r/Sourdough

This is the recipe I used!

https://countryroadssourdough.com/sourdough-discard-sandwich-bread/?fbclid=PAVERFWAQrltZleHRuA2FlbQIxMABzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAaf3rHUtoY\_kPSgWh10KNWaATp0J3HAFQJjmb3pjbHmjCN5llpwbna2CEPhXjw\_aem\_HkH3ueU3Zu9EiS6wmD58Nw

470g flour (KA bread flour)
340g water
80g starter
10g salt
10g olive oil

30 minute fermentolyse then add salt and I did slap and folds after I mixed until incorporated. I did 4 coil folds at 30 min intervals. Preshape and rest for 20 min then final shape and cold proof overnight. I baked it at 450 for 35 min covered and then 425 for 10 min uncovered and it had an internal temp of 210F after it was done baking. Please rate it and lmk if you think there are things I need to improve on!

I have this vintage La Creuset deep dish. Its stone wear and doesn't work on the stove or anything, its just an oven dish.

Hand for reference.

Recipe is from Tartine Book No 3 (p194) with small changes.

Cracked grains:

- 125g cracked rye kernels

- 250g water

- teaspoon of starter.

Combine everything and let sit overnight. The next morning, drain the excess liquid and weight the soaked berries. It should be approx. 250g.

Main dough (500g flour):

- 250g bread flour (50%)

- 250g high extraction wheat flour (I used half bread flour and half whole wheat) (50%)

- 375g water (original recipe calls for 85%) (75%)

- 250g soaked cracked rye berries (50%)

- 100g levain (20%)

- 10g salt (2%)

- 25g blackstrap molasses (5%)

- optional: 7% wheat bran (I omitted since I didn't have any)

Instructions:

- autolyse: water, molasses, flour.

- Mix the levain and let rest 30min.

- Add salt and mix to develop gluten. Once the dough feels strong, Incorporate the soaked grains.

- 2 or 3 sets of stretch and fold.

- Bulk ferment until +50% increase in volume.

- Pre shape and bench rest.

- Shaped using Caddy clasp technique.

- 8h cold proof in a rattan banneton.

- Open baked with oven pre heated at 450F, oven off once loaf has been loaded. Turn oven back on to 450F after 20min. Continue baking for 30min. Be careful: the crust darkens really fast necause of sugar from molasses.

**Sourdough Boule Recipe (Revised)**

Ingredients:

- Bread flour: 500g

- Water: 350g (70% hydration, room temp ~75-78°F)

- Active sourdough starter: 100g (must pass float test — see Step 1)

- Salt: 10g (about 2 tsp)

Steps:

1. Feed the starter 4-8 hours before mixing (50g flour + 50g water into your existing starter). Before using, do the float test: drop a small spoonful in water — it must float. If it sinks, wait longer or do another feed.

2. Autolyse: Mix flour and water only until no dry bits remain. Rest covered 30-60 min.

3. Mix in starter and salt. Combine well (Danish whisk works), then do 3-4 stretch-and-folds in the bowl to build structure.

4. Bulk ferment 3-5 hours at 75-78°F. Stretch-and-fold every 30 min for the first 2 hours, then leave alone. Dough is ready when it's risen ~50%, jiggly, and domed — not when the clock says so.

5. Shape immediately: turn onto a lightly floured surface, pre-shape into a round, rest 15 min uncovered, then final-shape with real surface tension — the dough should feel taut, like a drum skin, when you're done. Do not add a second bench rest after this.

6. Final proof, seam side up in banneton, covered: 2-3 hours room temp, or 8-12 hours in the fridge (cold proof gives better flavor and easier scoring).

7. Preheat oven to 475°F with Dutch oven inside for at least 45 min.

8. Score the top, transfer to Dutch oven, bake covered 20 min, then uncovered 20-25 min until deep golden brown.

Hello everyone!

This is my 5th attempt in sourdough making. The other 4 tries were very bad, and I’m not sure exactly what happened, but it didn’t really grow in bulk fermentation nor in cold proof (I have a slight suspicion that i should’ve left in the the count to bulk ferment for more than 6 hours)

I don’t have a dutch oven nor a baton, only my will to make sourdough.

I fed my starter in the morning in 1:3:2 ratio (starter:flour:water) and the next day it was very active (it was cold here in my city). I mixed the water, starter and flour for about 8 minutes before waiting 30 minutes for the first set of stretches and folds (this is one thing that i did differently than the other tries, i saw that tip on a tiktok video). I did 3 stretch and fold sequences 30 min from each other, after pre-shaping twice, it stayed in the fridge for 17h.

I baked in a stainless steel baking tray at 240 °C dor about 40 minutes then 20 min with it uncovered.

Please, if you have any tips for a beginner like me, let me know!

This is the recipe I used (I used only 60% of all the ingredients)

325g water

100g starter

500g flour (13g protein content)

10g salt

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!

