Tried the aliquot method
I’ve been making sourdough bread for about a year now. My loaves always rise and taste great but my dough never looks like the YouTube videos I watch and it’s always a bit dense. I tried the aliquot method and….. I FINALLY understand the pillowy soft dough I always see referenced. I’ve definitely been under bulk fermenting but just didn’t know what my dough what supposed to feel like. This is one of the best loaves I’ve ever made. It’s more spongey than dense. I probably could’ve bulked fermented a little longer, but I’m super happy with this. If anyone has any more advice, I’m open to feedback ☺️!
Recipe:
100g Starter
400g Flour
285g Water
10g Salt
10pm: Mixed ingredients together
11pm: First stretch and fold; dough was 80 degrees so I removed 40g for 2oz cup for the aliquot method
11:30pm: Second stretch and fold
12am: Third stretch and fold
5:30am: 2oz cup was full; Pre shape and put in fridge
5pm: Bake
9:30pm: Cut