u/allykatt115

my food thermometer died, so i have to go by house temp which is 66F, i have the dough on a heating pad on low, probably between 70-80F. i mixed the dough around midnight last night (it’s 9:37am) its doubled in size, i did mainly just the aliquot method bc i don’t have a thermometer and house temp isn’t accurate when im using a heating pad. the dough pulls away from the sides & isn’t sticking to my fingers and its jiggly like jello. lmk!

i did 300g starter, 600g water, 100g flour, 20g salt, let set for 1hr then did 4 sets of stretch and folds roughly 30 min apart.

I posted the first loaf from this batch earlier, here is the crumb of this one. obviously room for improvement but i’m so happy with my first loafs! lmk any tips, happy baking!

3rd pic is the crumb of the other loaf 🙂

recipe- makes 2 loaves

•150 grams active starter

• 700 grams warm water

•1000 grams all-purpose wheat flour

20 grams fine sea salt

Rice flour or all-purpose flour for the bannetons

I mixed up the dough at 2:15am added 20g salt to 30g warm water and added it in after letting dough rest 30 min, then did 4 sets of stretch and folds every 30 min. I then let it bulk ferment on the counter until 5pm. then i split into 2 and pre shaped, covered for 30 min, shaped again, put into bread baskets and into the fridge for 8 hours. pre heat oven to 450 and throw empty dutch oven in for 30 min, then put my dough in covered for 25 min, uncovered for 15.

i’m so unbelievably proud, the patience this took😭😭. i’m about to throw my second one in the oven, and have fresh sourdough for easter 🫶🏼🫶🏼. i’ll post crumb shot later!!

recipe- makes 2 loaves

•150 grams active starter

• 700 grams warm water

•1000 grams all-purpose wheat flour

20 grams fine sea salt

Rice flour or all-purpose flour for the bannetons

I mixed up the dough at 2:15am added 20g salt to 30g warm water and added it in after letting dough rest 30 min, then did 4 sets of stretch and folds every 30 min. I then let it bulk ferment on the counter until 5pm. then i split into 2 and pre shaped, covered for 30 min, shaped again, put into bread baskets and into the fridge for 8 hours. pre heat oven to 450 and throw empty dutch oven in for 30 min, then put my dough in covered for 25 min, uncovered for 15. happy baking!! i couldn’t be happier so far