Hi,
If you made it this far and watched my whole video please leave a comment below :) and thank you so much for sticking along. Im a beginner Sourdough baker and Im so excited to have joined the sourdough community! There is a whole world of sourdough girlies and I can't wait for us to be friends.
The recipe I used :
2 loaf recipe
1000grams bread flour ( I used King Arthur Organic Bread Flour)
200g Active Sourdough starter
750g Warm Water (not hot)
22g Salt
Step 1: Mix starter and water until you get the milk consistency, then add in flour and salt and mix until it becomes a shaggy dough. Let sit covered for one hour.
Step 2: Perform one out of four stretch and folds. Let rest 30 min and repeat 4 times.
Step 3: Counter ferment until doubled in size, I let mine sit 8 hours covered with a damp towel. You can also leave over night.
Step 4: once doubled in size we can begin the shaping, I cut my dough in half and added my inclusions ( you can also just make a plain sourdough). I Shaped each loaf then transfered to my seasoned banneton basket to finish cold fermentation in refrigerator.
Step 5: Proof 8-48 hours in the refrigerator. I cold proofed for about 12 hours.
Step 6: Preheat oven 450 degrees with dutch oven inside for at least 30 minutes.
Step 7: Take first loaf out of the refrigerator, prepare for baking by adding to a parchment paper and scoring.
Step 8: bring hot bread oven out of the oven, add the bread with 3 ice cubes. Cover and bake at 450 for 20 minutes. Remove lid and bring down to 400 and finish baking additional 25 minutes or until desired crispiness.
Step 9: cool for a minimum of 1 hour and enjoy :)
Hope this helps. Im still a beginner join me as I learn to perfect my loaf and other baked goodies.
Follow me on other socials: I post daily on
TikTok:
www.tiktok.com/@catalinamyy?_...
Instagram :
instagram.com/catalinamyy?igs...
Thank you for watching :)
You have gotten so much better! I love seeing your journey❤❤ I have a little suggestion you want them. If you are looking for a ear on your sourdough I suggest scoring faster and making a flap by scoring the dough twice! And if you want dough strength slap and folds are great 😊😊
Thank you so much! I appreciate the feedback! Will continue trying ! Im trying to bake once a week. I still haven’t found the perfect recipe😅
Wow your breads look AMAZING!!! 🤩
Thank you so much! Im trying :)
😋
looks soooooouuu tastyyyyy
The jalapeño cheddar is amazing! :)
My starter is stuck at the same height from day 2 to 3, I’m hoping that there will be some movement tomo (day 4). Should I start over?
Another alternative to make the sourdough starter: you can use your favorite commercial yeast to make a 100% hydration poolish, then keep the poolish as your sourdough starter. At the beginning, your bread is not sour at all. As you are keeping feeding the starter and using it to bake bread, gradually the lactic fermentation bacteria would come along from your environment, then you get sourdough bread of wonderful sour taste. As far as I get the wonderful sourdough bread, I don't mind the origin of the yeast in my starter came first from a supermarket.
I would say to keep feeding it and not give up but if you pass a week try a new one 😭 I had my first starter 11 days until I decided to start over. I changed to a bread flour and it has worked perfect for me since! ☺️