2 Sourdough loaves and breaking the “rules”!

There are so many gurus and influencers showing these perfect loaves and loads of information and rules. Always do this or never do that. While some of that information has its place of improving your bread. Sometimes it is overwhelming and intimidating and just over complicated. It doesn’t have to be that complicated. You can make sourdough! #sourdough #sourdoughbread #sourdoughforbeginners
The recipe I use, makes one artisan loaf.
100 g Sourdough Starter
325 g water
475 g Unbleached Flour
10 g salt
Mix water and starter will look milky. Add flour and salt, mix until combined.
Let rest 30 minutes, and then do first set of coil folds. Do 3 sets of coil folds with about 30 minutes between them. Doesn’t have to be exact.
After the last coil fold, cover and let rest on counter until doubled in size. Shape loaf and put in your banneton, mine just happens to be a colander with a tea towel lining it.
Flour the towel and place loaf in it, seam side up. Place your colander in a plastic bag or some form of moisture retaining wrapping. I put mine in the fridge usually over night so probably 8-12 hours.
Preheat oven and Dutch oven to 450.
Remove loaf from fridge, dump out onto parchment paper and score.
Use parchment paper to place loaf into Dutch oven. I usually pop a couple ice cubes under the parchment paper and then put the lid on quickly.
Bake 30 minutes with lid on and then remove lid and bake for 15 minutes.
Remove from oven and use parchment paper to remove from Dutch oven and place on cooling rack.

[@cerp3842]

Good for you stepping outside the box. I will make two loads using your two methods. Will report outcome.

[@FaithbeforetheFlood]

I hope you have great results! Let me know how it goes!

[@truboczka]

Wat is discard?

[@FaithbeforetheFlood]

@@truboczka it is a portion of the sourdough starter that is discarded when feeding the starter.