1-2-3 Sourdough - Success!
I want to thank all who have posted to this forum encouraging newbies to try the 1-2-3 sourdough method as a starter bread.
I’ve done a few controlled bakes now, and am so pleased with the results thus far. Easily the best sourdough I’ve produced to date both in taste and texture.
While I still aim for a more open crumb, and can improve on both shaping and slashing, if I never got any better at it than I am today I would be quite happy to eat this bread forever.
Today’s bake started with with 100 g. starter, 200+16 g. water, 150 g. AP flour, 150 g. bread flour, and 6 g. salt. I divided the dough in half and baked in sequence in two 8.5” bannetons. I use a parchment-lined peel to turn out the dough from the banneton, and an Emile Henry baker top (no bottom piece) on a baking stone to bake.
To help me improve, I took someone’s prior advice and have set up a very controlled baking recipe and time-line. I take copious notes as to any variations from my master recipe, and note the results. It’s been an extremely useful process in improving my results.