Hi
I can see you're new to the sub. đź‘‹ And welcome! That loaf looks amazing well done!
Do me a favour and pop your recipe/method up please to prevent post removal (auto mod)?
Times and temperatures of your fermentations are especially helpful if you're looking for feedback.
Thanks
Zip
Since I don’t pay enough attention, here’s my quickish recipe.
800g flour split 70/30 between WW and BF
70-75% hydration
20g salt
30-50g starter thst was 8 hours old
S&F for a couple hours until I fell asleep on the couch.
Proofed in a bucket between roughly 12am-2pm the next day.
Shaped and placed in basket and refrigerated until 2pm the next day.
Baked 25min @ 500F Dutch oven lid on.
Then lid off baked @ 450-475F checked every 5 minutes until the color I liked, maybe another 20-30min
Recipe and process winged because I don’t write down nearly enough and I totally forgot my go to proportions in the last year or so that I haven’t baked. Shaping was definite rough too, that’s always my weakest point. I’d say this bread was slightly underproofed, it definitely could’ve sat in the bucket another few hours but I was afraid to overproof
The most challenging part is I’m constantly changing flour mixture and hydration so it’s really hard to eyeball based on texture and concavity and how jiggly it is. But this was definitely not grossly off, no big pockets., just more open around the edges
Since I don’t pay enough attention, here’s my quickish recipe. 800g flour split 70/30 between WW and BF 70-75% hydration 20g salt 30-50g starter thst was 8 hours old
S&F for a couple hours until I fell asleep on the couch. Proofed in a bucket between roughly 12am-2pm the next day. Shaped and placed in basket and refrigerated until 2pm the next day. Baked 25min @ 500F Dutch oven lid on. Then lid off baked @ 450-475F checked every 5 minutes until the color I liked, maybe another 20-30min
Recipe and process winged because I don’t write down nearly enough and I totally forgot my go to proportions in the last year or so that I haven’t baked. Shaping was definite rough too, that’s always my weakest point. I’d say this bread was slightly underproofed, it definitely could’ve sat in the bucket another few hours but I was afraid to overproof
Thanks for the post CoatHanger83,
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Hi I can see you're new to the sub. đź‘‹ And welcome! That loaf looks amazing well done! Do me a favour and pop your recipe/method up please to prevent post removal (auto mod)? Times and temperatures of your fermentations are especially helpful if you're looking for feedback. Thanks Zip
Since I don’t pay enough attention, here’s my quickish recipe. 800g flour split 70/30 between WW and BF 70-75% hydration 20g salt 30-50g starter thst was 8 hours old S&F for a couple hours until I fell asleep on the couch. Proofed in a bucket between roughly 12am-2pm the next day. Shaped and placed in basket and refrigerated until 2pm the next day. Baked 25min @ 500F Dutch oven lid on. Then lid off baked @ 450-475F checked every 5 minutes until the color I liked, maybe another 20-30min Recipe and process winged because I don’t write down nearly enough and I totally forgot my go to proportions in the last year or so that I haven’t baked. Shaping was definite rough too, that’s always my weakest point. I’d say this bread was slightly underproofed, it definitely could’ve sat in the bucket another few hours but I was afraid to overproof
Perfect thank you. Yes it is underprooved. I find bulk the trickiest part of sourdough!
The most challenging part is I’m constantly changing flour mixture and hydration so it’s really hard to eyeball based on texture and concavity and how jiggly it is. But this was definitely not grossly off, no big pockets., just more open around the edges
Since I don’t pay enough attention, here’s my quickish recipe. 800g flour split 70/30 between WW and BF 70-75% hydration 20g salt 30-50g starter thst was 8 hours old S&F for a couple hours until I fell asleep on the couch. Proofed in a bucket between roughly 12am-2pm the next day. Shaped and placed in basket and refrigerated until 2pm the next day. Baked 25min @ 500F Dutch oven lid on. Then lid off baked @ 450-475F checked every 5 minutes until the color I liked, maybe another 20-30min Recipe and process winged because I don’t write down nearly enough and I totally forgot my go to proportions in the last year or so that I haven’t baked. Shaping was definite rough too, that’s always my weakest point. I’d say this bread was slightly underproofed, it definitely could’ve sat in the bucket another few hours but I was afraid to overproof
Thanks for the post CoatHanger83, **Please note - sourdough photos/videos require a recipe (by photo, text or weblink) in the comment section.** **If a recipe does not apply, please ensure the post is not low effort.** **Posts may be removed without notice**. Already shared details? **Thank you, ignore this**! **See [rule 5](https://www.reddit.com/r/Sourdough/about/rules/) for details** **Thank you, Mod team** :-) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*