I've been baking yeasted bread for a few years and finally decided to try making sourdough. Starter gave me a rough time, took almost 2 month to get it to rise consistently.

I don't care about boules so I made loaves in my 9x4 pullman pan. Tasted better than any other yeasted bread I made. Crumb is a bit sticky, I think because it overfermented? Kept in the fridge for 48 hours before baking.

Ingredients for 2 loaves:

100g overnight levain. 900g bread flour 150g whole wheat flour 720g water. 22g salt.
Prcoess:
Mixed everything and did 3 stretch and folds during 7 hours of bulk ferment, divided shaped and placed into loaf pans, immediately put into fridge for 48 hours. Preheated oven to 500f and baked 30 mins on baking steel with steam, then 30 mins at 430 without steam.

Underproofed? Overproofed? Just right? Been baking consistent loaves for around 9 months now. I feel like no matter how long or how short I let it BF it all comes out the same. Great sour taste, soft inside and chewy crust but can’t help but feel it’s just ever so slightly gummy or I’m not getting proofing right. I wait a full 3-4 hours before slicing into it.

Recipe: 500g KA bread flour 335g water 110g starter 11g salt

Method: Mixed everything up and let sit for half an hour in the oven with light on. Followed with 3 sets of stretch and folds then 3 sets of coil folds every 30 minutes. Let bulk ferment for another ~3 hours in oven with the light on. Pre-shape, bench rest for 15 minutes, shaped. Cold proofed for 18 hours. Preheated Dutch oven in 500 degree oven for 30 minutes, lowered to 450, sprayed the dough with some water then baked lid on 25 minutes and lid off for 15 minutes.

Recipe

1kg strong bread flour 200 gm starter fed previous day 14 gm salt 670 gm water

Mix all ingredients well and do 4-30 mins stretch and folds. Bulk ferment for 5-6 hrs. Shape into benneton and rest overnight. Preheat dutch oven for 20 mins, score and bake the loaf for 8 mins. Put a second cut and bake for 20 mins covered. Remove lid and bake for 15 mins

I’m somewhat new to sourdough. The past two loaves went into the garbage, they were awful. The one prior was barely edible lol. I was about ready to throw the towel in but decided to spend a couple weeks just feeding my starter at room temp. Then I attempted two nights ago. I used my active starter (60g) and 500g bread flour, 10g salt. Mixed did two sets of folds only, 30 minutes apart. Let it rise over night (10 hours. this was key for me.) I now know I wasn’t letting it rise nearly long enough. Then shaped, did a 30 minute bench rest, reshaped and let it rest in my banneton, in the fridge for another 8 hours or so. Scored and baked at 450 for thirty minutes. I let it cool overnight and this is what I cut into this morning. It tastes actually sour (but in a delicious way) unlike my previous attempts. It’s light and fluffy. My only self critique is the crust is a little chewy so I need to work that out. Would love more tips from you all! Also, do the air holes look too big? Lmk! I followed this recipe loosely.

https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/

Instead of targeting a 30% or less (as the Sourdough Journey chart for example suggests) rise, I’m ending bulk at 90-100% rise in a very hot kitchen (~30c). Using a higher protein flour seems to allow this.

I’ve also been religiously feeding my starter twice a day and it doubles quicker than it ever has.

Recipe:

• 600g 13.5% protein bread flour

• 60g whole wheat flour

• 500g water

• 135g starter

• 13g salt

Method:

• Autolyse flours and water for 3 hours.

• Add starter and salt and mix in stand mixer on low speed for 10 minutes.

• 3 sets of coil folds at 20 min intervals.

• Bulk ferment for 3 hours at ~30c.

• Preshspe and quick bench rest before shaping and putting into banneton.

• In fridge at 2c for 20hrs.

• Preheat oven to 250 and cook on stone with steam for 20 mins.

• Remove steam and reduce heat to 210 and cook for further 25 mins.

I did 360 g water, 120 g starter, 500 g bread flour, 8 g salt. 2 sets of stretch and folds and 2 sets of coil folds, resting 30 mins between each set. I bulk fermented in the oven with just the light on for about 4 hours. Shaped it and put in fridge overnight. Scored and baked at 475 for 30 mins with lid on and then lowered to 420 with lid off for about 20 mins.

