First sourdough bake in for what seems like forever.

[Richard Chrz]

So, I have for the time being, closed the books on bread, and forging my own questions and answers. So, no fancy scoring, for a bit, or so I think. But, I have been feeding starter for about 3 months now, and have one now that would 4 times a day if you wanted, also it is just as happy to be fed every 2-3 days just left on counter,


500 grams flour (350 g bread flour - 150 g whole wheat)

75 % hydration

2 % salt = 10g

100 grams of starter

*Starter was a 100 % hydration, which then brings the total hydration up to I believe 77%

This bake started out on a less then great note, I had lost track of time, and my counter time this morning led me to have an over proofed dough. I should have A, put it back in refrigerator for an hour, B. I also, could have remolded it, prior to refrigerating. My anxiousness for the bake got me. it cooked more like a poolish, a few reason, I used a 6 qt DO and the over proofing. I did get good crust, nice bubbling. All in all I am very pleased.

[RonB]

Good job!

[Richard Chrz]

I remembered you encouraging me to the idea of the bubbles on the crust. .

[RonB]

King Arthur Flour used to have a channel for bakers to discuss baking. One of my first posts was to ask what I did wrong to get bubbles in my crust. They, (good naturedly), laughed at me and told me I done good. That's how I learned about the bubbles.

[FireMan]

Yup, RonB, good with bubbles! 👍

[FireMan]

Richard, great with bread!
Steak? Well, there’s a little history that needs to be taken care of.

[Richard Chrz]

HaHa!

[Elton's BBQ]

Looks grand!

[HawkerXP]

Give me some good butter and a slice of that! please