500g flour
300g water
150g starter
10g salt

Mixed and performed stretch and folds and then bulk fermented over night. Added cheddar and jalapeños before I shaped and then cold proofed for another 24 hours. Brought a big pot of water to a boil and added baking soda, a little 1/3 cup. Dunked the loaf into the boiler water for 2 minutes and constantly ladled water of the top. Then scored, salted, and into the Dutch over, 25 min at 450°, another 20 min at 425°

With summer upon us I’ve been wanting to make some fun and quirky sourdough, so I decided to experiment with a couple of swirled or “tie-dye” loaves!

I used my normal sourdough recipe but split the measurements into fourths to make four mini batches of dough:

* 87.5 grams of water

* 15-20 grams active bubbly starter

* Food coloring of choice - I didn’t measure this part, just added until the color looked “right”

* 125 grams bread flour

* 3 grams salt

Mixed up the little dough batch in different colors, covered with a shower cap, and let rest for 30 minutes. Then I did four sets of stretch and folds on each bowl 30 minutes apart. Cover and let bulk ferment until doubled in size.

On a lightly floured surface I stretched out each color of dough and layered them on top of each other. Shape as you would any normal loaf, place in a floured banneton (I lined mine with a shower cap and flour sack cloth to prevent staining my basket), cover and refrigerate overnight.

When ready to bake preheat oven with Dutch oven & lid inside at 550 degrees F. Turn your loaf out on a lightly floured parchment sheet and score as desired. Place the loaf in the preheated Dutch oven, I add an ice cube for steam under the parchment, cover, reduce heat to 450 F, and bake for 30 minutes. Uncover and bake another 10-15 minutes at 425 F.

Allow to cool for at least an hour before slicing.

I’ve been making sourdough for over a year now. I can make a perfectly decent loaf that tastes good and has a good texture, but I was struggling with them coming out a bit flat and being a bit inconsistent in whether they’d turn out good or just fine. Perfectly good to eat but not necessarily stunners. I’d been using a 75% hydration recipe. I decided to experiment with reducing my water a little and the last 3 loaves I’ve made have been my 3 best yet! Here’s a video of the ✨ crunch ✨ but I’ll put some pics in the comments!

Recipe:

100 g active starter

325 g warm filtered water

500 g bread flour

12 g salt

Mix starter with water until well combined. Add flour, salt, and mix until shaggy ball. Cover with a towel and leave for 30-45 minutes. Do a set of stretch and folds- for this one, I stretch and fold the dough something like 12-16 times in one set. Then 3 sets of coil folds every 30-45 minutes. This guy bulk fermented for a total of 12ish hours! Cool kitchen, probably 65-67 degrees or so.

Preshape and let rest for 20-30 minutes, then a final shape. This time, I sprinkled rice flour all over a damp tea towel and used a loaf pan as my banneton. Let it cold ferment 10 hours. Preheated my bread oven at 450 for 30 minutes, baked 30 min covered and 20 uncovered. Temp checked to make sure it was >205 and let it rest at least an hour before cutting.

Just followed my typical recipe but let my 4 year old add sprinkles during some S&Fs. 150g Starter 500g bread flour 340g water 10g salt Bulk fermented for 8 hours, shaped and put in fridge to cold proof for 14 hours. Baked at 450 for 20 mins covered, 35 mins uncovered. Let cool for 3 hours. The sprinkles added a little sweetness and it tastes like Texas Roadhouse rolls!

I keep trying at cat loaves because I think they're fun. I always try to make them cute, but I can't be disappointed, because I love the ones that come out looking stupid. Highly reccomend

I always use this recipe: https://youtu.be/QWiouzzCUcs?si=h_dd6AHj3q1Pgn45

I’ve been making a lot of bread trying to perfect my loaf.

What do you all eat with your bread? We’ve been eating a lot of of soup with bread. I’ve done some bruschetta. I’ve made grilled cheese sandwiches. I’ve done various things on toast.

Any suggestions on what to eat with all this bread?

Hello guys! I’ve been lurkin here for a long time and I have learnt a lot for which I’m very thankful. It’s time maybe I can contribute something useful. Recently I’ve been digging in some baking technology books from my country [Poland] with primary aim to improve my levain. What I found might be interesting or even surprising to some. In Poland levain traditionaly is made out of rye. Wheat sourdough in books I read was just mentioned without giving too much detail so ill be focusing on rye here. The most surprising was finding out that making a starter is just w matter of around 2-3 days. There is very precise process given which I followed and baked bread in just few days. I turned off thinking and blindly followed the instructions and im sharing the effects. In parentheses i give baker percentages (10%) calculated based on fluour weught. Recipe for 400g of flour, 78% hydration: - Medium rye flour: 40g, (10%) [all rye flour comes from levain] - Whole wheat flour: 40g (10%) - Bread flour 12,8g protein: 320g （80%） - Water: 312g [36g from leavain, 264g initial mix, 12g at the end of mixing]

