u/Worfs-forehead

Hey guys, so I've been cultivating my starter for about a month now and decided to try a bake with it.

Ingredients as follows

100g starter

500g flour

375ml water

10g of salt

Mixed together and left for 60 mins, then 5 sets of stretch and folds at 30 mins intervals. Then I moved to coil folds every hour. And then to a counter top bulk ferment over night. Shaped and then left in fridge for 12hrs. Shaped and left on counter for 30 mins before baking 30 mins covered and 20 mins uncovered at 190c.

Any hints or tips moving forward would be appreciated!

Hey guys after cultivating my starter for the last month I thought itd be a good idea to test it so here it is. Any crumb readers and critique is very much welcomed.

100g of starter

500g of flour

375ml of water

10g of salt

60 min autolysis after initial mix

5x sets of stretch and folds every 30 mins

4x sets of coil folds every hour.

Counter top proof over night

Shaped and then into bannaton for a 12hr cold proof

Shaped and rest on counter for 30 mins and then into oven for 30 mins covered and 20 mins uncovered.

Day 11 of my first sourdough looks like it's getting there!

As title says this is my fourth loaf ever. Recently was feeling disheartened about baking but after reflecting and reading links the good people of this sub said I tried the Jim lahey no knead loaf feeling pretty good about this one. Just waiting for a taste test.

Day 5 of starter mix. Has a sweet/sour smell and is very sticky but holds it's structure. How is it looking? This is my first time having a go at this!

So this is not third loaf and having corrected for previous dense and dry loaves of the past it seems to be softer but still not quite there. I just followed a Paul Hollywood white loaf recipe any hints or tips would be appreciated 👍🏻

Good evening all! So this will be my third time baking a loaf. The first two I have done were quite dense and dry and after reading some really good threads on here I determined it to be an over hydration issue. So I cut out 80ml of water which seemed to do the trick as the dough was not as sticky as it previously was after two rounds of kneading with a pinch of flour sprinkled on the work surface this is the end product. Pretty happy with how it's turned out (thus far) but as they say the proof is in the pudding (or loaf as it were). Fingers crossed I get a soft white loaf! And I will post the results for better or worse.