Took me months to strengthen my starter, get the correct bulk fermentation time; many failed loaves-turned-focaccias. Got to the point where my starter kinda became my emotional support pet.
The crumb is a bit dense but has a good few large air pockets and looks the best it’s ever been.
I just ate my first slice, expecting sparks to fly, and it really made me realize that maybe I’m just not that into sourdough 😅 flavor is good, quite sour, I don’t know what I was expecting. Every time I had it at restaurants, I would think ‘wow, imagine when I bake my own,’ I guess not really thinking about if I love it or not. What an interesting realization in this whole journey. Will probably brute force myself into loving it regardless.
How do you like to use your bread? What should I make with it? And what inclusions should I try for next time?
Recipe:
100g starter/350g water/500g flour/10g salt
4 sets stretch and fold over 2hrs, 11hr total bulk ferment (cold apartment), 8hr overnight fridge, bake 450F for 25min in covered dutch oven, 15min uncovered.