Fed 50g starter from the fridge with 100g warm water, 100g wholemeal flour around 1am (couldn’t sleep)
Mixed 200g starter with 200g granary flour, 100g wholemeal bread flour, 700g strong white bread flour, 700g water, 20g salt at 11am, 5-6 rounds of stretch and folds/coil folds and bulk fermented until the dough had risen by about 75% and was no longer sticky, around 5pm.
Preshaped, left for 20 mins, shaped and put straight into fridge in bannetons lined with rice flour.
Next day at 8am baked in a Dutch oven at 220°C with lid on for 30 mins, 10 mins with lid off at 200°C.
So happy to be getting consistent results after baking sourdough for 2+ years!
Artistic-Traffic-112
Hi. Excellent loaves⭐⭐⭐⭐⭐
mr_Ohmeda
Looks like you got it mastered.
Sadieloufrogs423
I’ve been struggling so bad with this for the past three months I think six loaves and all of them however I am getting better. I’m getting definitely better oven spring but I either under proof or over the loaves are dense at the bottom, irregular holes and caverns and it’s gummy or dense. I have a proofing chamber so I can set the dough to the correct temperature I want and I measure the dough temperature constantly any tricks for fermentation that you have learned
5 Comments
Fed 50g starter from the fridge with 100g warm water, 100g wholemeal flour around 1am (couldn’t sleep)
Mixed 200g starter with 200g granary flour, 100g wholemeal bread flour, 700g strong white bread flour, 700g water, 20g salt at 11am, 5-6 rounds of stretch and folds/coil folds and bulk fermented until the dough had risen by about 75% and was no longer sticky, around 5pm.
Preshaped, left for 20 mins, shaped and put straight into fridge in bannetons lined with rice flour.
Next day at 8am baked in a Dutch oven at 220°C with lid on for 30 mins, 10 mins with lid off at 200°C.
So happy to be getting consistent results after baking sourdough for 2+ years!
Hi. Excellent loaves⭐⭐⭐⭐⭐
Looks like you got it mastered.
I’ve been struggling so bad with this for the past three months I think six loaves and all of them however I am getting better. I’m getting definitely better oven spring but I either under proof or over the loaves are dense at the bottom, irregular holes and caverns and it’s gummy or dense. I have a proofing chamber so I can set the dough to the correct temperature I want and I measure the dough temperature constantly any tricks for fermentation that you have learned
What size Dutch oven do you use