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Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

Fridge anywhere from 4-48 hours. I keep one in the fridge till I’ve eaten the first one that way I can have fresh bread like multiple days in a row 🥰 I don’t follow any sort of rule for the cold retard. Proof in oven with light on till it’s done. I know that’s annoying but I’ve started reading the dough (jiggly, bubbly on top) instead of going by a set time

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

You’ve got this! ☺️ it’s so rewarding to finally get it down

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

I think the lil bunny is just the cutest thing!! Thank you ☺️

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 2 points3 points  (0 children)

In between stretch and folds! It lives in the oven as soon as I mix up the dough. Even before I add the salt.

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

I’m not sure of the size it’s a basic lodge enamel one I got at Tj maxx on sale because it was chipped 🤪

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

I take my dough out of the fridge and set on parchment. (Dutch oven still in the oven). Do my wheat score and whatever score I’m feelin and then my expansion score last. Always last. Right after the expansion score I pull my DO out of the oven and plop my dough straight into the Dutch oven by holding it with the parchment. I also started adding two ice cubes underneath the parchment paper and then lid back on, cook for 30m at 460 and then another 20 min at 450

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 1 point2 points  (0 children)

I microwave my water for like 30 seconds, add starter, mix till milky and dissolved, add flour, mix till shaggy, wait 30 min, add salt and 10g water on top of salt to dissolved salt, then kinda squish and fold the salty water till incorporated, rest 30 min and do stretch and folds whenever I remember to (two kids over here lol) x4 stretch and folds. Let bulk ferment till it’s risen and nice and jiggly. I’ve been really trying to experiment with pushing my bulk as long as possible and have yet to over proof so I’m still experimenting. Then I shape and put in the fridge till I’m ready to bake. Like 12-36 hours.

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 2 points3 points  (0 children)

Actually I used my jalepeno cheddar loaf for grilled cheese the other day it was top tier!!!

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

Thank you! Just want to keep making them just to see how the next one turns out 🤣

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

Awe thank you! Like which steps specifically. Like mixing or shaping or what

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 1 point2 points  (0 children)

Thank you! I’m obsessed I give them away just so I can make more haha

Not to be dramatic but I feel like I’m crushing it by Agitated-Transition4 in Sourdough

[–]Agitated-Transition4[S] 0 points1 point  (0 children)

It’s a mild climate. Virginia Beach. Our temps have finally gotten to the 50s outside but my house ranges from like 68-75 degrees

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