I got into making sourdough bread for 2 months now. This is my very first loaf that I added topping inside the dough.. she’s gorgeous im tearing up right now!
What other topping would you add to the next loaf? Let me know a must try recipe 💖 happy baking guys
by Elenale10
6 Comments
Nice! So how did you add the cheeze? While folding or straight in the dough?
Beautiful!!
For this recipe : House temperature 73F 600 g flour (100 g whole wheat, 500 g bread flour) 450 g filtered water 12 g salt 108 g starter ( I feed my starter before with 250g of whole-wheat flour and 170g of Luke warm water) 12:01pm
6:36pm I mixed water and starter together first 7:15pm add salt rest for 30 mins 7:45pm #1 first stretch and fold rest 45 mins 8:30pm #2 S&F rest 45 mins 9:30pm#3 S+F rest shape ( then I forgot to add topping ) Did another S&F just testing if the loaf turn out 10pm: straight to the fridge ( dough temp 74,6F)
Next day, 7am take my dough out rest on counter for 1 hour, I place my cast iron with lid on preheat my oven 490F for 1 hour
Then take out the dough dust with rice flour and score. Put in the bread reduce temperature to 482F with lid on and a bottom rack I put baking tray with hot water ( can’t find any lava rocks which I have seen a lot of ppl using, I lived in Canada let me know any I can find safe for steaming) bake for 20 mins After 20 mins removed lid, reduced to 428F Rest 15 mins after ( I had to go to work after so have no time to cut ) So here is the picture of her !
https://preview.redd.it/nxxom7l36ctd1.jpeg?width=3024&format=pjpg&auto=webp&s=0458dafd1c78771591cbfa14ad46306d10facea9
Thought she will not turn out as I imagine but I was completely wrong. Never hurt to try anything! Also I’m kindly asking for a crumb read please 🙏🏼 thank you so much y’all happy baking 💖
it looks like a dinosaur, so cool🤯
I am sooooo close to buying that bread oven? Would you recommend? I know you said you’ve only been at it for 2 months, but did you use something else previously?
This is amazing! You did well! I’m on the journey as well and feel I am finally able to consistently turn out decent loaves. Next step is add-ins like this. I am also wanting to do a cheddar/jalapeno loaf. Would you say adding the add-ins significantly changes the bake methodology much?