u/Holle-woman

I did a jalapeño cheddar loaf, she’s a little flat but tasty! And I’m pretty happy with it for only my second loaf. Any tips on getting a nice high loaf?

I accidentally did a higher hydration than I wanted and that threw me off. The recipe called for 350 g of water, but I couldn’t remember if I put in 300 or 350, so I added another 50. And she was definitely wet. A lesson to pay attention.

70 g starter
350 (but actually 400) g of water
500 g of bread flower
10 g salt

Added during stretch and folds
4 chopped fresh jalapeños
4 oz shredded cheddar cheese

4 sets of stretch and folds 30 min apart,
12 hour fermentation on the counter
Shape and into the fridge
Bake at 450 with lid on for 25, off for 20.

I bought a dehydrated starter and I’ve been nursing it through the last Colorado cold snap. It was finally ready and I made my first loaf of sourdough yesterday! I did a one day loaf and kind of mashed a bunch of processes together. I feel like it came out pretty good considering I was kind of inebriated (Happy Mother’s day to me) and for it being my first sourdough!

100 g of starter
390 g of water
530 g bread flour
10 g of salt

Mix together into a shaggy dough and let rest for 30 minutes.
2 sets of 8 stretch and folds, 30 minutes apart.
6 hours on the counter
Shape and into the fridge for 2 hours
Score and bake in a Dutch oven at 450 with the lid on for 25 minutes and off for 20 minutes