This was my first time doing the aliquot method and it has definitely made a vast improvement to my sourdough. The recipe I followed was a 70% hydration dough
For the starter the night before
– 25g starter
– 50g bread flour
– 50g water
For the dough
– 100g starter
– 10g salt
– 450g bread flour
– 300g water
Mixed the starter the night before and let sit for 8-12hrs. Mix all dough ingredients together and let sit for 30min. Start 3 rounds of s&f 30min apart. Let bulk ferment (I let mine ferment until my 40g of starter in my 2oz cup reached the lid). My dough sat at 78°F. After bulk ferment pre shape, let sit for 30min then final shape. Let sit in the fridge overnight. Mine went for about 22hrs. Preheat oven to 450F with Dutch oven inside. Bake dough for 20min with lid and 15-20min without.
If there is any improvement you can see I can make please let me know! This is the best loaf I have made so far and I’m so proud of how it turned out
This is the full link to the recipe I followed: https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr
by omw2fub08