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First sourdough bake in for what seems like forever.

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    First sourdough bake in for what seems like forever.

    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.

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    Last edited by Richard Chrz; January 27, 2021, 05:35 PM.

    Good job!


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I remembered you encouraging me to the idea of the bubbles on the crust. .

    • RonB
      RonB commented
      Editing a comment
      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
      FireMan commented
      Editing a comment
      Yup, RonB, good with bubbles! šŸ‘

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


    • Richard Chrz
      Richard Chrz commented
      Editing a comment

    Looks grand!


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



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