u/HereForBeer89

Second sourdough out of a banneton and using a Dutch oven. I don’t know how to read the crumb. Or what that even means.

Recipe:
150 grams of starter/leavin
270 grams of milk
30 grams of water
40 grams of honey
30 grams of olive oil
380 grams of bread flour
120 grams of whole wheat
9 grams of salt

Mixed ingredients together. Rested for an hour. 2 folds with 30 minutes in between. Fermented at room temp for 12 hours (70F) until doubled. Shaped and put into banneton. Baked in an oven/dutch oven heated to 475F for 20 minutes covered, uncovered for 20 minutes. Rested until cool before cutting.

(Not my) Recipe:
50 grams of starter
500 grams of bread flour
350 grams of water
9 grams of salt

Mix water and starter together. Add flour and salt. Wait an hour, 2 separate folds (could have done more). Fermentation until doubled (12 hours). Complete folds, rest for 5 minutes. Add to floured banneton. Second rise for an hour. Preheat oven and Dutch oven to 450F. Add bread into preheated Dutch oven (challenger bread pan). Bake for 20 minutes. Remove lid, bake for additional 25 minutes. Cooled for 2 hours before cutting.

Any tips or hints? I didn’t like the fact that there wasn’t a cold proof but I followed the instructions that I was given. I didn’t get the ear I wanted but not bad overall.