I’m so happy! Second try at sourdough bread with a rye starter, first try was awful, came out like a pancake, tried to lower recipe hydration from 78 to 70 and there it is!!! Tasted so good!
Seems like the inside was a bit underproofed but I think it’s better than having an overproofed loaf right?
by Marcoc0202
6 Comments
450 gr bread flour
300 gr water
100 gr starter (I used dark rye)
10 gr salt
3 sets of stretch and folds, 4 hours bulk ferment and 12 hours cold proof.
That looks amazing!!! I haven’t made a second load yet but I’d love it to be as good as yours!!
Looks great! I’ve been pushing my bread longer as I find that it’s much nicer to eat when it’s a bit over than a bit under. That’s my preference though – under feels a bit squeaky to me when I chew. I’d suggest extending your BF a bit longer next time, and keep going, you can always go back again but you’ll find the best spot 🙂
Beautiful!! Wish I was there to taste it for you! 😉
You’re winning. Don’t give up 😂
Your second try beat my 17th