About a month ago I decided to take my first step on the sourdough journey. I am very passionate about cooking and baking, but am equally interested in self improvement when it comes to those skills. Made a natural wild yeast starter from scratch, and this loaf is the second time I’ve baked sourdough with it. My gut tells me I’m not letting it proof or bulk ferment long enough, but I figured I’d ask the internet. How’d I do?
by hemiscounted_themen
12 Comments
Looks great! Agree about being able to let it go longer.
For fun, split your dough into two and let one go a couple hours longer than the other. Or split into three…four…
Ingredients/Process:
Mixed 1000 grams of unbleached AP flour, 25 grams of salt, with 700 grams of warm water. Mixed and let sit 30 minutes for autolyse.
Then mixed 225 grams of wild starter and used folds, then claw technique to incorporate evenly.
Let sit for 30 minutes, then performed first set of stretch and folds.
After 30 min, performed coil folds every half hour 6 times. After final coil fold, I let it bulk ferment for 2 1/2 hours. My kitchen was roughly 71 degrees during this period of time.
After bulk ferment was completely, I separated the dough into two halves (this is one of the two loaves I made), and pulled on counter to shape into ball. I let both loaves rest for 25 min on the counter before performing envelope fold then roll, then pulling on counter again to shape into final loaf.
I let them proof in baskets overnight in the fridge, for 14 hours.
Preheated oven with Dutch oven from cold up to 475 degrees. Once ready, I placed the loaf with parchment into the Dutch oven, adding an ice cube before closing lid, and reducing heat to 450. Baked at 450 for 24 minutes, removed lid, then baked for 18 minutes before removing to cool on counter. I let this cool for 2hrs before cutting.
Beautiful.
What is a wild starter and how is it different from a regular starter?
I think you’re right that it should bulk ferment a bit longer.
Looks great
Your welcome i love sourdough bread
What’s wild?
Work of art😍
Hi. Wonderful looking loaf.
Welcome to the community. Thank you for your detailed recipe and method. You clearly researched your mhodology very well.
IMO this is a little underfermented evidenced by the larger cavernous voids. Efficcient stretchind should make the crumb more even. This does not detract from the the appearance of your loaf. It is excellent⭐⭐⭐⭐⭐.
Thank you for sharing.
Happy baking
Wow that’s a nice one! 😮💨
Wow 🤩 I would say you did A+++ based on looks!
She is beauty, she is grace!