I’m very happy with my loaf
Recipe
350g water
400g bread flour
100 g wheat flour
120g sourdough starter
10g salt.
Mixed dough and rest 1 hour.
Added salt and rest 30 min. Then did 4 sets of stretch and folds with 30min intervals.
6 hour bulk fermentation and 12 hour cold proof.
Baked at 490 F covered in Dutch oven for 25min, and removed lid to oven for 25 min (same temperature)

after my first attempt approx. 4 years ago( https://www.reddit.com/r/Sourdough/s/aQo6Zrx3kK) I've started my sourdough journey again again and this(my third one) is the first loaf I'm proud of.

It could use a little more cooking time but the crust was starting to darken a little too much for my tastes as it already started to develop a mild bitterness I really don't like. it didn't help that I forgot to turn down the oven after removing the water tray lol(no Dutch oven).

500g Manitoba flour

325g water

100g starter

12g salt

1/2 spoon of white sugar (not the imperial kind of spoon, like a metal spoon, the ikea ones)

i don't remember the timings I followed because that same day I was cooking a lot of stuff for my sister's birthday so I got distracted often and 30mins often turned into 1h and such but this is a general overview of what I did:

mixed everything together and let it rest for about 40mins then 3 rounds of folds with an average of 45min intervals(this was the most inconsistent part) then let it bulk ferment for 5/6 hours untouched.

then I rolled it up(don't remember the technique name but the classic way) and put it in a bowl with a towel and some flour sprinkled and threw it in the fridge overnight for about 11/12 hrs.

the day after I removed it from the fridge, used a razor blade to score it and put it in static oven which I preheated to 220C with a stone I stole from my shell pizza oven and a water tray inside. I cooked it for 20mins while spraying it every 5mins with water on top then removed the water tray and cooked it for 18 minutes more(I had a 20min timer but my ahh was too impatient to wait) after those I put it on an elevated grill so that it could cool down.

okay so I do bake a lot but this is my actual first time trying sourdough, and ngl it turned out way better than I expected?? been seeing sourdough videos nonstop on my fyp lately so I was like alright let me just try it 😅 my apartment literally smells so good right now. followed this recipe btw: https://littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/#recipe

When I first pulled this loaf out of the oven I was like uhhh it’s ugly, but then I cut it open and this beautiful swirl was revealed! It’s not a sweet loaf but the chocolate, espresso and vanilla really come through. I followed the recipe linked below to a T. This was a very fun loaf to make!

https://www.cravethegood.com/chocolate-vanilla-swirl-sourdough/#wprm-recipe-container-86181

490g KA APF
10g KA whole wheat flour
100g starter (bread flour)
12g salt
350g water
Mix everything wait 30 min, S&F x 4 roughly every 40 min.
Put in fridge overnight - 5pm to 8:45am
Bull ferment 8:45 to 3:45pm - temp checked at noon read 66 degrees- home temp 70 degrees
Freaked out that it was over fermented shaped and put in the freezer for like 45 ish minutes ( damn carpool pickup).
Baked at 500 degrees in pre heated dutch oven for 20 min, took out and baked for 30min at 435

I started taking my starter out 2pm the day before and it took so long get active! Out of oven at 5pm today and cut at 7pm.

I used: 500g bob’s red mill flour, 350g water, 95g active starter (was supposed to be 100 but somehow my kitchen weighing scale isn’t accurate, 10g salt.

Did 4 folds and put in freezer before bulk fermenting was done (because it was 1am by then). Continued bulk fermenting today morning and then did the folding and put it in my banneton into the fridge for 2.5h before oven!

Oven was: 250 degree Celsius pre heat with Dutch oven lid on for 45min. Then put in straight from fridge at 20min at 230 Celsius lid on, 20min at 220 Celsius with lid off. But I did leave for an additional 3 minutes at the end for a darker crust color.

I think overall turned out way better than expected for my first time but a few areas I’d like advice on:

- i couldn’t get a “smooth” dough, it was hard to take it out of my bowl without leaving so many dough strands behind
- doesn’t feel as firm even though I left in fridge for a few hours before the oven (split open so huge right after I scored it)
- seems bubbly/airy are certain cross sections (not as even): looking at the bottom centre of the bread, it seems denser
- the sides are not as brown (should I do a final bake after taking it out of my Dutch oven?)
- I cut after 2 hours and the centre is soft (is this normal?) it’s my very first sourdough and doesn’t have the texture of those at cafes haha. Am I supposed to slice and then crispy the slices in oven?
- ps. Let me know of any bread knife recommendations! The one from Sabre is horrid I had to squeeze my sourdough to get it cut through

It don’t rise as much as

This is my second loaf. I paid more attention to the shape at the end of bulk fermentation. I also used a baking pan on the bottom rack and got a very nice browned bottom crust. I was expecting a more airy loosed crumb. The shape is better and it tastes wonderful.

