Dining and Cooking
Sourdough

Scoring design came out pretty good if I say so myself 💁🏽‍♂️


450g AP bread flour, 50g Whole wheat flour, 10g salt, 10g olive oil.

Mixed water and starter, then added in flour, salt and olive oil. Mixed with hand until fully combined. Rest 1 hour, 2 stretch and folds and 2 coil folds 30 minutes apart. Bulk fermented until 50%, did lamination and preshape, rested 30 min, then shaped and placed in fridge for 17 hours.

Baked at 450 lid on for 30 min, lid off 15 min.

by dudewheresmyjelly

10 Comments

  6. v_c7

    So pretty!! Do u have a picture of it before baking? My scoring needs work lol

  10. redditugo

    looks good. What’s the pattern design you use before baking?

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