First ever sourdough loaf with my 2 week old starter. Any feedback would be great!
Method:
1 cup starter
1 1/4 cup filtered water
3 cups bread flour
1 tsp salt
Mix starter, water and flour until shaggy dough formed. Cover and let rest 30 mins.
Add salt, kneaded for 5 mins. Cover and let rest for 1hr.
Then begin stretch and folds- total of 4 sets, every 30 mins. After the last one, cover and let sit for 2hrs.
After 2hrs, laminate and shape your dough. Place into banneton, and into the fridge for 12hrs.
The next morning preheat the oven to 500°F, and insert roasting pan (don’t have a Dutch oven yet!). Take the dough out, score it and place into the pan along with 3 ice cubes under the parchment. Lower the temp to 450°, and bake for 25 mins with lid on, and 15 mins lid off.
Cooled for 2+hrs before slicing in.
by Sea_Pro333
6 Comments
damn. I hate myself looking at this loaf. I’m three+ years in and esp summer months I struggle so hard to acheive this, even after 300+ loaves.
Amazing looks pro, I’d pay 3-4€ for this
Surely is lovely
Looks great! I’m sure you’ve heard this before lol but your should really invest in kitchen scale! So much more accurate than using measuring cups😊
Wow you get such a beautiful rise with only ~3 hours at room temp! What temp is your environment?
I like the shape of your loaf. It would make great sandwich bread.
Looking great! The large pockets of air could indicate that you could push the fermentation a bit longer and/or maybe apply a slightly tighter shaping. Loafely regardless!