I accidentally made a loaf that I’m not sure how to recreate, but it’s my favorite yet!
I usually follow the foodbod sourdough recipe which is 50g starter, 350g water and 500g bread flour.
While I was making the dough, my scale wacked out as I realized I was adding a TON more water than usual. I think this scale issue caused me to add a lot of extra flour too.
The loaf turned out huge, almost double the size as my normal loaves. But it was truly the fluffiest loaf I’ve ever made and I wish I could recreate it!!
Does this mean I should find a recipe that requires more water? I live in a warm humid climate so I’m not sure if that matters when choosing a recipe.
Here are photos, but please no harsh judgement I’m still a beginner!
by Local-lemon789
5 Comments
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I get fluffy loafs and I do 100g starter, 500g flour, 375 g water, 10 g salt. I’m also in a warm climate. Yours looks nicely proofed, could that be the difference from your past loaves?
Looks great but I would recommend cooking a bit longer. I do 30 mins at 450 in the pot then do 15 mins directly on the rack to get a darker color. Play around with timing and adjust to your preferences
I like the 70-75% hydration range. Mostly because it is easier for handling.
It looks like you have a good level of hydration and bulk ferment was a good length of time to get you this result.
If you want to try another recipe, I quite like Chain Baker. He has a video below each of his recipes. This is his no-knead 70% bread recipe:
https://www.chainbaker.com/no-knead-sourdough/
Start keeping a log of the temp of the water and the temp of the dough. This might help you get the coloration needed to reproduce it