u/Brainfog89

Wanted to show off the air layer I did on a native fig tree that popped up in my front yard. I just like nerding out over the roots. 🤓

Got my first cast irons a couple days ago! Went with the Lodge Blacklock series 10” and 12”. Here’s a pic of my skillet losing its virginity with some shrimp pesto pasta.

It’s my very first sourdough. Rate how I did! Overall I’m pretty happy with it and enjoy the taste of it. I know it’s not the prettiest, and the crumb is denser than other photos I’ve seen. Should I have bulk fermented longer? I feel like I took it super long and bulk fermented for like 7 hours, but maybe I could have gone even longer? I tried to look at it visually to see that it doubled in size and looked nice and airy. And it was still dome shaped and pulling from the wall of the container.

500g high protein bread flour
350g water
100g starter (bought from reputable baker)
12g salt

Autolyse 60 mins
Mixed and slapped dough 10 mins
4x stretch and folds with 30 min rests between
Bulk fermented 7 hours
Shaped dough and folded like a burrito
Cold fermented 11 hours
Baked 450F 20 min in Dutch oven with lid on then 20 min with lid off
Internal temp was 208 at end of baking