This is my 3rd attempt at sourdough breads. It tastes good, and it somewhat chewy. I need all the tips please ! Im always worried about over proofing or under proofing. My starter is mature, so that’s not my issue. How do I get better oven spring ?
Recipe
450 grams of bread flour
50 grams whole wheat flour
350 grams of water
100 grams of sourdough starter
10 grams of salt
-Mix flour and water
– Autolyse for 45 mins
– Add in salt and starter
-30 rest
-5 rounds of stretch and folds 45 mins apart
-3 hours bulk ferment
– shape
-30 mins rest
– proof in fridge for 15 hours
– bake in Dutch oven 30 mins at 500
– lid off for 15 minutes 450
by Aggravating_Success2
1 Comment
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