been a while since I posted anything. Been baking about 1 loaf a week of various breads but this is my new go to for weekly sandwich bread.
Final dough:
AP Flour (Shepherds Grain low gluten) 250g
Semolina (Bob's Red Mill) 250g
Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes
I made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.
Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.
Got a sourdough starter up and living about 3 weeks ago. That had some challenges. The biggest being when my wife didn't realize it was happy inside the oven and she turned the oven to 400 deg. Needless to say my new little starter and the plastic container it was living in did not fair well.
Tried baking my first loaf using a 85% hydration dough. That was a little too much to handle for a 1st try. Took a step back and went with a 72% hydration dough, Maurizio's beginner sourdough. I cooked this in a clay cloche. I think it turned out pretty well.
