▲ 158 r/Sourdough
Rate my personal best sourdough to date
BACON EGG & CHEESE LOAF
100g Starter
325g Room Temp Water
500g Bread Flour
10g salt
I live in Puerto Rico, so fermentation times are considerably lower. I mix everything at once and mix until it sticks more to the dough than your fingers.
Wait an hour. Do two sets of stretch and fold every 30 minutes. Do two sets of coil and folds every 30 minutes.
Bulk ferment for 3 hours. Shape, add inclusions and cold proof for 12-24 hours. I did 12.
Pre heat oven to 450 degrees with Dutch oven inside. Bake loaf for 35 minutes. Lower heat to 425 degrees uncovered for 10-15 minutes until desired golden.
How did I do?
u/Strong_Ad_7026 — 15 hours ago