u/Heavy_Job_8199

This is my second loaf. I paid more attention to the shape at the end of bulk fermentation. I also used a baking pan on the bottom rack and got a very nice browned bottom crust. I was expecting a more airy loosed crumb. The shape is better and it tastes wonderful.

Recipe
500g Bob's Red Mill Artisan Bread Flour
375g Water (25g reserved for bassinage)
100g Starter (20%)
10g Salt (2%)

Mix Flour, 350g Water, and 100g Starter
Rest 30 Minutes
Pinch-and-Fold for 2 minutes
Rest 10 Minutes
Squeeze in 25g Water and Salt (2 min)
Pinch-and-Fold for 2 minutes
Rest 10 Minutes
Rubaud Mix for 2 minutes
Rest 30 Minutes
Stretch and fold
Rest 30 Minutes
Coil fold
Rest 30 Minutes
Coil fold
Rest 30 Minutes

Pre-shape at 5.25 hours
Bench rest 15 minutes
Final shape

12 hour cold proof in fridge

Bake in cast iron covered 20 minutes, uncovered 20 minutes.

Cool 4 hours

This was my first bake after reading a paralyzing amount of info regarding sourdough. It tastes very good, the bottom crust is a little dark and hard to cut through but overall I think it’s a decent first loaf.

5 hour bulk fermentation, maintained 80f dough temp and 12 hour final proof in refrigerator. Oven 450f, cast iron Dutch oven, 20 minutes covered and 20 minutes uncovered.

500g bread flour (Bob’s red mill)
375g water
100g starter (dehydrated My Rustic Roots)
10g salt