They taste amazing, but I’m not sure if I’m overproofing or under proofing. Maybe it’s right. All three were made with the same basic recipe but I started experimenting this weekend with different things. The first one jalapeño cheddar was made with 100% bread flour, bulk fermented 6 hours (my house is warm) and final rise on the counter, the last two were done with 50/50 bread and AP. Both were bulk fermented overnight. The chocolate chip one; chips were added during initial stretch and folds, and final shape and rise were on the counter. The plain was shaped and final rise went to the fridge for several hours then I had it on the counter for about an hour before baking. My starter is about 3 months old now and I feed twice a day
Open to any tips or tricks I may need to know.
This is the recipe I use https://littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/#recipe
by Jenni_furry
2 Comments
I think your bread looks great!
My crumb always looks slightly squashed when I do add ins.
Hi. Wow, terrific bakes. They all look delicious. Congratulations.
Unless uoubbake daily no need to feed your starter daily. Pop it in the fridge to work away slowly.
You don’t need much starter. I keep 45 g in the fridge. When I want to bake I pull it out let it warm up before feeding it 1:1:1 this gives me my levain and 15g surplus to feed 1:1:1 to become my new starter. It lives ii the fridge till needed.
Hope this us helpful
Happy baking