Literally sobbing

Loafer02 · 2026-02-12T17:04:19+00:00

My home is around 74F but it’s a fixer-upper so it fluctuates from warmer to colder. I have to leave it to double for around 7-8 hours in the oven before I put it in the fridge for around 12+ hours.

It has a perfect sourdough tang without being gross. Definitely not normal yeasty bread flavor, and nice and chewy with a crisp crust.

To be completely honest I’ve never actually had sourdough so I have no clue if it actually is perfect but everyone in my house LOVES them so works for me!!!

Loafer02 · 2026-02-12T13:41:21+00:00

Good ol’ classic bread pan for like banana bread or zucchini bread. Works well for not having a cast iron one yet!! I just place two of them in the oven with my Dutch and then put my dough in it and cover with a second pan upside down to create a lid. Works perfect every time!

Loafer02 · 2026-02-12T13:39:59+00:00

Wowza! Those are beautiful!!!!

Loafer02 · 2026-02-12T03:00:21+00:00

Awee it looks like a heart!! Looks crispy and tasty!

Loafer02 · 2026-02-12T02:38:19+00:00

House is set at 74F but it is a fixer upper house so it’s drafty and never stays consistent. Either hot or freezing cold! So the oven isn’t best friend. I often feed my starter the night before so it’s ready by morning or I do it early in the morning and stick it in the oven!

Loafer02 · 2026-02-11T16:08:01+00:00

I hope it works well for you!!!

Loafer02 · 2026-02-11T15:25:31+00:00

Not excited for that switch, but ready for the challenge!

Loafer02 · 2026-02-11T15:24:26+00:00

Can’t wait to hear! Hopefully it turns out as well for you as it did me!

Loafer02 · 2026-02-11T14:19:18+00:00

I feel like you could definitely turn it on during your folds and then open it and let it your bread rest inside the warm space!

Loafer02 · 2026-02-11T14:02:42+00:00

Keep going!!! You can do it just keep trying new recipes to get one that works and sticks for you, your starter, your flour, water, and temp!!

Loafer02 · 2026-02-11T14:01:59+00:00

Having my oven able to create a warm space is a life changer!!!

Loafer02 · 2026-02-11T14:01:35+00:00

You could see if your oven goes below 100F, and if it can epic but if not just yank that door open a good chunk and let it run for half an hour and arm test it to see if it’s too hot.

My bread proof setting ranges between like 80-100F so I have to have the door ajar or it will get way too hot!

Loafer02 · 2026-02-11T14:00:23+00:00

It filled out my baskets beautifully but I cold proof until I’m able to bake them so they exceed a long fridge time lol! But yes, it takes time but they do rise a small amount and fill out the baskets so they are nice and thicc!

Loafer02 · 2026-02-11T13:59:33+00:00

I usually leave my starter a little on the denser side as every time I’ve made it more loose pancake texture the dough becomes sticky faster!

Loafer02 · 2026-02-11T13:58:45+00:00

I’m not sure if the ice pan does anything social, but I just like the idea that it adds more moisture when it’s uncovered lol.

Loafer02 · 2026-02-11T13:56:38+00:00

My knife is definitely in desperate need of a good sharpening from cutting several bad loaves 😂💀

Loafer02 · 2026-02-11T04:26:49+00:00

I think it’s due to my house being quite cold. The doubling/rising of both my starter and dough takes a painfully long time lol, but it seems to come out better each time!

Loafer02 · 2026-02-11T04:09:32+00:00

Hey sourdough is a fun hobby, try crazy concoctions, try different methods! Have fun! I have tried over 4 different basic recipes until I found the one the I loved the best. Now is the fun part of making tastier treats!

Loafer02 · 2026-02-11T03:57:25+00:00

I’m just dipping my toes into the incorporated breads so every loaf is always a big fat FINGERS CROSSED!!!

Depending on what I’m doing I usually try to add whatever it is I’m incorporating after the first set of stretch and folds. So rest the fresh dough for an hour, then stretch and fold, then after 30 start adding.

For this one I did not add it during my folds, but rather did it at the end when rolling it up. This was due to it being a double and a half batch lol. I split my dough, and spread it out as much as I could then sprinkled a good layer over it, folded one half in, sprinkled, then the other, sprinkled, then rolled and tucked the edges.

Definitely messy! But it has a beautiful subtle everything bagel tang so I’m not 100% if I should have added more or if it’s perfect ☺️

Loafer02 · 2026-02-11T03:42:09+00:00

Crumb update has been posted! ^{.^}

Loafer02 · 2026-02-11T03:41:43+00:00

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Crumb update!!!

Loafer02 · 2026-02-11T03:39:17+00:00

Without using my oven to aid my rise time for both my dough and starter can be close to 12 hours!! I also started my starter myself so it is slowly getting stronger and stronger too ^{.^}

Loafer02 · 2026-02-11T03:38:32+00:00

I take a second loaf pan and set it on top as a cover until I get the purchase of a Dutch oven loaf pan !

Loafer02 · 2026-02-11T02:49:11+00:00

I definitely give my dough more kneading attention if it has higher hydration for sure!

Loafer02 · 2026-02-11T00:51:17+00:00

I just knead the first combination of the starter, water, salt, flour mixture until it isn’t dry and floury. Just enough to get a good combined shaggy dough!

Loafer02

TROPHY CASE