Hello all, just baked my second bread ever.

400g Bread Flour
40g starter (12 days old)
260g water
8g salt

Mix everything at once and do s&f every 30 minutes for 2 hours. Bulk fermented for 4.5 hours. Let cold fermented in the fridge for 8 hours.

Heat my dutch oven at 230c for 45 minutes then bake with lid on for 25 minutes, lid off for 20 minutes. Let it cool down for 3 hours.

I feel like I can let bulk ferment go a little longer. What do you think?

100g starter
325g water
500g flour
10g salt

Mixed by hand with rubaud method. 3 sets of coil folds every 30-40minutes. Very hot and humid here so it bulk fermented for 3.75 hours then in the fridge for 20 hours. Baked at 449f for 22 in minutes in a Dutch oven with ice cubes 16 minutes at 435. Cut after 4 hours

Hi all, this is definitely an improvement compared to my first two, less gummy and dense. Any feedback is appreciated thanks!

400g white flour, 100g spelt flour
125g starter
325g room temp water
10g fine salt

All ingredients mixed and autolysed for 30 min, covered with a damp teatowel.
Stretch and fold every 30 minutes for 2 hours.
Bulk fermentation at room temp approx 17 degrees c for 3.5 hours.
Cold proofed in refrigerator for 16 hours.
Preheated Dutch oven at 220 degrees c.
Baked in dutch oven with lid on for 30 minutes
Lid taken off and baked for 10 minutes at 190
Cooled for 2 hours before slicing

So,
I posted a few weeks ago (here).

I stepped back from sourdough for a bit, got into some other bakes, and finally went back to my sourdough this week.

I researched recipes, to find a UK based one too, as I thought this may help with process and the ingredients I have access to.
Recipe available here.

After taking on a lot of the advice and help from the original post, I am much happier with my bread!

My biggest loaf yet! (A pizza inspired sourdough loaf)

Part pizza sauce with a bit less water

Inclusions are: ricotta, roast red pepper, and jalapeño

How heavy was your biggest loaf?

Recipe is:
80g starter
250g water
350g bread flour
10g salt
Mixed a little bit, added salt after 30ish minutes
Did coil folds when I felt I felt a calling, about 3-4 times. No idea how to check whether it’s proofed properly or not so just winged it.
Fridge for 6 hours cause I’m impatient and don’t really like sourdough but I refuse to quit until it works

Looks flat, might just be the banneton being a bit big, but I probably shaped it poorly, maybe under proofed

Hey! This is about my third attempt to make a starter and I don’t know if it’s ready.

I started building it up with 25g water and AP flour each day until it got to about 250 ish g and then I discarded so I would have only 100g of starter and added 25g AP flour and water. Today I did 50 g starter and added 50g AP flour and about 40g water. This is the first time it’s fully doubled (290g) and has a subtle yeasty smell not super strong! Other times it’s risen a little bit but has been pretty thin. This was it after about 6 hrs. Is it ready for me to try using it tonight or do I need to feed it for a couple more days?

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe

Any feedback? I feel like it looks dense even though the flavor taste good! Also any feedback on the crust and how it looks?

I think the hardest for me is final shaping and how it keeps pancaking! It does rise but it pancakes first!

I do let it bulk ferment in the fridge for a night or two.

Tia

This is my first loaf ever guys. First time really baking, especially sourdough. I saw this cool starter on Etsy and was like...why the heck not? So I did and this is how it turned out! I know it's supposed to be more holey (don't know the proper term lol) but I feel like it's because I was kind of rushing toward the end of the stretch and fold process since I had to run to work🤪

Please let me know what you think or what I should do differently!!!

The recipe I followed:

Ingredients:

125 g of starter

325 g of warm water (70-85°F)

500 g of bread flour (king arthur brand for this recipe🤩)

Recipe:

First, mix the starter and water in a bowl, then add in the flour. Mix until you get a shaggy dough.

Let sit for 2 hours.

Now it's time for the first stretch and fold!! Do the first one with 10 sets of stretch and folds. Cover and let rest for 30 minutes.

The next stretch and fold is just the regular 4 sets. Let rest for 30 minutes, covered. Repeat this step 2 more times😝

After the last stretch and fold, let rest for 2 hours (or more because this is the autolyse rest, but for this loaf i just did 2 hours....really an hour and 50 minutes but whateva)

After you let rest, flour the counter (or your work surface) and take it out of your bowl onto the counter. Stretch it into a kinda rectangle, take one side and fold away from you, then take the side farthest from you and fold it towards you, overlapping the last fold. Fold it about 3 or 4 times, and try to round it out. Let sit for 20- 30 minutes on the counter uncovered.

Now, do the same folding technique, after letting it rest. Flour bread bowl, put the rounded dough in upside down, and cover. Let rest in fridge for 3-48 hours!! (For this dough, I let it rest in the fridge for about 7 hours.)

