The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Susan and Jmonkey's Sourdough

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AnnieT's picture
AnnieT

Susan and Jmonkey's Sourdough

I'm not sure who mentioned this loaf recently, but many thanks to whoever it was. Just took the loaf out of the oven and it is lovely, and I have to admit I was a bit sceptical when I had to refrigerate it overnight. It seemed like a long time for the starter to keep working with the overnight on the counter too. Oh ye of little faith! Another first - I refreshed my starter and put it in a small jar and it overflowed. What a mess, but I guess it is getting stronger? There are HUGE snowflakes falling past my window but so far it isn't sticking, A.

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JMonkey's picture
JMonkey

Which sourdough bread did you make?

AnnieT's picture
AnnieT

Hi jMonkey, it was the one using 100g of starter, 450g high gluten flour, 310g water and 10g salt, all fermented overnight. Then 3 stretch and folds and proofing in a parchment lined banneton in the refrigerator overnight. I'm not sure who posted it but your name was quoted along with Susan's. As I said, I had my doubts but the loaf was beautiful - I took it to dinner with the family and there wasn't much left. Nor did they offer to give the leftover to me! Crackly crust, even on this wet day, and good big holes in the crumb. A keeper for sure and it is now in my blue notebook, thank you, A.

Susan's picture
Susan

Here's the link to your original recipe. Thanks, again, from me, too.

Susan from San Diego

JMonkey's picture
JMonkey

Cool! Glad it worked!