My best loaf yet.
280g water
135g starter
450g bread flour
9g salt
10g avocado oil
20 granulated sugar
20g honey
Rest 1 hr then S & F every 30 mins x 4, bulk ferment 7hrs total from mix of ingredients.
Into fridge for 12-14 hours
Taken from fridge & set on counter for 2-3 hrs… about 1 longer than I wanted but I got busy… then added cinnamon sugar and shaped.
Baked @450 for 20mins, then 400f for 25- 30 with lid off. I realized the top was cooking fast too late or I would have put foil over top to prevent burning of crust.
Any recommendations, what could I improve? I feel I could improve on shaping. This is my 4th attempt at sourdough.
by atraumaqueen