u/Captriker

Input welcome. My last attempt had huge holes and was a bit dense. Here the crumb is more open but it’s a little squishy. I think it tastes and eats well but a bit more chewy than I expected.

- 750g bread flour
- 250g whole wheat flour
- 20g salt
- 100g starter (fed rye flour the day of)
- 800g water

It was a wet dough as I was compensating for the whole wheat flour. I did four coil folds over two hours and then in the fridge for 7 hours. Shapes and 2 hours resting. Cooked in a covered loaf pan.

I will say it didn’t rise much in the final rest. I’m still not sure I have the timings right.

I saw a larger version of a Focaccia as a pizza but the recipe was a bit involved, so I fell back on the King Arthur recipe and went from there. Very open and fluffy bread with a nice crust. Could have been a little crisper but still nice and crusty.

A little bulky, but the crust and crumb were great. I used the recipie from u/aminorman and just stretched it to 8 instead of 6.

I’ve been cultivating my starter for two weeks now. It appeared ready this week so I tried a simple recipe from King Arthur’s site. https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe

I think it’s under everything. A little more kneading, a bit more proofing, and a bit more baking. There wasn’t much spring and the crumb feels a bit closed. The strip across the middle says underbaked, even though it was 205° when I took it out.

It tastes great. The texture is pretty good and the crust is chewy.

One down. Feedback welcome.

It is a long process but worth it. So good.