r/Sourdough

I’m a gluten-free baker and the last time I tried sourdough a couple years ago, it was fairly disastrous. I’m trying it anew and wanted to get some opinions. Gluten-free means it will be a bit denser but I still wanted to see how the subreddit felt about the crumb. Pulled the recipe from Wassembakes.

Bought a Dutch oven and been feeding my starter for the last month to get it matured. The whole process involved just mixing the hell out of the ingredients to get that structure like gluten naturally has. Into the preheated DO for close to a half hour and then took the lid off for the next half. It was really tempting to cut into it but I waited three hours and the taste is pretty good. My wife commented it’s not as tangy as she remembers but maybe that’s because it’s still a young starter.

280g Potato starch
200g Tapioca flour
174g Brown rice flour
100g Oat flour
16g Psyllium husk
3g Xanthan gum
9g Himalayan pink salt
Baking powder
13g Cane sugar
180g GF sourdough starter
630g Water
10g Olive oil

Link to my original post with recipe is here and shows my dough I was originally worrying about. The link to recipe I followed is here. The dough in the video of my original post ended up fermenting perfectly and I was able to shape it (to the best of my ability) for a sandwich loaf. Then I proofed in fridge for 12 hours and baked this morning for 45 mins at 400f with 35 mins covered with another bread pan to create steam. The edges and bottom are a little crisp, but i think it’s because i used avocado oil to grease my bread pan. I don’t really mind though because I love a good crispy bread. Any feedback is welcome, I’m just excited to have my first loaf of edible bread after not thinking the dough would ferment properly. Going to make the most delicious sandwich of my life later today!

https://thelabreadtory.com/sourdough-purple-sweet-potato-milk-bread/

This is the recipe I used. I replace the purple potato for regular sweet potato and it still works!

My little one (see near the end) was too impatient and wanted a slice :)

I also ate 1/3rd of it in one sitting

So I started making sourdough bread a year ago. There were some good and bad breads but the consistency was never there. Didn’t know what I did wrong. But now I don’t really care about the exact steps I take to make it, I just know when the dough is ready (something just clicked) I know they are not perfect yet but I’m really proud of myself and excited to get better each loaf :)

Recipe Starter 1:5:5 (starter:flour:water) - I don’t really measure it but could be 10g:50g:50g 450g flour 550 (it’s a German ap flour with 12g protein) 50 g wholegrain rye flour
320 water 10 g sea salt

I mix everything except the salt together in a stand mixer (speed 2) unteil I don’t see any flour. Then I add the salt after 30 minutes and mix it again for 1-2 minutes. After an hour I do my first stretch/fold and slap/fold. Then again after another hour. The next three hours I do 3 coil folds. (Sometimes just 1 or 2) and then I shape it and put it in the fridge overnight. The next day I preheat the oven with the Dutch oven in it (250 C) and bake the loaf with ice cubes and the lid on for 20 to 25 min and then another 20 min with the lid off (230 C)

Hi everyone!

These are my latest sourdough loaves from this week. What do you guys think? These are definitely my best results so far this year. I've been baking sourdough every week for about a year now, and I'm still practicing and trying to figure out what I can improve.

Recipe:

- 100g starter (about 36g water + 64g flour)

- 1kg bread flour

- 680g water

- 24g salt

Process:

- Mixed the flour and water and let it sit for a 1-hour autolyse.

- Added the starter and salt, then kneaded by hand for a few minutes.

- 2 sets of stretch and folds, 30 minutes apart.

- 2 sets of coil folds, 30 minutes apart.

- Divided and pre-shaped the loaves, then let them rest for 1 hour.

- Final shaped and placed them in bannetons, then straight into the fridge for 24 hours.

I'd really appreciate any feedback, especially on the crumb, fermentation, or anything else you think I could improve!

Hi all! This is my very first attempt at baking sourdough bread. I used the Perfect Loaf’s “Simple Sourdough” recipe.

It came out so much better than I was expecting. This was a 3 day process. Levain for day 1, Day 2 was the autolyse, bulk fermentation, stretch and folds, and shaping day. And of course Day 3 is bake day.

Ingredients were just white flour, water, fine sea salt, and levain made from ripe starter.

Highly recommend this recipe, it was so clear and the video showed everything step-by-step. Also it makes two loaves as most recipes do 🫶🏻 happy baking 🥖

Finally got to bake some bread after almost 2 months of being too busy with nursing school to do so 😌 My starter unfortunately died during that time, but fortunately a local bakery sells their sourdough starter so I just picked some up!

I use 80g starter, 375g of water, and 500g unbleached King Arthur bread flour. Pre-heat the Dutch oven at 500F, lower it to 450F and bake covered for 30 minutes, then an additional 10-13 minutes uncovered. I get the best results doing a 2 day bulk fermentation in the fridge.

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/print/52058/

A couple of months ago, I asked if anyone knew of cast iron half loaf pans. I even wrote to Lodge, and they figured out the dimensions and said they would send it to their design team. I ended up finding this pan. It is almost exactly half the size of the Lodge cast iron, which is 8.5 in. x 4.5 in., and the Cuisinart BBQ pan is 4.5 x 4.5. So basically perfect for a half loaf! I have made 3 loaves in it so far, and the bread just slides out of the pan and makes consistently wonderful bread.

