1st SD bake
So finally,I did it. My first loaf. Taste wise really nice.I hope I will get it more airy and bigger in the next attempts. It was nice and bubbly after the bulk fermentation (I think-probably it was not enough...), but looking at the starter, I think I used it a wee bit too late, cause it was on the "fall" again.
I n g r e d i e n t s
400g Bread flour
80g Sourdough starter (pure rye)
Bulk fermentation 7hrs(around 21-22C°, maybe I should get a thermometer...) then preshape, and shape, proof 15hrs in Fridge. Baked straight out of fridge into roasting dish (its a metal duck roaster I use right now). And I need to get a proper blade and improve scoring (I just used the odd kitchen knife...) ;)
Here are some pics, happy to hear what you think. Best, Anna