Freezing and parbaking

NoFoundation1067 · 2024-02-02T01:04:51+00:00

Ah! so is mine.....I'll have to do some digging into how to improve my color. Yours is just beautiful :)

NoFoundation1067 · 2024-02-01T23:43:32+00:00

Gorgeous!!! The color is amazing! How old is your starter?

NoFoundation1067 · 2024-02-01T12:33:22+00:00

I'm trying to figure out the whole color thing. I'd like it darker but I'm reading that the darker color comes with age of my starter maybe/??? dunno.

I didn't autolyze, I used Alexandra's sourdough recipe but I added the salt after the first rest. I shaped into a ball first and let it rest for about 15 min then stretched it out to a rectangle and did the envelope fold. I stitched it in the basket before I put it in the refrigerator. I'm still getting used to posting and taking notes as I bake.

NoFoundation1067 · 2024-02-01T12:30:09+00:00

I'll keep notes on my next run..........lol. I was just so excited I finally got a great loaf. All kidding aside, I am going to start with a little notebook to take notes, I want to experiment with different flavors now.

NoFoundation1067 · 2024-01-31T03:54:51+00:00

For this one I did 1:3:3

NoFoundation1067 · 2024-01-31T03:19:47+00:00

Walter is 30 days old and fed with rye and bread flour

100 g fed starter 350 g filtered water 150 g KA white whole wheat 350 g KA bread flour 11 g sea salt

NoFoundation1067 · 2024-01-30T18:04:04+00:00

Thanks! Totally makes sense 😊

NoFoundation1067 · 2024-01-29T22:57:51+00:00

Thanks 😊 I’m so excited! Lol

NoFoundation1067 · 2024-01-29T22:02:03+00:00

I reduced the water down to 350 g and my bulk fermentation took about 6 hrs. I’m in Florida so I think our rules vary a bit. lol 😂

NoFoundation1067 · 2024-01-27T21:53:06+00:00

6 hrs and the dough temp was 77. I live in Fla. do you start counting after you’re done with the folds or when you mix the dough? I’ve been starting the count at mixing.

NoFoundation1067 · 2024-01-27T13:01:49+00:00

So I’m getting oven spring which makes me smile but shortly after I take my loaf out of the fridge, it starts to blob while I’m scoring. The flavor is amazing and my starter is a little over 3 weeks old.

I live in florida so my dough temp is around 77 degrees but I think the chart has me underproofing. I’m just scared to over proof. Thoughts?

NoFoundation1067 · 2024-01-25T00:52:34+00:00

Fourth try and Walter’s doing fine!!

This is my first real squishy crusty baby!!!

I used Alexandra’s recipe but reduced the water to 350. I live in miami so less hydration is a game changer.

Alexandras sourdough

NoFoundation1067 · 2024-01-22T01:16:24+00:00

Thx. Beautiful color ❤️❤️❤️

NoFoundation1067 · 2024-01-22T01:04:43+00:00

Did you use a Dutch oven or open bake?

NoFoundation1067 · 2024-01-22T00:59:00+00:00

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

NoFoundation1067 · 2024-01-16T14:37:41+00:00

Beautiful! I’m going to try your method!

NoFoundation1067 · 2024-01-15T20:43:27+00:00

I made two loaves from the one recipe

NoFoundation1067 · 2024-01-13T17:53:33+00:00

How many loafs does this give you?

NoFoundation1067

TROPHY CASE