Cast Iron Small Loaf of 5 slices

Scald:

110g boiling buttermilk
85g bread flour
20g or 1 1/2 tbs sugar or honey
25g or 2 tbs seeds
25g or 1/4 c oatmeal, rolled or steel-cut
1/4 tsp salt
15g or 1 1/4 tbs oil

When the scald becomes lukewarm, add in:
85g bread flour
40g starter

1. Mix the scald ingredients until smooth and no dry flour is left. When the scald is lukewarm or at room temperature, add in the remaining ingredients and mix until shaggy. Let sit for about 30 minutes, then knead for 5 - 8 minutes. Cover and then let rise until doubled, deflate, and repeat.
2. Form and place in a loaf pan, cover, and let proof at room temperature until nearly doubled.
3. Bake at 375 degrees for 30-35 minutes or until it sounds hollow when tapped or until 195 to 200 degrees interior temperature.

Flour (100%)
-425g bread flour (85%)
-75g whole wheat (15%)
400g water (85F) (80%)
100g starter (20%)
10g salt (2%)

Mixed first 4 ingredients minus 15g water and waited 40 min. DT was 78F.

Hand mixed for a couple of min and waited 10.

Added salt and remaining water and hand mixed until dough was smooth ball.

Waited 20 min and gave a stretch and fold.

Waited 30 min and laminated dough.

Gave three sets of coil folds separated by 45 min.

Maintained DT at 78F and dough had risen 50%. Preshaped just over 5 hours after initial mix. Waited 15 min and shaped into a batard. Placed in banneton, covered it and put in the fridge overnight.

Baked this morning at 500 covered for 20 min and 450 uncovered for 23 min more.

Notes: The lamination step helped develop more strength. I will try this method again and see if I can push bulk a little further as I am assessing this as slightly under but still a really nice bake. Tasted great with a tender crumb and a crispy crust.

I should’ve taken a picture in the cast-iron pan!

I make this crust with pure discard, nothing else except a spritz of olive oil and some Italian seasoning sprinkled on top.

Preheat your cast-iron pan at 450°. Remove from the oven spritz it well with olive oil and pour in your discard thinly covering the bottom of the pan, spread it evenly with a spatula and push a little bit up the sides. Spritz the top with olive oil and sprinkle some Italian seasoning on.

Pop it in the 450 oven for around 15 minutes or until desired color then pull it out. Add your sauce and toppings and pop it back in until your cheese is all nice and bubbly.

So excited. It tasted very yummy. First time ever making sourdough and my very own starter. My starter is a week old can’t wait to see how it improves. I used a lot of tips from people I know as well as a recipe to guide me. Made a few mistakes along the way but I’m happy with it. Need a new knife though. That cut was rough!

Recipe used : https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

500g bread flour
~95g starter (didn’t have quite 100g lol)
325g water
10g salt
Mixed ingredients, let sit for 35 mins
First stretch and fold, let sit for 35 minutes
Second stretch and fold (forgot to reset timer maybe sat for 30-40 mins)
Shaped loaf half asleep
Put in the fridge over night
Preheated oven 500 F with Dutch oven inside
Baked 20 mins inside lid on, 10 minutes lid off!

Very proud of Frodough for maturing and producing this lovely loaf. Fed him again today and moved to a bigger jar so I can make more starter to actually meet the measurement for the dough lol

Ok I am not sure about the crumb for this loaf 😅 I feel like I underproofed it.

So I used 50 g cocoa powder with 100 g water with instant espresso, then added 120 g starter & 350 g water. 500 g unbleached AP flour, 50 g brown sugar and 12 g salt.

After mixing and letting it rest for 30 minutes I did 4 sets of stretch and folds with 30 min intervals. Then one coil & fold before bulk fermenting for I believe 8 hours (kitchen temp is on the colder side low 70s) before I was able to get back to it 😅. By then it was a little too late for me to wait to bake so I cold proofed it.....for almost 24 hrs 🫥. It was then baked at 450 covered for 30 min and then uncovered for 15 min.

UK

After nailing normal sourdough without a dutch oven, just tinfoil cloche and manual steam, I decided to try infusing rye flour.

250g Matthews costswold churchill strong white flour

250g waitrose dark rye flour

100g starter (30g active starter, 60g rye flour, 60g water)

332g water to keep it 70% hydration

11g salt

Fermentolyse for 30 mins

Stretch and fold

Rest for 30 mins

Add salt

Stretch and fold

Rest for 30mins

Stretch and fold

Total bulk fermentation time 3.5 hours at around 26 to 27 celcius ambient temperature (in a cupboard near the boiler)

Shape the sticky dough to a ball, and rest in the cake tin, no counter top rest

Cold proof for a total of 10hrs overnight

Bake to 230 celcius, with steam and cloche on for 20mins

Bake uncovered for 200 celcius foranother 20mins

8 hour rest on a cooling rack after baking

Sour like sourdough, with a bit of earthiness from the rye flour

This is my twice weekly sandwich loaf made in a 12x4 loaf pan.

120g starter.

375g cold water.

540g flour (100g whole wheat + 440 all purpose).

13g salt.

20g extra virgin olive oil.

Sift flour and salt together in mixing bowl. Make well in the center. Mix starter in water until cloudy then pour into flour well. Add oil. Mix by hand until no dry flour remains. Rest (fermentolyze) 1 hour. then 4 stretch and fold cycles at 30 mins apart. Shape into parchement lined loaf pan. Refrigerate 16 hours. Score. Bake covered with another loaf pan for 25 mins, then uncovered for 15 mins..