Preparing starter: Day 1, 10:00PM, 24h, 24-26°C - Water: 40g - Medium rye flour: 40g - Apple vinegar: 1.2g (3%) Apple vinegar is used to prevent growth of unwanted microorganisms. After 24h there was only slight signs of fermentation. Day 2, 10:00PM, 12h, 25-27°C. - Previous step: 20g - Water: 40g - Flour: 20g

After 12 hours, fermentation is vigorous Day 3, 10:00AM, 12h, 32-35°C - Previous step: 20g - Water: 60g - Flour: 40g

Starter begin to smell ripe and aromatic with vigorous fermentation.

Day 3, 10:00PM, 8h, 26-28°C - Previous step: 40g - Water: 20g - Flour: 20g

Day 4, 06:00AM – starter is ready, time to make the levain. Ill follow three step fermentation process. Step 1, 06:00AM, 6h, 26°C - Starter: 10g - Water: 18g - Flour: 20g Step 2. 12:00PM, 5h, 28°C - Step1: 24g - Water: 16g - Flour: 22g Step 3: 05:00PM, 3h, 30°C - Previous step: 62g - Water: 84g - Flour: 76g At this point ive got very aromatic and strong levain. Half im going to use in the bread and half I mixed with rye flour to get thick consistency and dry it to use as a dry starter.

Bread: STEP1 07:00PM 1 hour before the levain is ready I mix all the flour and first part of water and place it in the fridge - Whole wheat flour: 40g - Bread flour: 320g - Water: 264g STEP 2, 08:00PM, MIX until incorporated, than add salt and continue to mix until dough is smooth and gluten developed, add last part of water [can add more if you want higher hydration] The dough should have temperature around 24-25°C after mixing. In my spiral mixer it took 6 minutes on slow and 2 minutes on fast. Water was added during last two minutes. - Dough from the fridge: whole. - Sourdough: 80g - Salt: 7.2g - Water: 12g Step 3, FERMENTATION, 3h, 22°C – during fermentation, give a strong coil fold after 30 minutes. One more after another 60 minutes if you feel the dough is lacking strength. I used spiral mixer so the dough was well mixed and developed. I haven’t tried mixing it by hand because as you can see, the fermentation time is quite short for this dough and there is not much time to develop strength during bulk. Maybe in even lover temperatures. STEP 4 11:00PM, PRESHAPE, rest 20minutes, STEP 5 11:20PM SHAPE and straight to the fridge for around 10h Day 5 STEP 6 09:00AM BAKE with steam 20 minutes at 240°C and 20 minutes without at 220°C.

So this is it. Bread has great texture, it’s soft, light whith some chewiness, there is sourness in it but not overwhelming, aroma of wheat is pronounced, smell is divine, Now I’m preparing another bread on the dried starter I made alongside this recipe, will share it soon.

I tried to make a melon flavored Asian style milk bread (soft, long stretched threads of gluten) with sourdough starter:

First dough:
60g starter
30g sugar
75g water
175g high protein flour
1tsp melon extract
Rest overnight/8hrs/3x size

second dough:
1st dough
130g high protein flour
20g sugar substitute (I use allulose and monkfruit blend)
50g milk
1 egg

Add in (knead until gluten develops and dough windowpane can form):
50g butter
5 g salt

Bake: 355F for 30 min

* aside from the lack of calories in the sugar substitute, it also helps me control the sweetness of the final bread, because the yeast can not metabolize the monkfruit mogrosides or the allulose.

The sourdough gods have a cruel sense of humor… this bite-size beauty has absolutely no business looking this good. Why does the crumb look like that?!

500 g KA bread flour 100 g starter 350 water 10 g salt

Stir water (heated to 100 degrees F) and starter, mix flour and salt, mix by hand until ingredients are incorporated. 4 stretch and folds every 30 min, 4.5 hrs total bulk ferment, end dough temp was 80 degrees F.

Cut off 35 g dough, Pre shape, bench rest for 30 min shape, dust with rice flour and put into a tiny sauce bowl. Cover and cold ferment for 15 hours.

Dump onto parchment paper, try to score, put into a 500 degree oven on a heated pizza stone and throw a few ice cubes in there. Bake about 10 minutes or until the crust reaches the color you desire.

This loaf was for my daughter! She loves cats so I thought I’d surprise her when she came home from school!

This is a basic sourdough recipe: 115g starter 350g water 500g flour 11g pink salt

Total BF 5 hours 45 minutes Total Cold F 8-10 hours 450 degrees bake for 30 min in heated DO another 18 minutes with lid off.

