u/Secret_Deal_2560

I've made regular yeast bread Italian loaves and also sourdough bread and I have starter I keep, but my daughter doesn't like the sourdough flavor, she's about to be 3 this week and I just want to make her bread she will eat 😅

Help me with recipe and how to work this machine because it is overwhelming and I have no idea where to start, thanks so much!!

Followed this recipe

700 grams white bread flour

300 grams whole wheat flour

750 grams water

200 grams active starter

20 grams salt

20 grams water added with salt

Mixed dough and water well, let sit for an hour

Added starter and mixed very well let sit twenty minutes

Added salt and little water and mixed for 5+ minutes

Let sit for an hour

Stretch and folds every half hour to hour for two hours I think three sets

Shaped and put in homemade bannetons

Let sit ten minutes then stitch up

Cover and put in fridge

Loaf was in fridge from Friday night to Saturday night so about 24 hours

The round loaf I baked Sunday morning so she was in the fridge for about 36 hours

Baked loaf in parchment lined loaf pan inside a roaster with some water in bottom, covered 20 minutes uncovered 20 minutes at 450

Round was baked from cold in cold Dutch oven using cold start oven, I put it in and set oven to 459 and time to 50 minutes, took the lid off and baked an additional 10 minutes and pulled and let dry on rack

Followed this recipe https://cooking.nytimes.com/article/sourdough-bread but.. didn't realize I needed to split loaf into two until it was time to bake, so I cut dough into half and roughly shaped this one and threw into the hot Dutch oven to bake 25 mins at 500 20 mins at 450 , put the other half in a bread loaf pan to continue proofing in the fridge I think I'll wait until tomorrow to bake it to see how the extra fridge proof time does

It tastes good and I like it, what does everyone think? I have lots to learn I know 😅

Hi all!

I followed this recipe loosely,

https://cooking.nytimes.com/article/sourdough-bread

And my dough is just a mess, I can't get it to roll into a ball it's just sticky and gloopy

I started soaking the flour and water around 12 yesterday, added the starter around 3 and started doing folds in the bowl, like pulling and stretching to the side of the bowl around and around, but it never felt like it was going into a tight ball, and sometimes it snaps back, at 9 last night I was over it and stuck it in the fridge with a shower cap on it, I pulled it out this morning around 730 and started counter top stretch and folds around 830 and it's just as bad as last night if not worse

Omg I just realized I never added salt 🤦‍♀️

Is that my problem?

I'm struggling so hard, I think I'm not smart enough for sourdough, help me please!

If anyone has a simple recipe with basic instructions and times let me know because I'm just so confused and over my head about it.

I almost threw away the starter three times yesterday because I have an almost 3 year old daughter needs me so much I don't know if I can handle another needy thing in my house lol

The pic on the counter is what it's like now, the one with the starter is what it looked like before I added it to the flour mix which is the only that looks grainy, the other one is last night between in bowl stretch and folds