u/redkite215

This is my first loaf that to me has actually looked respectable lol. It's really my 4th ever loaf but the first 3 were very dense and flat.

Recipe

300g water

450g bread flour

100g sourdough starter

10g salt.

Mixed dough and did 3 sets of stretch and folds with 30min intervals.

6 hour bulk fermentation and 12 hour cold proof.

Baked loaf straight from fridge, 260c covered in DO for 30min, lowered temp to 200c and removed lid for a further 10min.

Recipe is from Grant Bakes Best Beginner Sourdough Bread Tutorial, however baking times were adjusted.

Starter is 13 days old. Have been feeding mostly 50/50 bread flour/WW. Fed only bread flour for past 3 days.

Would appreciate any input. Thanks!