u/Blackwell-808

Any advice? Spent three weeks growing a starter and just made my first loaf. Overall good smell, crispy crust (not super hard), good spring and bounce back on the smush test.

The cuts I made weren’t very artistic or pretty, so it’s not as gorgeous as I’d like haha

ETA: I followed this recipe.

100g or 1/2 cup Active Sourdough Starter

350g or 1 & 2/3 cup Filtered warm water about 80 degrees F

500g or 4 cups Unbleached Bread Flour King Arthur bread flour is my favorite

10g or 2 tsp Sea Salt

Four sets of stretch and folds. 5-6 hour proof. Shaping. Cold proof 8 hours.

Bake 450F 30 mins covered, 15 min uncovered