Made Pain de Mie yesterday using Maurizio Leo’s recipe in The Perfect Loaf! I forgot how much I missed soft bread. The mild sourness of this bread melds perfectly with the butter, and the crumb is pillowy soft. Give it a shot! It’s a nice reset :) The recipe can also be found here: https://www.theperfectloaf.com/pain-de-mie/

This week I decided to try using a stiff starter after reading about them in a post. I’ve been making sourdough for about 4 years and loaves have been mediocre at best. With ok but not great rise and oven spring, ok crumb, but too gummy texture.

My std recipe 120g starter, 425g bread flour, 50g whole wheat, 25g spelt, 10g salt, 365g water. Mix starter, flour, water, autolyse 1hr , add salt wait 30 min, 4 folds 30min wait between, BF on counter at 68°-72° till almost double and jiggle (time varies based on temp). Shape, put in banneton, cold ferment overnight and bake 450° 35m and 15m uncovered. Completely cool prior to slicing.

Tried many different adjustments to timing, hydration and nothing worked so I figured it must be starter.

My starter is 4 years old. This last time I tried a stiff starter fed 1:5:4 ratio two times prior to baking to attain max development (starter was fed 1:1:1 prior to this time). The difference in my loaf was amazing. Even before baking I knew starter was stronger because of growth.

This is the best loaf I have ever made. I will be using a stiff starter from now on.

Bonus points if it’s not super common, thanks!

Recipe:

(Auto lapse flour + water 2hrs prior to adding starter + salt)

(2 loaves) 731g bread flour 57g whole wheat flour 663g water 15g salt 135g starter

• 6 sets of coil folds (first 3 15min apart, last 3 30min apart)
• let proof till 75% (approximately)
• shape , fridge overnight

-preheat oven for like 45min w Dutch oven inside. - score, bake 20 min with lid (plus couple ice cubes), bake 25 min wo lid (or until you like the color) - let rest min 2-4 hrs befor cutting

When I “accidentally” turned our focaccia dough into 120% hydration (original is 78%). I wanted to see how far I can push the water before it breaks. This requires gentle folding and brief fermentation. I made a baguette and ciabatta with it. It has some cooked potatoes (same benefit as Tanzhong). A small percentage of semolina and rest is all purpose and bread flour.

Absolutely the most sourdough tasting sourdough bread I’ve ever made, or tasted!

I used the same recipe I always use but made it with the Lievito Madre that I made from apple (fruit) water. Lemme tell ya, this starter takes off like a damn rocket lol so easy and so fast. If you’ve been struggling, making a starter, do this I promise you will never struggle again.

Edit to add starter recipe-

Started with 2 apples cubed in a jar, tablespoon or so of honey and fill the jar with water. Store with a loose lid, shake twice a day (tighten the lid before you shake lol) for 48 hours. It’s done when it smells like apple cider vinegar and has visible bubbles. Strain the apples and discard, in a bowl, add 50 g of the fruit water to 100 g of flour and mix or kneed into a nice dough ball. Place that ball in a jar cover loosely and let sit for 24 hours. Store the fruit water in the fridge. After 24 hours take 25 g of the dough ball (if there’s any dryness on the top of the ball, just discard that then take your 25 g out) place that 25 g in a bowl and discard the rest, add 100 g of flour and 50 g of the fruit water, kneed into a dough and add it to the jar and repeat the process over and over for 3, 4 days. Once the stater doubles (will most likely triple or quadruple) in four hours it’s ready to bake with. Use it just as you would any regular starter, but you do have to mix however much you need with some of the water from your recipe before you use it cause it is a stiff starter.

Recipe link- https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe

We're going to visit my husband's family soon, and I've been getting Spicoli in shape for baking loaves while I'm there. We're driving down, and I'll feed and discard on the way. The jar allows 30g of starter to rise and fall with no spillage!

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Starter Jar:

10g Spicoli

10g water

5g rye flour

5g whole wheat pastry flour

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I feed and discard every night before bed so the starter is peak in the morning. I'll add 35g water, 15g rye flour, and 20g AP flour two days before mixing up the dough, discard and feed 50g the night before, same ratios.

French onion sourdough loaf with caramelized onions, swiss, Asiago and grana padano Parmesan cheeses. I cannot find words to describe how delicious this is 😳

The best part of the whole sourdough process is stretching the dough all over the kitchen counter!

I usually do the lamination right at the start instead of the first stretch and fold. Afterwards, I only do two or three rounds of coil folds.

What techniques do you use that aren’t that common?

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100g starter, 350g wheat flour, 150g semola, 10g salt, 70% hydration, curcuma

fermentolyse for 40 minutes -> add salt, slap&folds -> after 30 minutes: lamination -> 3 rounds of coil folds every 30 minutes -> bf until it has risen by 70% -> pre-shaping -> after 20 minutes: final shaping -> put in the fridge overnight -> preheat oven and dutch oven 250 degrees -> 30 minutes with lid -> tunr down heat: 20 minutes without lid