▲ 2 r/Sourdough
Starter is strong, so where am i missing a step/making a mistake? Plz include exact step by step tysm
Recipe- 300g water, 100g starter, 13g salt, 500g bread flour (whitelily)
Mixed at 10:30 am dough temped at 80°F, rested 45 mins. 4 rounds stretch and folds 30 min apart. Bulk fermented 5 hours on counter(beginning at mix) Shaped at 3:30pm. Left in banneton to proof.
Preheated dutch oven at 450°F was ready at 5pm. Baked 25 mins. Dropped 25° and baked another 20 lid off.
u/cheekyforts23 — 1 day ago