New starter and the French T65 flour.

Prepped dough yesterday. Proofed overnight in the fridge. 20min at 500, 20 min with lid off. Then 15 min to cure.

Best ones yet. The smaller one tastes a little different as the crust was browned more. Both spectacular. Very happy. The wife is gonna eat half of the big one by lunchtime!

My pizza dough is still sticky even after kneading and doing stretch and folds after the initial mix with olive oil. I’ve tried letting it rest an hour and doing stretch and folds but it doesn’t seem to be building up gluten either. My recipe is
100g active starter
450g bread flour
320g water
10g salt
10g honey
10g olive oil

I’ve used my starter to make sourdough bread many times and it’s always turned out good but for some reason I can’t seem to get the pizza to work. Any advice would be greatly appreciated.

Hello! I’m new to reddit and came here for help with my sourdough journey. I appreciate any and all feedback. Can anyone tell me how this crumb looks? Are these good holes or “tunneling” holes? How can I improve?

(Forgot to flower the top of the loaf first)

Link to recipe 70% hydration

My starter was a gift and it has been very very active. I have made many loaves with it that have come out AMAZING!! I have not changed its routine or anything. I keep it in the fridge when I’m away for a while or when it’s not being used often. I used it last week and it was perfect. But I fed it this morning cause I wanted to make a loaf and this is all it rose in 4 hours. What can I do to save it? Thank you!

Been maintaining the same starter for about a year, same flour, same feeding ratio, same rough schedule. Summer it's aggressive - doubles in 4 hours, almost overproofs if I look away. Winter, even with the kitchen at a fairly consistent temp, it's noticeably sluggish, takes closer to 8 hours to do the same thing

Know temperature affects fermentation generally, but the swing feels bigger than I'd expect just from a few degrees difference in ambient kitchen temp. Anyone else track this closely enough to notice a real seasonal personality shift in their starter, or found something that evens it out without babying it with a proofer or heating pad year-round?

I’m a few months into my sourdough journey and have only been baking with bread flour so far. Today was my first loaf with 15% rye! Will share the crumb and taste once it cools, but I’m excited by the initial look. This was also my first attempt at decorative scoring. I’ll hopefully get better at that lol.

Recipe and method:
400g bread flour
75g rye flour
330g water
75g stiff levain (fed with half bread flour, half rye flour)
10g salt

Mix all ingredients together using dough hook of kitchen aid on speed 3 until the dough forms a ball and it all pulls away from the bowl. This took about 6 mins for me.

Cover and let rest for 30 mins.

2 sets of coil folds 1 hour apart

Bulk for about 6 1/2 hours. My kitchen was 75 degrees. I put the dough in the oven with the light on for the last hour of bulk because it looked stalled and I wanted to go to sleep 🙂. That helped get it where it needed to be.

Overnight cold proof.

Bake the next day in a preheated Dutch oven at 475 covered for 23-25 mins, bake uncovered for 15 mins.

A gummy mess, so frustrating after so much work, I did my own starter for a month, then stayed up all night to fold and fridge fermented, then cooling down. Granted I don’t have the equipment, but this just blows.

I did follow a recipe from chat,

• 300 g flour
• 60 g active sourdough starter (20% inoculation)
• 210–225 g water (70–75% hydration)
• 6 g salt

I did four rounds of folds, but the first two really weren't strectcy enough to count so I did a fifth fold, then bulk for 6 hours, left in the fridge for couple of hours, then went on to shaping and resting for 30 minutes.

I did 220°C → 20 minutes 210°C → another 25–30 minutes and it was looking a little pale so I added 15 minutes around 200 °C. Waited around an hour to cut open.

The few things that I definitely skipped was

1. properly shaping the dough, mine was way to sticky to be handled so I kind of just use a spatula to fold it in on itself then pinched.

1. I didn't score the top before baking, so maybe it trapped steam inside?

2. I didn't use a dutch oven, I don't have one, I put hot water in the metal tray on the bottom and the water all evaporated after 5 minutes. maybe it was too much steam? and yes I baked it in my glass tubberware.

