Any suggestions from those more familiar with sourdough breads?
Ingredients:
- 120g active starter
- 360g lukewarm water
- 475 all-purpose flour
- 10g salt
This particular bread was made a while ago and I've had less successful results with bread flour I think. Beforehand, the starter is doubled after feeding. Then the starter is mixed with water until dissolved and then flour and salt is added and it's mixed together.
After resting 30-60 minutes I do a few folds while rotating the bowl 90 degrees. Then I let it rest 30 min and do that 2-3 more times until it passes the "window pane" test.
Depending on the temperature I let it rest for 6-12hrs but for this dough I actually did 4 light folds every hour during that time instead of just letting it sit.
For shaping I stretched it into a square, folded both sides to center and rolled it inward before transferring it seam-side up to my banneton.
I believe I let it sit 3-4 hours before scoring and baking in preheated dutch oven with oven at 475. Dough was on parchment with 4-6 ice cubes added into dutch oven. Baked 20 minutes covered then uncovered it, dropped to 450, and baked 15-25 more minutes.
What should I change up? Any other recipes I should definitely try using starter or discard?