u/sourdoughbreadnerdy

I don’t really have a recipe for this one because it was a disaster. I used 500g AP flour, 55g starter, 11g salt, 35g white sesame seeds and 15g black sesame seeds. I roasted and cooled the sesame seeds before adding. Now I do not remember the amount of water I added lol. I measure everything on a kitchen scale and meant to add around 320-330g water. I accidentally added way more because my dough was so wet after resting. I added more flour in panic (around 60g) and also overproofed it for sure. It was soo hard to shape. Just chocked it in the banneton hoping for the best. Baked it after 16 hours of cold ferment and it would not come out of the banneton 😭 I baked it in a loaf tin and another on top as lid and I loved the shape! It came out pretty good (tho more sour than I wanted) and the toasted sesame flavor is great. I had it with some homemade almond butter whipped with caramelised banana, cinnamon and nutmeg. Topped with sea salt.

I really need tips on how to mix a stiff starter better with water!!! Mine refuses to mix and stays like flour rocks in the dough. Also is my starter too acidic or the loaf was more sour due to overproofing? All my other loaves have been mellow and I prefer that.

This is my third attempt so far. The first I made was overproofed, came out a dense brick. Second was under-proofed, tight and gummy crumb.

Ingredients :

500g AP flour
340g water
11g salt
60g starter

I did autolyse first for around 30 mins and then added the starter and rested for 45 mins. Added the salt later, first set of stretches and folds then rested for 15-20 mins. I did 3-4 sets of coil folds after that 15 mins apart.

I bulk fermented for about 2 hours? The dough was visibly puffy and risen. But I think I should’ve let it go for a bit longer? It’s hot where I live (around 35 degrees plus) so I’m afraid I’ll overproof and end up going under 😭.

Shaped it after and cold fermented for 20ish hours. Also I open bake on a metal tray after preheating it for an hour at 250 degrees plus Celsius and use a loaf tin filled with ice to generate steam. I don’t know why it’s kind of lopsided as well? I guess my score wasn’t deep enough or the steam generated wasn’t uniform? I don’t know lol. (Also the top is brunt, hence the brown flake on it)

I need tips on how to read the bulk fermentation! Anyone who lives in hot weather, please let me know how you do it!

Hello All! My first time posting on this sub and I had to post this one! So proud of it
Ingredients :
500g AP flour (12% protein)
50g starter (my starter is 65% hydration)
425g water
11g salt
Around 60-70g evoo (for later)
Process : (I roughly followed this recipe and tweaked it, here’s the link : https://saltnsprinkles.com/sourdough-focaccia-recipe/?mcp )

First I mixed about 375g of water with 500g flour and rested it for 15-20 minutes. After resting, mixed 50g starter (I used a lower amount because it's very hot and humid where I live) with 50g water and added to the mix. Roughly mixed together and covered again to rest for 30 mins.
After resting, I added the salt mixed in a bit of water while doing the first set of stretch and folds.
After the first set, I did 4 sets of coil folds and they were 10-15 minutes apart.
My goal was to not let it over ferment, so I rested it after the folds for around 30-45 minutes only. It looked bubbly on top, uniform surface and jiggly. Transferred to an oiled container to cold ferment for 24 hours! in the last photo, I posted the comparison picture of day 1 vs day 2 cold ferment.
Transfer to a well oiled pan from the fridge and cover it until it spreads till the edges itself. Mine took about 2 hours. The difference between day 1 & day 2 was very clear - the dough was puffier, had a lot more air in it and small bubbles at the bottom. Taste wise the tang was very well balanced and mellow. I only added sea salt on top, nothing else.