Used the ratios from King Arthur’s Extra Tangy sourdough. Made the overnight around 10am on Sunday and let it sit out for 4-5 hours. Then it sat in the fridge from about 2pm Sunday to Monday morning around 7am. Did its bulk rise from 7:30 to 11. The shaped (500g each) and let rise to about 12:45. Into a 450F oven with steam for 20’ish minutes. Probably could have used a few more for more some extra crusty, but overall very happy.
4 Comments
I agree! Yum!
Yeah, you did!
Beautiful!
Used the ratios from King Arthur’s Extra Tangy sourdough. Made the overnight around 10am on Sunday and let it sit out for 4-5 hours. Then it sat in the fridge from about 2pm Sunday to Monday morning around 7am. Did its bulk rise from 7:30 to 11. The shaped (500g each) and let rise to about 12:45. Into a 450F oven with steam for 20’ish minutes. Probably could have used a few more for more some extra crusty, but overall very happy.