I don't know a lot about sourdough but I'm researching and learning as much as I can. This is my very first sourdough bread using my own homemade starter. I still don't even know proper sourdough terms so forgive my rather uneducated post here. Yesterday I saw a recipe at this link:
https://www.reddit.com/r/Sourdough/s/vTgn9Ku5RQ
It was a no stretch and fold recipe. I basically followed it to a T but will share what my starter consist of, and my baking times.
My starter is a mixture of 40% BF, 40% WF, and 20% Rye. I went this route after struggling to get a strong starter using BF only, or WF only, even a mix of the 2 gave me slow starters. Once I added the Rye it was game on.
Recipe is:
150g strong starter at its peak 350g warm tap water
500g bread flour
12.5g salt mixed into 25g hot water
I mixed my starter with warm water getting all the clumps dissolved then added the BF. Mixed until it came together and dough is tacky. Sat it on the counter covered for 1 hour. Then added the salt with hot water and worked that in. It was really gooey 😫 I did pull the outer in together so I guess it could count as a small stretch and fold. Left on the counter covered for 12 hours (midnight to noon) 70° house temp. It tripled in size and was nice and bubbly. Carefully scraped bowl and moved it to counter I thought I screwed up because it was just tacky not what I'm used to seeing. But I did my lamination (it was still thicker than what I hoped it would be) and shaped it. Sprinkled flour into the banneton and tossed it in there seam side up. I pulled the outsides in to make it a wee tighter. Covered it and put in the fridge till 5pm.(Almost 5 hours fridge time). Miminal rise. Sprinkled the seam side with flour, turned over on the counter, shaped minimally, and dusted top with flour. Scored it down the middle placed it on parchment. Start preheating your oven when you take the dough out of the fridge.
Preheat oven to 500° with DO
Remove DO, add sourdough (on silicone mat or parchment paper) place lid back on and place into the oven.
Drop the temp to 450° and bake for 25 min
Remove lid and bake another 25 min or to your crust liking. Mine was about 10 min longer than the recipe called for. Rested for 3 hours and cut into.
I love the way this bread taste! I can only imagine what it would taste like if it were the perfect loaf (which I have no idea what the perfect loaf taste like 😂) it was nice and springy. This tasted so good that I'm inspired to learn all I can, and adding inclusions too.
I am totally open to suggestions, advice, criticism, etc on the bread and open to advice on starter changes as well.
by Physical-Reward-9148