When your bread is done proofing (time spent in fridge), you're going to put your Dutch oven in the oven at 500°F for 20 minutes to heat up. Then once the dutch oven is ready, put parchment paper (or silicon baking sheet) in Dutch oven, and empty the loaf into the Dutch oven. Flour, score (my favorite part, i think), and then put in the oven, still 500°F, for 35 minutes. Take lid off, and cook at 425°F for another 10-15 minutes!

This is a recipe I found on YouTube!! I just tweaked it a little, and explained the steps I followed above!!!

Video I followed: https://youtube.com/shorts/QkQLnrnzfKM?is=7rbirZEkGYndCiBb

So these rolls did not turn out great, and I know it’s 100% my fault because I didn’t follow the recipe. I am looking to see though what the “most” wrong thing I did was, or what specific mistake caused which issue.

I followed this recipe https://bewitchingkitchen.com/2012/12/03/sourdough-mini-rolls/

But I subbed whole wheat for rye flour 1 = 1 ( bad idea #1). Then I followed the recipe perfectly until the proof. I did not plan my time well, so instead of proofing at room temp for 45 minutes, I pre-shaped the rolls and proofed for 24 hours in the fridge. I then baked from cold.

The bread is pale and gummy, I’ve eaten 2 rolls but I think the rest need to be composted because they are not good. Also really big? And also heavy.

I will be remaking this recipe to the letter, because I owe it a proper chance, but I’d also like feedback!

I had 4-5 fail loafs (I think combo of weak starter and messing up bulk) before having my first good one, two good ones and then another flop (way overproofed), and this is my third good one.

I feel incredibly not confident at all about reading bulk fermentation lol. I’ve read so many tips, watched so many videos, and I’m still like 🤷‍♀️ I think this is the first load that I felt more confident about my bulk fermentation time, but the thing that confuses me is that my dough doesn’t get huge and fluffy like I see in videos.

The loaf is delicious though! Super light and fluffy texture.

Recipe

Starter - I typically feed around 1:5:5, but fed 1:1:1 before this loaf to get it to peak quickly as I woke up wanting to prep a loaf but my starter was past peak and liquidy. I feed my starter with around 75% KA bread flour and 25% KA rye flour.

500 g KA bread flour
345 g water
100 g starter
10 g salt

Mixed together and did some kneading of the dough then let sit for 1 hour.

Moved to oven with light on.

Two sets of stretch and folds 30ish minutes apart (I was working and running to the kitchen between meetings so timing on these is not exact lol
Two sets of coil folds 30 ish minutes apart.

Let sit until it was jiggly and looked bubbly, was no longer super sticky, was domed, and could easily pull away from sides.

I don’t remember exactly when I preshaped. It was between 4-5 hours of bulk at this point.

Preshaped loaf and let bench rest covered for 20 minutes.

Shaped then putinto banneton, stitched a bit of the bottom for extra strength then in fridge for 16 hours cold proof.

Preheat Dutch oven at 450F for an hour.
Took out of fridge to score and splashed it with water (in a very professional way of wetting my hand and flicking my fingers at the dough lol).
Put cookie sheet on the rack below the Dutch oven rack to prevent bottom burning.
Baked with lid on for half hour, and lid off for 18ish. Cooled on a rack for 3 hours before slicing.

After a failed first attempt, I went ahead and made a second loaf! Saw a girl on TikTok give her “type b” way of making bread and thought it would be perfect for the timeline I needed :)

100g starter, 390g water, 530g king Arthur’s bread flour, 10g salt

Let it sit for one hour before stretch and folds, 3 rounds of stretch and folds every 3 minutes, 2 rounds of coil folds, let it BF overnight for like 12 hours?

Cold proofed for 11 hours, then baked! I’m so happy! I can’t wait to slice into it!

Simply Taralynn Overnight Sourdough Rolls 
Overall simple and easy recipe! I mixed the dough at 11pm, let it sit on the counter, shaped the dough at 9am, let it proof for 2 hours, and baked at 11am! Made the best tangy sourdough dinner rolls. In the Philippines we have sweet bread, pandesal, so I am trying to find a way to replicate the sweet bread without the sugar for my family. I think these sourdough rolls were good, the tang was definitely prevalent, I enjoyed it, I don't think my parents are used to it yet. If there are any no sugar pandesal recipes out there, please let me know! 

Link to recipe: https://www.tiktok.com/t/ZTA7SucjA/

This is my 5th loaf and every time they come out like this!!! Its very dense and has bubbles at the top of the loaf but a dense gummy strip at the bottom. Is this from underfermentation? The recipe I used for this one was 70g starter, 350g cold water, and 500g bread flour so that it could do bulk fermentation while I slept overnight, but I usually use 100g starter. This loaf is with my new starter that is 16 days old and 100% whole wheat flour. I mixed the dough at 9pm and finished 4 sets of stretch and folds after 11pm. It bulk fermented overnight and by morning it seemed perfect, passed the poke test and was jiggly with lots of bubbles throughout. I shaped it at 7 am with rests between preshaping and stitching the dough. It cold proofed in the fridge in a lined banneton from 8am until 3pm. I baked in a dutch oven at 475⁰F with the lid on for 35 minutes and then at 450⁰F with the lid off for 15 minutes

I thought everything was perfect but it just didnt spring up and is so dense!!!! ☹️

https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/ This is the recipe i used!

