ngl sourdough is one of those things that looks autistic to make until you understand the basics
here's the method i've been using:
ingredients:
500g bread flour
350g water
100g active starter
10g salt
get ur starter right:
[
]
this is the most important part
-feed ur starter and wait until it's bubbly + has roughly doubled in size
-if ur starter is dead don't expect some miracle loaf
mix:
-mix the flour + water until there's no dry flour left
-let it sit for ~30-60 min
-then add ur starter + salt and mix everything together
stretch + folds:
[
]
-for the next 2 hours do stretch and folds every ~30 mins
-grab one side of the dough, stretch it up, fold it over
-rotate the bowl and repeat
-after a few rounds the dough should feel way stronger
bulk fermentation:
now just leave it alone and let it ferment
don't obsess over the timer
you're looking for dough that's noticeably puffier, has bubbles, and has increased in volume
if ur kitchen is cold this can take way longer
shape:
-dump it out and gently shape it into a ball
-don't absolutely destroy the dough trying to get it perfect
-put it seam-side up in a floured banneton/bowl
fridge:
-cover it and put it in the fridge overnight
-8-16 hours is a decent range
-cold dough is also way easier to score
bake:
-preheat a dutch oven at 230c
-put the dough in, score it, then:
-20 min covered @ 230c
-20-25 min uncovered
wait until the crust is actually dark brown instead of taking it out pale as shit
DON'T CUT IT IMMEDIATELY
-let it cool for at least 1-2 hours
yes you'll want to cut it
don't you'll just end up with gummy ass bread
common Ls
-dead starter = brick
-underfermented dough = dense brick
-overfermented dough = flat pancake
-cutting it hot = gummy crumb
-weak shaping = no oven spring
also don't blindly follow random fermentation times. temperature, flour and starter strength all change the timing.
once you learn what properly fermented dough actually looks/feels like, sourdough becomes pretty easy.
~ced
here's the method i've been using:
ingredients:
500g bread flour
350g water
100g active starter
10g salt
get ur starter right:
[
]
this is the most important part
-feed ur starter and wait until it's bubbly + has roughly doubled in size
-if ur starter is dead don't expect some miracle loaf
mix:
-mix the flour + water until there's no dry flour left
-let it sit for ~30-60 min
-then add ur starter + salt and mix everything together
stretch + folds:
[
]
-for the next 2 hours do stretch and folds every ~30 mins
-grab one side of the dough, stretch it up, fold it over
-rotate the bowl and repeat
-after a few rounds the dough should feel way stronger
bulk fermentation:
now just leave it alone and let it ferment
don't obsess over the timer
you're looking for dough that's noticeably puffier, has bubbles, and has increased in volume
if ur kitchen is cold this can take way longer
shape:
-dump it out and gently shape it into a ball
-don't absolutely destroy the dough trying to get it perfect
-put it seam-side up in a floured banneton/bowl
fridge:
-cover it and put it in the fridge overnight
-8-16 hours is a decent range
-cold dough is also way easier to score
bake:
-preheat a dutch oven at 230c
-put the dough in, score it, then:
-20 min covered @ 230c
-20-25 min uncovered
wait until the crust is actually dark brown instead of taking it out pale as shit
DON'T CUT IT IMMEDIATELY
-let it cool for at least 1-2 hours
yes you'll want to cut it
don't you'll just end up with gummy ass bread
common Ls
-dead starter = brick
-underfermented dough = dense brick
-overfermented dough = flat pancake
-cutting it hot = gummy crumb
-weak shaping = no oven spring
also don't blindly follow random fermentation times. temperature, flour and starter strength all change the timing.
once you learn what properly fermented dough actually looks/feels like, sourdough becomes pretty easy.
~ced
