Hello all!
Real quick: After moving into our new home, I struggled a bit getting my starter back to functionality. Couple that with the apprehension of baking in a gas oven versus electric (still using my Lodge Dutch oven), I finally took the leap.
My starter is still a bit young (about 2 weeks), but above are the results. This is also my first batard since I usually use a boule banneton. Finished loaf was soft and slightly tangy.
Recipe is from Pantry Mama
https://www.pantrymama.com/small-batch-sourdough-bread/#recipe
250g flour (KAAP)
175g water
50g starter
5g salt
Mix
4-6 stretch and folds
1-2 coil folds
Bulk ferment for about 2 hours
Cold ferment for roughly 10 hours
450° for 25min
410° for 10-15min
Camera settings need adjustment as these appear underbaked/browned.
I've prepared another batch (doubling the above recipe) and will use the batard banneton again, but just want the loaf a bit bigger.
Tell me what y'all think!
by CzechColbz
2 Comments
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Looks great but definitely under baked.