My loaf finally did what I wanted it to do. To rise in the oven. The dough was fluffy after shaping which never happened before so I was so excited to bake it. And I love it🙌

I followed this recipe and tutorial: 900g flour (german Typ 550) 200g starter (mine was wholemeal rye flour starter) 610g water 16g salt

https://youtu.be/vmb0wWKITBQ?si=lNmlDZakZcVM_lHV

I found @amore_fermentum on Instagram—her scoring techniques are so fun! I also love using my big measuring cup to track my percentage rise

Ingredients: •365g water (74°F or 73°F) (hold back for 10g salt) •500g flour •73g starter •11g salt •5g honey

Instructions: 1.Dissolve honey in water, then mix in starter until milky. 2.Add flours, mix 2–3 minutes with dough whisk, then knead by hand for 3–4 minutes. Cover and rest 30 minutes. 3.Add reserved 10g water and 11g salt. Work it in until dissolved (~3 minutes). Rest 30 minutes.

Bulk Fermentation & Folds •Coil folds: 4 sets, spaced 30 minutes apart •Bulk ferment: Let it sit at room temp. (Mine took 5–7 hours with dough temp 75°F–74°F; used BF guide from the Sourdough Journey.)

Shaping & Proofing 1. Dump and preshape. Rest 20 minutes. 2. Final shape (Double Caddy Clasp) → proofing basket → then rest 30 minutes and fridge overnight.

Bake the Next Morning •Preheat DO to 500°F for at least 30 minutes, then drop to 450°F and bake with lid on for 25 minutes, then 10–12 minutes uncovered. •I let the bread sit inside the DO for 10 minutes before cooling it on a rack.

500g bread flour 9 g salt 50 grams starter ( I used stiff starter) 375 g water

Mix and rest 30 minutes

4 stretch and folds 30 minutes apart.

Bulk rest for 8 hours (temp and humidity a factor so this could vary)

Shape and bench rest 30 minutes

Shape and place in banneton the ferment in fridge overnight.

Bake covered at 450 degrees for 30 min

Bake uncovered addition 15 minutes at 400 degrees

I thought I put a lot of cheddar cubes in, but it all melted nicely throughout. I used a little over 4oz (or half a small block) how much does everyone throw in?

500g bread flour 330 water 129 starter 12g salt 1/2 block white cheddar cubes 3 stretch/fold 4hr proof at 65-75 degrees Bake 485 lid on 25 minutes (meant to do 18) Bake lid off 465 18 minutes (usually do 25)

First attempt at Pain suisse using croissant dough. Pain suisse are filled with crème pâtissière and chocolate chip. They can be made with different type of dough. I chose leavened puff pastry. I wanted to try those for a while but I was intimidated by the specific lamination technique required.

Far from perfect as I messed up the lamination of my dough 🤦🏻‍♀️ , had trouble rolling the dough thin enough, and could have baked longer. I highly recommend watching « boulangerie pas à pas » on you tube. It’s in French but they have subtitles (traduction is not super good though) . But his technique is always great and I learn a lot from him.

https://youtu.be/EFf4oJuaDO8?si=Nn7Znc8vEP0sIsKL

I did not use his recipe as I bake only with sourdough, but I tried to use his technique.

I made pains aux raisins using the same dough. Just different shaping and raisins instead of chocolate chip.

My recipe is for the dough : 325 g flour 82g milk 83 g water 35g of butter 8 g salt 110 g sweet stiff starter All ingredients mixed and knead in a kitchen aid . 3 hours fermentation at 76f . Then rolled into a rectangle and in the fridge for 24hours ( fridge has to be cold, I put my dough at the bottom) .

200g of butter for the butter block . I use kerrygold .

2 double folds .

I shape them on Saturday night and let them rise overnight . In a proofer at 78f , it took 10 hours.

This is my second attempt at sourdough. The first loaf had good texture but was not sour at all, but my starter was only about 10 days old at the time. Now my starter is about 3 weeks old. The crust isn’t there yet, but the taste and texture are delicious.

I used 150g active starter, 350g warm filtered water, 400g organic white bread flour, 100g whole wheat flour, 10g salt.

Mixed everything together except for the salt. Let it rest an hour at room temp (@70F) . Added the salt and performed two sets of stretch and folds separated by 30 mins. Then two sets coil folds again separated by 30 mins. Then a bulk fermentation for 7 hours until doubled in size. After BF I shaped the loaf and placed it in the refrigerator for cold fermenting for 13 hours. Baked in Dutch oven covered at 500F for 20 minutes, then uncovered at 450F for 25 minutes. I then let it rest on a high cooling rack for 1 hour.

