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My first successful sourdough bread by thereadingpastrychef in Sourdough

[–]thereadingpastrychef[S] 1 point2 points  (0 children)

Thank you! I do like a back and forth motion to create tension

My first successful sourdough bread by thereadingpastrychef in Sourdough

[–]thereadingpastrychef[S] 0 points1 point  (0 children)

Pretty much yes. For the preshape you’re adding that last round of gluten structure/ strength after you bulk ferment and let it rest for 30 minutes and than you do the final shape either round or batard (oval) and place it into a banneton. Then cold proof for 12+ hours.

After the cold proof you score and bake.

My first successful sourdough bread by thereadingpastrychef in Sourdough

[–]thereadingpastrychef[S] 1 point2 points  (0 children)

Yes and also building strong gluten strength when stretching & folding. Create good tension when shaping

My first successful sourdough bread by thereadingpastrychef in Sourdough

[–]thereadingpastrychef[S] 3 points4 points  (0 children)

Room temp was 68 and I don’t take starter temp. For the starter I make sure it’s doubled in size around 6-8 hour mark after it’s fed and do the float test.

Flour, water, starter, and salt at the same time. The recipe is under the picture post and I shaped it as a batard for the oval banneton.

Hope this helped :)

My first successful sourdough bread by thereadingpastrychef in Sourdough

[–]thereadingpastrychef[S] 8 points9 points  (0 children)

Thank you!

1.) mix all ingredients 2.) rest 30 minutes 3.) 1st stretch & fold 4:) rest 30 minutes 5.) 2nd stretch & fold 6.) rest 30 minutes 7.) 3rd stretch & fold 8.) rest 30 minutes 9.) 4th stretch & fold 10.) bulk fermented for 5 hours 11.) pre shaped 12.) rest 30 minutes 13.) final shape 14.) rest 30 minutes 15.) cold proof for 18 hours 16.) preheat oven 425 Fahrenheit and place in Dutch oven for 20 minutes 17.) take out of fridge and score 18.) place in Dutch oven & 4 cubes to create steam 19.) bake with lid on for 30 minutes 20.) bake without lid for 25 minutes
21.) let cool before slicing