It feels like learning sourdough is an uber mysterious process; I guess if you're like me and learning solo through the internet. I feel like I'm coming full circle and learning all over again. I haven't gotten it down but this video has helped me reset. I did 340 grams of water but I think because my starter isn't normally 50/50 my dough was drier than yours. I'm going to finish this one and start another batch with 350 grams right away. Sorry I used this as a diary.
It can definitely be a challenge when you’re first starting out! I’m still learning after years of making sourdough. I’m so glad this video was helpful for you! 😊
Well, the first one turned out great. I finally got a proper oven spring and a decent ear. It could have been better. I didn't preheat the dutch oven because I don't like a hard crust but I did add four small ice cubes. The crumb was delicious - soft, airy, slightly chewy. I made a grilled cheese. I just put a second loaf in the fridge. I used 347 grams of water this time. The dough was still so easy to work with. I cannot thank you enough for your recipe. This time I got a bigger rise and a more bubbly dough. These months of learning to shape from various content creators are finally paying off. I learned a lot from Claire Saffitz and Chef John but this recipe and method has been the one. I'm going to see how high a hydration I can use to see what happens. I have been doing my stretch and folds outside of the bowl as per Chef John, but the dough is so easy to work with, it's not an issue
Good morning, Laura. Could I use my mix master instead of my hands - following all the steps of autolyse, adding salt and the periodic stretch and folds?
It feels like learning sourdough is an uber mysterious process; I guess if you're like me and learning solo through the internet. I feel like I'm coming full circle and learning all over again. I haven't gotten it down but this video has helped me reset. I did 340 grams of water but I think because my starter isn't normally 50/50 my dough was drier than yours. I'm going to finish this one and start another batch with 350 grams right away. Sorry I used this as a diary.
It can definitely be a challenge when you’re first starting out! I’m still learning after years of making sourdough. I’m so glad this video was helpful for you! 😊
Well, the first one turned out great. I finally got a proper oven spring and a decent ear. It could have been better. I didn't preheat the dutch oven because I don't like a hard crust but I did add four small ice cubes. The crumb was delicious - soft, airy, slightly chewy. I made a grilled cheese.
I just put a second loaf in the fridge. I used 347 grams of water this time. The dough was still so easy to work with. I cannot thank you enough for your recipe. This time I got a bigger rise and a more bubbly dough. These months of learning to shape from various content creators are finally paying off. I learned a lot from Claire Saffitz and Chef John but this recipe and method has been the one. I'm going to see how high a hydration I can use to see what happens. I have been doing my stretch and folds outside of the bowl as per Chef John, but the dough is so easy to work with, it's not an issue
Good morning, Laura. Could I use my mix master instead of my hands - following all the steps of autolyse, adding salt and the periodic stretch and folds?
Yes, I think that should work. Just be sure not to over mix. 😊
@@SourdoughandSuch Thanks, I'll watch for just a few rotations then. Cheers!
Looks delicious.
Thank you! 😊
Looks too wet
Sourdough is a wetter dough, but it all works out to be a delicious loaf of bread. You just have to get used to working with it.