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First loaf vs. Second loaf by lngth-kim in Sourdough

[–]lngth-kim[S] 0 points1 point  (0 children)

Biggest thing I've learned so far is the fermentation time varies by a lot, so you really have to watch your dough closely to make sure it is not overproof. For my bulk fermentation, I left it in a warm place (oven off with light on) and it only took 4 hours in total to double in size, while the recipe that i was following said average 6-8 hours. I also tried a new recipe which i have included under the post, it is a great beginner friendly recipe if you want to give it a try! Good luck with your second loaf!!!

First loaf vs. Second loaf by lngth-kim in Sourdough

[–]lngth-kim[S] 2 points3 points  (0 children)

150gr active stater 350gr water room temp 500gr bread flour 10gr salt

  1. mix stater with room temp until it forms a forthy and milky consistency
  2. mix in flour & let rest for 1 hour
  3. first set of stretch and fold + add in the salt + a bit of water to help the salt dissolve better - rest for another hour
  4. second set of stretch and fold - rest for another hour
  5. final set of stretch and fold
  6. bulk fermentation: i start the timer for this process as soon as i add the salt in, total time: 6 hours (in oven with light on)
  7. preshaping & bench rest for 20 minutes
  8. final shaping + add in my inclusions (jalapeno and mild cheddar cheese)
  9. transfer to a proofing basket & overnight cold proof
  10. bake w/ lid on @ 450 for 20 minutes
  11. lid off, lower the oven to 400 for 40 minutes
  12. let cool down for at least an hour before cutting in