minutes then autolyse for 1.5 hrs
3.) 6 stretch and folds over 2 hours
4.) bulk fermented for 5.5 hours
5.) shaped dough and placed in banneton
6.) cold fermentation for ~24 hours
7.) baked at 450F with lid on in Dutch oven for 30 minutes and lid off for 7 minutes.
by bigshot33
4 Comments
**Hello bigshot33,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
nice!
Looks perfect for toast, nice job
Honey is mostly sugars, which are by far the easiest food for micro-organisms in your starter to digest. Giving honey to your starter turbo-charges its development.