After making flat dense loaf, after flat dense loaf, I'm finally thrilled with my results. This is, by far, my best looking loaf to date and I needed to make sure this recipe is out there for anyone else who was struggling.
https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr
by HeavyMetal714
2 Comments
I have seen that recipe referred to a few times recently, will have to try it out.
What is interesting is the starter/levain at 1:2:2 ratio. If I did that for overnight it would be past using and already falling. I have to do 1:5:5 if I want to leave it out overnight at room temp. I think generally you have to do some testing with your own starter to determine how many hours it takes to double at different ratios to be confident in a recipe using a levain.
Just a comment, nothing wrong with his recipe!
The recipe seems fine, but it’s pretty standard. It’s a 70% hydration, all bread flour recipe, and I’m not seeing anything out of the ordinary as far as technique/process goes. I’m curious what the main difference was for OP…