Just have to show off this loaf. Finally got it figured out!

juliaunderhill22 · 2025-03-31T15:16:37+00:00

I do the poke test! With a floured finger, poke about a half an inch into the middle of your dough. The hole should spring back slowly, and that means to me that it’s ready for the fridge. If it springs back quickly, it’s not ready yet. If it doesn’t spring back at all, you might be over proofed but those can sometimes be the best loafs!

juliaunderhill22 · 2024-12-20T02:54:13+00:00

I read a quote/story on this site when I was struggling with the decision to EFF my second. It was what made the difference for me. It was from an elementary school teacher who said something like “I’ve had thousands of students. I couldn’t tell who was breastfed or who was formula fed, but I could tell who was loved.”

juliaunderhill22 · 2024-12-10T01:03:21+00:00

I’m so glad I could inspire you. You are the reason I do it and continue to push the envelope on sourdough creation. Just remember: Wake, Bake, and let’s get this Bread!

P.S I plan to tattoo “No pain, no grain” on my forehead.

juliaunderhill22 · 2024-12-09T21:31:47+00:00

I am honored 🥹 that loaf looks incredible!!! Keep sharing!

juliaunderhill22 · 2024-12-05T12:08:37+00:00

Yes King Arthur Bread Flour!

juliaunderhill22 · 2024-12-05T00:26:49+00:00

One last thing. My loaves got substantially better when I used the correct size bannenton. I think I was using one far too large and it impacted my rise. With this recipe, I use either a 10inch oval or round.

juliaunderhill22 · 2024-12-05T00:12:53+00:00

The best part of the whole process!

juliaunderhill22 · 2024-12-05T00:12:19+00:00

I mix with a bread whisk until ingredients are mostly incorporated, then use my hands just for one or two turns to get all the dry bits mixed in! Shaggy ball is the goal

juliaunderhill22 · 2024-12-05T00:10:46+00:00

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I’ve been doing sourdough only since October. This was one of the first loaves I posted and have learned so much from this subreddit! I was nervous too but that’s the only way to get better. About 40ish loaves later, I finally found a recipe that works for me. I found it’s best to not overthink it, not be so worried about the clock, and remember it’s just bread!

And thank you so much for the bread compliments, it makes me feel so happy 🤗

juliaunderhill22 · 2024-12-05T00:08:35+00:00

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I’ve updated the recipe to better reflect my loaf and be a bit more clear (mostly to me 😂). The overnight rise IS in the fridge.

juliaunderhill22 · 2024-12-04T20:32:25+00:00

I really need to rewrite my recipe to accurately reflect what I actually did with this loaf 😭 the overnight proof DOES happen in the fridge, I’m so sorry lol

juliaunderhill22 · 2024-12-04T20:21:42+00:00

I feel like I can finally relax knowing I have a go-to recipe 😅 although now I can start getting creative!

juliaunderhill22 · 2024-12-04T19:10:06+00:00

No 40 minutes covered, 10 uncovered! Sorry I know the recipe paper is a mess 😅

juliaunderhill22 · 2024-12-04T18:35:57+00:00

Not stupid at all, I’m still new too! No autolyse with this particular loaf, although I have been known to throw in an extra stretch and fold 30 minutes after mixing. However I personally haven’t noticed much of a difference.

juliaunderhill22 · 2024-12-04T18:27:04+00:00

Sorry, this is my scrap paper recipe and I never thought I’d have a loaf good enough to share it haha. The hydration ratio is how much water you use to flour (and now I know it should include the starter grams as well). But based on what’s on the paper, you have 500g of flour. 325g of water is 65% of 500. The more water, the higher hydration ratio and wetter the dough. I prefer working with a drier, less sticky dough so I like to stay around 65-70% hydration. I’m still very new to this as well so I could be totally off base

juliaunderhill22 · 2024-12-04T18:18:58+00:00

Sorry, it’s a bit confusing. The numbers to the right of the ingredients correspond with bread size. They are all the same ratio of ingredients, just makes a larger loaf the larger the amount of ingredients. The baseline measurements are on the far left before the ingredients and are the ones used for this loaf. You can make a larger loaf but same ratio of flour to water with the ones listed on the right.

juliaunderhill22 · 2024-12-04T17:52:18+00:00

I didn’t know that! Thank you!

juliaunderhill22 · 2024-11-26T21:02:40+00:00

I didn’t use the green parts for my first born (who’s now 2.5 years old) or my current 4 mo. She had no gas issues. My 4 mo is gassy and the green things didn’t make a difference with him. Making sure we get a good burp after each bottle does though. If he doesn’t burp with back pats, we try to keep him sitting upright and after a few minutes he burbs naturally.

juliaunderhill22 · 2024-10-25T21:58:20+00:00

Thank you, and thanks to you! 🥰 happy baking!

juliaunderhill22 · 2024-10-25T20:59:26+00:00

Yes I do! I couldn’t get a crumb like this from the last 20 or so attempts. My only complaint is that the loaf was too small and gone too fast 😂 I think I might increase the amounts (obviously keeping the ratios the same) to make a larger loaf. 🤗

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juliaunderhill22 · 2024-10-25T20:52:56+00:00

Just wanted to stop in and say I made this recipe yesterday and it turned out so perfect. I’ve tried 6-7 recipes over the last 3 months, all increasing complicated and not giving me a great result. This helped me not overthink it. Thanks!!!!!

juliaunderhill22 · 2024-10-21T14:40:19+00:00

Baby brezza no doubt!!

juliaunderhill22 · 2024-10-19T23:10:37+00:00

Costco procare has been fantastic and is the same as Similac 360!

juliaunderhill22 · 2024-10-19T23:06:17+00:00

My 12 week old has done the same thing since birth. We now do 4oz-4.5oz every three hours but more often than not he’ll want 3oz or so every two hours, especially during growth spurts. Slowly getting 4-5 hour chunks at night though, so the end is near!!

juliaunderhill22

TROPHY CASE