Finally 🥹

This is my 4th loaf with the starter I made from scratch a few weeks ago. The first ones were dense and sticky. Since I live in europe we don‘t have king arthur bread flour or similar ones. For the first loaves I used unbleached all purpose flour and they didn‘t turn out as I wanted. For this one I used Caputo Manitoba Oro which has a higher protein level – GAME CHANGER!! This one turner out super fluffy with a beautiful crust.

Ingredients:

450g flour
300g water
100g starter
10g salt

I kneaded it and let it sit for 30 Minutes, followed by 3 sessions of stretch & fold every 30 Minutes.
It took about 7 hours of bulk fermentation (at room temp. 24C, 75F). I put the dough in a glass bowl which really helped because I could see the bubbles develop at the bottom. As soon as the dough doubled in size and the surface wasn‘t sticky anymore I preshaped it and let the dough rest uncovered on my kitchen counter for 30 minutes. After that I spread it out as a rectangle and rolled it into a ball and then but it into a banneton into the fridge for 12 hours.
The day after I baked it at 230C/450F for 20 minutes in my dutch oven with the lid on and another 20 minutes with the lid off.

The recipe by Grant bakes really helped me in my process! Thanks to the user that shared it a few weeks ago. ☺️

https://grantbakes.com/good-sourdough-bread/