I’m fairly new to sourdough, this is maybe my 7th decent loaf. I think this is my best thus far so I’m pretty excited!
Recipe used:
-Mixed together 50g of starter with 175g warm water
-Added in 200g bread flour, 50g whole wheat flour, and 5g salt and mixed until combined
-Let dough sit for 1 hour before doing first set of hourly stretch and folds (bulk fermentation took around 5 hours so I did a total of 4 stretch and folds)
-Pre shaped dough and let to rest for 15 minutes, covered
-Shaped dough and place in banneton basket (I don’t have a banneton so I lined a metal bowl with paper towels lol)
-Let dough proof in fridge overnight
-Baked in Dutch oven with lid on for 20 minutes at 450 degrees, and then removed lid and baked for around 15 minutes at 425 degrees until I was satisfied with the color.
Disclaimer: this was baked in an air fryer/toaster oven
by Poet_Timely
7 Comments
Honestly the crumb looks awesome but the rise… maybe the score needs to be deeper? Honestly it could just be because you used an air fryer but it still looks super good and I’d kill for a fluffy crumb like that.
Slightly over. Which is always better than under.
Can I ask how old your starter is? Mine is 6 weeks old. I’ve yet to make a decent loaf. I’m assuming it’s a starter issue or bulk fermentation. It never looks like others after bulk fermentation. Also, very sticky.
Looks lovely.
Although how the heck did you fit a dutch oven in an air fryer???
My only change would be looking at how to get more height.
I love it. But it seems like there is a shaping issue. Which for me is not an issue:)
How much kneading did you do? If any? That crumb is beautiful
The crumb looks lovely! Did you do your bulk fermentation after you did the 4 folds?