The Fresh Loaf

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Weekend baking, my starter is full of vigour!

helloiamako's picture
helloiamako

Weekend baking, my starter is full of vigour!

5 boules I baked at Sat and Sun! They're

Comments

Danni3ll3's picture
Danni3ll3

Any chance you can share your recipes? It looks fantastic!

helloiamako's picture
helloiamako

Danni3ll3,

Hello and thanks!

I always take notes about the ingredients and timetables. This time I adopted the recipe from here.

https://www.theperfectloaf.com/country-sourdough-less-levain-longer-autolyse/

I don't get the hang of high-hydration dough so reduced the hydration.

Ako

 

Edo Bread's picture
Edo Bread

Looks like a nice loaf!

helloiamako's picture
helloiamako

The texture is very nice but the sourness is a bit mild for me.

Edo Bread's picture
Edo Bread

That is something you can control! My starter is often so very active. Recently I gave some to someone and they wrote to me  "it is magical!" - always fun to try different ideas.

helloiamako's picture
helloiamako

I used. Total flour 1000g (100g WW, 900g B)

The starter I made,

25g mature starter

50g WW flour

50g Bread flour

90g water@29C/84F

My kitchen temp is about 25-27C/77-80F. Last month room temp was about 21C/70F and the bread had good sourness. I'll try to reduce the starter next time about 120g and bulk proof would take more time.

PalwithnoovenP's picture
PalwithnoovenP

Zhou clementine, my starter quadruples in 12 hours; she is very active! I want to bake with sourdough again but I still don't have the chance because I'm still busy.