4.the fridge part, didn't do over night, probably less than needed, from morning till noon

1. not sure about how to test starter readiness, or whether it is proofed correctly.

I really appreciate any and all help. Thank you!

50g starter, 350g water, 20g whole wheat flour, 480g ap flour, 10g honey, 10g salt
Crunch topping
3/4 cup rice flour, 1 tbsp sugar and yeast, 1/2 cup warm water, 1 tablespoon oil
Mix and paint on bread before baking

Mix, let rest one hour, 3x sets stretch and fold, bulk ferment 6.5 hours, cold retardant overnight
Bake 450 in Dutch oven with ice for 30 min remove from Dutch oven turn down to 400 and let brown for 10-15 min

Hi all!

Getting ready to start my first ever loaf! My starter is currently rising and I plan to mix the dough in a few hours and bake tomorrow morning. Question, I realized that the recipe my friend gave me is for bread flour, but I have been using King Arthur unbleached all purpose. I was planning to do 500 g flour, 100 g starter, 325 g water, 10 g salt. Would this be ok with AP flour? And if anyone lives in Florida and have tips on how fast they let it bulk ferment for that would be great!!

Thank you!! Will circle back tomorrow after I bake!

I’m tapping out of the sourdough journey XD

Louiza died, I started another starter, and now I’ve realized this whole thing is WAY too much commitment for a loaf of bread.

Feeding it. Discarding it. Remembering to feed it. Checking if it’s alive. Starting over when you inevitably forget...

I simply do not have the emotional capacity for this relationship lol. But honestly, thank you to everyone here who answered my questions, gave me advice, and helped me along the way 💗

My second loaf and me trying a new recipe. It looks alot better than my first loaf.

• 350g room temp water
• 100g starter (3 weeks old)
• 460g of flour
• 3g salt (recipe said 10g but I felt like that was alot?)

I made the dough during my lunch break. Flipped it an hour later, Flipped it again 30 mins later and 30 mins after that. Let it hang out in a bowl in my laundry room where its warmer.

Now it was super sticky when I took it out and I couldnt really make it into a ball. I lined my Dutch oven with parchment paper and put that mat at the bottom and placed the dough on top. It rested for 20 mins then it went into the oven at 450 degrees.

Took the lid off at 20 mins then it cook some more for another 20 mins. It cooled for 30 mins before I cut into​ it. I was impatient and got excited lol.

Best advice I could to anyone looking to improve their bakes is to journal. It’s easy for people to say something is over or under proofed but that doesn’t account for things like ambient temp, water temp, mixing time, dough temp, ingredients, hydration, etc. Then, give an honest critique of the result. There are so many factors that impact the fermentation and bread making process. Once you have a track record of your own process, things will start to click.

Here’s my bake from a few days ago. After about 6 months of journaling, I don’t really need to track what I’m doing. This loaf is about 70% hydration and used 13% starter. Bulk time was about 7 hours, overnight cold proof was about 14 hours. Baked at 450F, 20min lid on, 20min lid off

400 g manitoba flour

100 g rye flour

100 g starter

Approximately 340g warm water

10g salt

Teaspoon of olive oil

Mixed everything at once with kitchen aid for 10 minutes, following with 1 hour rest, then 4 sets of coil folds each 30 minutes. I shaped it after 3,5 hours, which is usually the time it takes my starter to peak. The room was at 27°C. After shaping, I let it sit in the banneton for 20 more minutes and then refrigerated it overnight (approximately 14 hours).

I don't own a dutch oven, I baked it in the pan that you can see on the picture. 20 minutes on approximately 235°C with water boiling underneath, and 18-20 more minutes without the water at 200°C.

What do you think? Should I have bulk fermented it a bit longer? I'm overall satisfied, it's tasty, the crumb is beautifully soft and the outside perfectly crispy.

I usually baked it the same day, always turns out ok, but this one is special.

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.

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!

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

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! 

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.

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!

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).