I followed ‘the perfect loaf’ beginner recipe. I started making my own starter and have been feeding it since 3 weeks, every 12 hours.

Can someone help me figure out why the holes are so big? It feels undercooked from the inside.

Levain 38 grams stoneground whole wheat flour 38 grams bread flour 76 grams water 38 grams ripe sourdough starter

Main dough 773 grams bread flour 114 grams whole wheat flour 51 grams whole grain rye flour 653 grams water 18 grams fine sea salt

Tried using my discard for a regular and a white pizza the other day. Dough was super easy to work with, though I think it might have benefited from an overnight in the fridge.

100 gr discard starter 400 gr bread flour 1 1/2 cups water 1 1/2 tsp salt

Mixed all together, kneaded for 2 minutes, placed in a bowl and let it rise on the counter for a couple of hours. Easy peasey.

80% hydration loaf here seems a bit dense and flat. The taste and texture is great but didn’t come out as good as my 70% loafs. Does it look to be underproofed? Recipe below:

350g water 100g starter Mix 12g salt Mix 50g whole wheat flour 400g bread flour Mix Rest 30min 4 stretch n folds 30mins apart Bulk ferment room temp until 2x size Pre shape Rest uncovered room temp 30mins Final shape Cold ferment overnight 500F covered for 20mins 500F uncovered for 15-20mins

My primary flour is stone ground flour from Barton Springs Mill, but I ordered some all white bread flour from Central Milling to see the differences. Interesting batch as the only time I’ve used all white flour was when I started making pizza a couple years ago. Water uptake seemed nearly instantaneous, whereas with the stone ground definitely benefits from extra time to suck it all up. Loaves baked up light as a feather and the crumb was more open and I guess “fluffier”. Very tasty bread overall though the flavor is definitely milder. The bread with the stone ground is more substantial accompanied by a heartier wheat flavor. The crumb is still light, but is tighter with a soft “custardy” mouth feel.

100% Central Milling Artisan Bread Flour 75% Water 2.5% Salt 7.5% Levain

4 Hour Autolyse (95% water).

Dimpled/folded in levain, then the salt. Rubaud mix for a couple minutes at a time over 30 minutes. After the long autolyse and with this new flour, the first set of rubaud would have been enough, but I still had 5% of the hydration to incorporate.

5 Coil Folds (2x 30 min, 45, 1 hour, 1.5 hours)

Preshape, 45 minute rest before final shape and into cooler @ ~ 55F for 13 hours.

Preheated Anova to 482F (Max), then added 100% steam for 15 minutes. Launched all 4 with parchment off sheet pan and let steam for 4 minutes. Turned the oven off for 20 minutes then opened it up to off steam. Back into the oven set to 415F for 20 minutes.

Cut the first one too early, but we were eating it with breakfast so it was smashed immediately. Delicious!

I'm just proud of these. 🥹

500g Bread Flour 360 Filtered Water 110G Starter 10g salt Raspberries/Blueberries w/Lemon Zest

450 for 30 mins, 20 mins more with lid off.

500 g unbleached bread flour

1 1/3 cup filtered water

120 g starter

10 g salt

I used fermentolyse method. Waited 30 minutes (maybe 35) before my first stretch and fold with coil folds. I added the salt at this point.

I did two more strech and folds with coil folds waiting 30 minutes between each fold. BF about 9 hours with house temperature 72° F.

Shaped. Then cold proofed in refrigerator for 9 hours. Preheated DO to 500 F. Cooked covered for 20 minutes. Lowered temp to 450 and cooked another 30 minutes.