Recipe
500g Bob's Red Mill Artisan Bread Flour
375g Water (25g reserved for bassinage)
100g Starter (20%)
10g Salt (2%)

Mix Flour, 350g Water, and 100g Starter
Rest 30 Minutes
Pinch-and-Fold for 2 minutes
Rest 10 Minutes
Squeeze in 25g Water and Salt (2 min)
Pinch-and-Fold for 2 minutes
Rest 10 Minutes
Rubaud Mix for 2 minutes
Rest 30 Minutes
Stretch and fold
Rest 30 Minutes
Coil fold
Rest 30 Minutes
Coil fold
Rest 30 Minutes

Pre-shape at 5.25 hours
Bench rest 15 minutes
Final shape

12 hour cold proof in fridge

Bake in cast iron covered 20 minutes, uncovered 20 minutes.

Cool 4 hours

I made 2 loaves this weekend after a few weeks away. I was really happy with them.

850g bread flour
150g whole wheat
850g water
200g starter
22 g salt

Mixed flours, 800g water and starter by hand and fermentolyzed for 40 minutes. DT was 74F. Hand mixed for about 5 minutes and then added the salt and remaining 50g water and hand mixed for a couple more minutes. Had to run an errand, so after an hour I gave some aggressive folds to build some strength, followed by 2 more gentle sets spaced out by 20 minutes. Waited an hour and gave 1 more gentle set and continued to bulk for 1 more hour.

Bulk was 4 hours total around 75F and the dough rose 50% and was domed, very airy and jiggly. I divided, preshaped and bench rested for 20 min on the countertop. Then, I shaped one into a batard and the other into a boule and threw them in the fridge overnight.

Baked in a cast iron cloche and combo cooker the following morning at 500 for 20 minutes covered and 450 for 22 min more uncovered.

Family crushed most of the batard. I used the boule to make BLTs with some farmer’s market tomatoes. Then I used what remained of both and my leftover tomatoes in a panzanella with some shallots, cucumbers and fresh basil. I should have taken pictures of these too but neglected to do so.

Homemade bread is the best!

I started making the dough for this recipe this morning and kneaded it for around 12-15 minutes. I thought it would get less sticky and more resistant by the time I did my second stretch and fold but I'm on my third and it's entirely too sticky. Is there anything I can do to fix this or should I just throw it out? I tried a new recipe last week also and it was also too sticky, I ended up having to throw it out after the cold proof because it just wasn't holding its shape at all.

Edit: here's the ingredient list

- 190g starter
- 780g room temperature water
- 200g pumpkin puree
- 1160g bread flour
- 4 tsp fine artisan sea salt
- 2 tbsp cinnamon
- 1/2 cup sugar
- 1 tbsp pumpkin spice

(the sugar, cinnamon, and pumpkin spice are added when shaping the dough)

Also, for some more info, I'm a new baker. This is my 5th or 6th loaf since starting this sourdough starter about 3 months ago.

The recipe I used:
100g active starter
350g water
500g bread flour
10g salt

I struggled mixing the dough (was drier than i expected) but finally was able to get most of the flour incorporated then I rested it for 30 minutes. I completed 4 sets of folds, bulk-fermented until roughly doubled, tried to shape best I can again and cold-proofed overnight. The dough was pretty sticky, so I had to add generous amount of flour while shaping. I baked it at 450°F in a preheated Dutch oven for 25 minutes covered and lowered to 425°F for about 27 minutes uncovered.

The inside didn’t quite have the texture I’m used to from store bought bread. It was slightly gummy/doughy and had a yeasty aftertaste. Is this expected or did I do something wrong in the process? Any feedback is appreciated 🙏🏼

This is my 9th loaf and the one I really liked. Both texture and taste.
I live in India and the usual protein content in widely available flours range from 9-12%. I had followed recipes from Internet which use bread flour with higher protein content. Those recipes didn't work for me. I never got enough oven spring, or if I did, the bread didn't bake soft enough.

The adjustments I've done to ingredients easily available to me are :
- Used Vital wheat gluten - 15gm with 300gm of total flour weight
- 50:50 Maida and Atta.
- 220 gm water, give or take. Added it gradually while kneading and made sure the dough felt like regular dough which I use for making rotis. Didn't add my levain yet. Just kneaded and rested it for an hour ie, Autolyse.
- After 1 hour I added my salt (to taste) and active levain. The levain was still rising and "almost" doubled. It had structure and was not very flowy.
- Did just one stretch and fold after 30 min (4th photo) and since my dough passed the windowpane test, I let it rest and BF for 2.5 more hours.
- Shaped it at 3 hours since adding starter. The dough was holding its shape well when I moved to shaping. The 5th photo is 30min before I shaped it.
- Let it proof on counter for another couple of hours. 6th photo is just before baking. It had proofed for 2.5 hours in a lined bowl of same size in which it was kneaded.
- Baked it covered for 30 mins. (I did pull it out at 7th min to score but I guess from next time I'll just score it beforehand). And 15 mins uncovered at 230deg C.

Waited for 40mins before cutting it. Should have waited longer, yes, but I'm impatient. The bread came out super soft. It did have good crust when it was just out but after 30 mins, the crust also softened a little. Not complaining though. The taste and texture are what I love.

Still hoping to get the wild open crumb someday, but even if I don't, this one here is absolutely perfect for me to ultimately call it a success.