I’ve been making sourdough since May and it’s been a crazy roller coaster of emotions. My first loaf came out dense, gummy and flat. I went out to dinner with my wife and came back to see my dog ate half of it off the counter. Since then my loafs have only gotten better. Only thing I’ve been struggling with is getting more oven spring. Any suggestions as to what I could do better to get a better oven spring? I’m soaking towels in a stainless steel casserole dish and using that to create steam.
Recipe
400g bread flour
50 whole wheat
50 rye
100g starter
360g water
15g salt
Autolyse for 30
Bulk ferment for 6hrs with stretch and folds every 30min.
Pre shape and then final shape
Cold proof for 14hrs
Bake at 450° 20min with steam 20-30min no steam.
I also wanted to share my sourdough naan bread and sourdough pumpkin cheesecake cookies with pumpkin cream cheese frosting 😋 both made with my sourdough discard.
by Necessary-Run-4958