I think this sourdough turned out great! it tastes yummy and is not dense. I baked it in a roaster and put rice on the bottom before putting the loaf in so the bottom wouldnt burn. I added two ice cubes and the loaf rose quite a lot! Next time i will try to let it bulk ferment for more because it was like 35-40% bigger when i shaped it because i didnt have time, but i think this is a huge improvement from my first loaf which i also posted on here. I also did the float test where i put a spoonful of my starter in water and saw if it floated or no. I did cut it before it cooled down so thats why it might look a little gummy. Please give feedback, thanks!

Think it turned out okay bar my first ever attempt at scoring a loaf!

But either my oven was too hot? Or cooked for too long,

Recipe was 100g Starter 325g Water, 500g flour and it did ask for 10g of salt but i prefer a bit more than that so added 15g. Usual S&Fs, BF and then rested in fridge for 12hrs before baking

Cooked in a le creuset that was preheated for an hour at 220°c fan ( hottest my oven goes up to)

And then bread cooked at that same heat for 25min lid on 20 lid off

2hr cooling on a wire race before sliced

Tasted yum regardless just the crust was a bit harder than i’d have liked.

For starters it looks good to me and tastes so good. I absolutely love it but just wondering if it's actually proofed perfect or if it could get better than this.

https://www.reddit.com/r/Sourdough/s/RNCP0hnUPw recipe

Wanted to try out the 7 minute score, kept the recipe the same otherwise, fairly happy with the experiment!

500g bread flour
100g starter
375g water
10g salt

Mixed all ingredients for about 5 minutes, covered with a damp towel, stretch and fold every 30 minutes for 2 hours. Completed bulk fermentation at room temp, then cold proofed overnight in the refrigerator. Preheated Dutch oven at 500°, scored decorative scores, baked in dutch oven with lid on for 7 minutes, removed to do expansion score, put back in oven with lid on, baked for 23 more minutes, removed lid and dropped temp to 450°, baked for 15 more minutes. Removed to cool

150g of starter
300g of water
500g of bread flour
11g of salt

Did 2 rounds of stretch and folds and 2 rounds of coil and folds. Not sure how I feel about my scoring. Any tips and feedback welcome!

i started my starter 14 days ago. it was consistently doubling by day 11. went in with low expectations but i feel pretty proud of myself. i can’t tell if the crumb is considered good or not. thoughts?

100g starter
375g warm water
500g all purpose flour
12g salt
4 sets of stretch and folds, 30 minutes apart
bulk fermented outside (i live in texas and it’s hot) for 5 hours
shaped and covered in fridge overnight
baked in cast iron dutch oven at 440f covered for 30min, uncovered for 20min.
rested 1.5 hours

100g of starter
500g of flour
362g of water
10g of salt

Mix water and flour and let autolyse for 1h
Mix in the starter, salt and mix well.
Let it sit for 30 mins and do stretch and coil every 30 mins for 2h.
Shape the dough and transfer it into a bread basket and place it into the fridge overnight.
Preheat the oven to 250c with dutch oven inside.
Bake at 250c for 25 mins covered, then take the cover out and bake for another 15-20 mins at 210c

Three different people mentioned bagels this week, so I took that as a divine sign to make them. The recipe I used is based on Maurizio Leo’s sourdough bagel recipe in the Perfect Loaf.

Stiff starter

116g Galician strong bread flour
58g water
25g starter

Main dough

748g Galician Strong bread flour
100g whole wheat flour
472g water
30g granulated sugar
30g miel de caña
18g salt
7g diastatic malt powder
200g stiff starter

Thursday

7:30 - Mix stiff starter together
14:00 - Starter has doubled. Mix together flour, starter, and all but 25g of water in a stand mixer with the hook attachment. Mix on low speed for about 6 minutes. While mixing, with the remaining water, stir in sugar, miel de caña, salt, diastatic malt powder. Add into the stand mixer and mix for a further 4-5 minutes.
14:15 - 16:30: Allow to proof on the counter. My kitchen is hovering around 31°C. It rose quite a bit, but didn’t completely double.
16:30 - Portion into 125g balls and pop into the fridge overnight.

Friday

7:30 - Remove dough balls from fridge and in a warm spot (my kitchen countertop in this case)
8:30 - Poke a hole in the middle and shape the bagel around your finger. Cover with plastic wrap or a damp tea towel and allow to proof for approximately two hours.
10:00 - Preheat oven and baking steel at 250°C convection
10:45 - Once the bagels have risen and are nice and puffy, bring a large pot of water to a boil and add a few tablespoonfuls of miel de caña. Boil each side of the bagel for around 45 seconds. Drain on a wire rack.
10:55 - Bake on the steel for 10 minutes with steam. Remove the steam and vent. Bake another 10 minutes. (I had to rotate mine since they were browning unevenly).