Did my first loaf a month ago. My wife doesn’t really like sourdough, and our kid doesn’t really like bread in general, so I’ve just been eating it myself, so I think this is only like bake number 6?
I scaled up my starter to 100g per loaf (subtracting bread flour and water to compensate), and I’d been having issues with my loaves being flat, so I lowered the hydration to 75%, and increased how much I’m handling it (for this one I did like 4 stretch and folds and added 2 coil folds, pretty deep into bulk fermentation). This got me around an extra half inch of height over my last loaf.
I don’t own a dutch oven, so I’ve just been throwing a big stainless bowl over the loaf on top of my baking steel. I’ve just been trying to see how much I can do without more gear.
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Did my first loaf a month ago. My wife doesn’t really like sourdough, and our kid doesn’t really like bread in general, so I’ve just been eating it myself, so I think this is only like bake number 6?
The recipe is modified from the King Arthur Pain de Campagne recipe: https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe
I scaled up my starter to 100g per loaf (subtracting bread flour and water to compensate), and I’d been having issues with my loaves being flat, so I lowered the hydration to 75%, and increased how much I’m handling it (for this one I did like 4 stretch and folds and added 2 coil folds, pretty deep into bulk fermentation). This got me around an extra half inch of height over my last loaf.
I don’t own a dutch oven, so I’ve just been throwing a big stainless bowl over the loaf on top of my baking steel. I’ve just been trying to see how much I can do without more gear.
It’s a beautiful loaf!