Dining and Cooking
Sourdough

My best loaf yet!


I’ve been causally baking sourdough for about a year now, and while it’s always tasty, it’s not always pretty on the outside. I think I achieved both with this one!

500g white bread flour (yields two small loaves)
350g water
100g starter
10g salt

Perform 4 stretch and folds 45 mins apart, total bulk fermentation time 6-7 hours. Wet the dough with a damp paper towel then roll over sesame seeds (I used white & black) Shape and let proof at room temp for another 2 hours, then into the fridge to cold proof for 24 hours.

by oatmilkl0ver

5 Comments

  1. AutoModerator

    **Hello oatmilkl0ver,**

    #**This bot comment appears on all posts.**

    ***

    **[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**

    ***

    #**Being polite & respectful**
    **are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**

    **Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**

    ***

    **Thank you** 🙂

    #**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**

    ***

    #**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*

  2. frelocate

    I did a double-take, as I *just* yesterday baked a couple of small sesame boules yesterday.

    I also toasted some sesame seeds (10% the flour weight) and incorporated them into the dough from the get-go — really amped up the sesame nuttiness.

Write A Comment