I actually managed a successful loaf!
500g bread flour
375g water
100 g ripe starter
12 g salt
1. Prepped starter 1/3/3 night before
2. 9 am: Combined flour and water to autolyse for 1 hr. Then added starter and rest of ingredients.
2 hrs of stretch and folds/ fold and tucks every 30 minutes.
3. Let bulk rise at 70* for 8 hrs.
4. Reshaped for and let sit for 30 min, then shaped and put into banneton for 12+hr cold proof over night. (8pm)
5. 8:00 am preheated over and Dutch oven at 500.
6. At 9 am dropped tempt to 450. Scored and Baked for 20 with lid on then 25 with lid off.
I’d love your pro feedback and tips.
by MRruixue
6 Comments
Wow! Great work! That is a wonderful loaf!
Um… no. Give us tips instead. That’s amazing.
Hi. That is a beautiful loaf abd lovelt colour and yet it seems to me the crumb is a bit out of ballance large not evenly distributed and fine to. It seems like it it is slightly wet in the middle. I feel the stretch and fold was a bit lacking and maybe another five to ten mins in the oven. Sugest you have a foil cover to shiels your crust from direcy heat
Stretching hope this mat help.
Forming gluten:
Several sets of folding and stretching and folding. Starts after a minimum rest of 1 hour autolyse(water absorbtion).
• simple bowl or counter stretch:
The dough will tend to stick to the surface. With wetted fingers tease up the far edge of the dough and lift up as far as it will without tearing, gently. Pull across to other side and lower down to seal on top. Twist 90° and repeat two or three times. When the dough resists, won’t lift, it is time to rest minimum 1/2hr to allow dough to relax. Repeat 3 to four times at 1/2 hour intervals
• Coil fold: bowl or counter. Tease wetted fingers in under edges of dough both sides, lift gently and allow self weight to draw down dough. Drop the near edge down ‘coiling’ the remaining bulk over to the other side. Repeat until the dough will not stretch under own weight. Time to rest dough . Three to four sets in all.
• Lift slap fold: on the counter , strectch dough to about 1″ thick. Reach over with wetted fingers and tease under corners. Lift up ajd across whole swinging the dough away so the dropping free edge slaps down then fold over the held corners and tap down. Repeat 3 to 4 times. Until no more stretch. Repeat sets at 1/2 hour intervals.
These folds are mix and match 3 to 4 sets combined total.
• Letter fold: like laminating; part of shaping process. Stretch dough out to roughly 1/2 ” thick rectangle. Lift far edge over to third point then fold other edge over. Tightly roll dough and pul tuck corners under bulk of dough to tension the boule. Lift and place in prepared banetton ready to proof after a rest of a minimum of 1/2 hour.
Happy baking
Looks fabulous. Keep doing what you’re doing, don’t get too hung up on miniscule “improvements “
When you say you prepped the starter, do you mean that you do one part existing sourdough starter and three parts flour three parts water? Is that with the 1/3/3 means?
Zero tips. That is an absolutely stunning loaf, for even an experienced baker.