Dining and Cooking
Sourdough

After many subpar loaves… it happened


I’m an avid home baker but have always had some trouble with breads (or anything that needs proofing). After many aggressively average loaves, I got this one last night and IM SO PROUD. Now I get to continue to chase this high.

Happy Monday, everyone!

by Ornery_Cupcake_

4 Comments

  1. Ornery_Cupcake_

    Recipe:
    100g starter (I don’t know the hydration, I go by feel. Fed with WW flour)
    450g Bread Flour
    330g Water (30g reserved)
    10g Salt

    Mix starter, 300g water, and flour until rough dough forms, left for 30 minutes

    After 30 minutes, add salt and remaining water. Dimple/pinch in salt.

    Rest for 30 minutes, stretch and fold. Do 3 rounds of rest/stretch and fold.

    Let proof until dough jiggles when you shake the bowl (probably 8-10 hours but I keep my apartment pretty cold)

    Flour a banneton with rice flour. Shape dough in to a boule. Place in banneton and refrigerate overnight.

    Remove from fridge in the morning and let rest on the counter until the dough feels pillowy when you poke it.

    Heat oven with Dutch oven inside to 475F. During preheat, roll loaf onto parchment and score. Once oven is to temp, put the loaf into the Dutch oven. Cook covered for 30. Drop to 425F and cook uncovered 10-20 or until you get your desired color.

    Please note that I’m baking at high elevation. No clue how this would work at sea level.

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