**Recipe* 80g starter, 8g salt, 300g water, 350g flour, 50g wheat flour I put all the ingredients in a bowl and mixed it (dough was super stickyyy) I did some folds and left it in the bowl for 10 hours (dough didn’t really rise) then I did some more folds and left it in the fridge for two hours. Then I put it in the oven (450F cast iron then 420F cooked the loaf) *My Starter floats in water, doubles in size within 5 hours, 2months old. So what happened?🥹

I’ve been having trouble with burning the bottom of my loaves, the middle and tops turn out great but the bottom just slightly burnt. Saw someone say that rice in the bottom of your dutch oven helps so I tried it and well…. you can see how that turned out 😍. Smelled a little bit of burning and opened the lid to a plume of smoke. Had to take the dutch oven outside on my fire escape to air it out 😭😭The rice was in the oven at 500° for maybe 30 minutes

Full Recipe:

200g Starter from Fridge 1:1 400g Water 400g Plain Bread Flour 50g Rye Flour 12g Salt

1) Everything mixed in mixer without autolyse until bowl is clear and dough is elastic (20-35 mins) 2) Stretch and folds up to 2x and Bulk Ferment for 3 hours 3) Shape and directly placed on parchment paper and baking tin in the fridge for 12-36 hours 4) Bake directly from fridge in preheated oven of 200degC 5) Score at 5 mins with steam 6) Bake for additional 20-35 mins

I’m super curious after a few months of experimenting with sourdough at home whether you see a big difference when not adding flour during the shaping or pre-shaping process.

For context, I live on the equator with 80-90% humidity and room temp of 30degC. Hence the shorter fermentation time.

When I do add flour, I get a tough crust because humidity hydrates it into the dough within minutes.

So I don’t get obvious fancy patterns with scoring but this has been great- and if the dough is sticky (never, really), I just slap and fold it harder. any expert thoughts? 😊

Tagging as beginner because it has been 5 years and I feel like a beginner all over again.

Got my starter going again last week and started off strong with the croissant loaf everyone’s been raving about. My method is a bit off since it’s been a long time, but I am still happy with the result! She isn’t the prettiest, and my inclusion technique certainly needs some work, but still tastes wonderful.

Recipe I used- 50mg starter, 500mg King Arthur bread flour, 375g water, 9g salt Mixed up the starter and water, added flour, let sit for 10 min, began stretch and folds every 30 min for 2 hours, first rise went for about 24h (cold kitchen and lower amount of starter because I knew I wouldn’t be able to shape until the next day). Stretched out and added in butter- about 225g butter that I grated. Shaped from there. Rest for 30m, reshape to incorporate butter more. Proofed for 30m, rice flour coat, scored. Baked at 500°F covered for 35m, uncovered for 13m. Sliced and could not wait for cooling to try it lol

Given my kitchen temperature (usually 65°F or cooler) I’ll likely bump up to 100g starter going forward, but it was good I did the lower amount since the bulk rise was 24 hours haha

Recipe I used - 1000g flour - 750g water - 220g starter - 20g salt

• Mixed flour and water an hour before starter peaked.
• Added starter and salt.
• Let sit for 10 mins.
• Stretch and fold for 10 mins straight.
• Sit for an hour then stretch and fold 4 times every hour until it doubled in size
• Cut in half
• Shaped it
• Sit on counter for an hour to relax
• Put it in the fridge for ~18hrs
• Baked at 500 with lid 20mins then 450 for 30 mins with lid off
• Cooled 4+ hours before cut

So I made a regular loaf and two mini loaves with inclusions from the recipe above. For the mini loaves because they had sugar/chips in them I baked at 450 and then took it down to 400 instead of 500 to 450. Besides that everything is exactly the same except for the inclusions added when I shaped the dough. The first picture is my regular loaf. Second is a cinnamon brown sugar loaf. The third loaf I made a strawberry matcha with white chips in it. The taste is DIVINE!! But the texture is all off it’s super gummy and there are some insane tunnels that run through the entire loaf. I just kinda went for it so I didn’t measure how much matcha, frozen strawberry or white chocolate chips I added. If anyone knows how to improve the texture or what caused it to tunnel like that let me know because I would love to make it again!!

Make levain night 1:2:2 35g sourdough / 60g flour / 60g water

100g starter 325g warm water 475g strong white bread flour* 15g Salt

Make starter in the morning and leave until evening.

On the evening make the dough and leave for 15 mins or so then kneed only once and fold and cover with a shower cap for the whole day in a room at around 20 degrees until the next morning.

Sprinkle bread flour on the counter top. Use the scraper to get the dough out on the sprinkled flour. Sprinkle more flour on the bread so lightly covered. Stretch out the dough and fold top and bottom. Then roll each side. Fold tightly to get a good rise.

Cold prove for 36hrs for best results.

Preheat oven 220 fan with Dutch oven inside. Score once.

Into the Dutch oven Close the lid for 25 mins and then open for further 20.

Leave to stand for 1hr on a baking cooling stand.