Decided to make the first loaf of bread with my new sourdough starter....I did a white tin loaf for the first bake. Nice and easy!
Started with mixing 430 grams of flour with 10 grams of salt. Then, I mixed in 273 grams of water and 147 grams of sourdough starter (110% hydration starter). I dumped on an unfloured counter and slapped and folded the dough until smooth and not sticky (I messed up here, as I believe I really overworked the dough; therefore, my result was a chewier than normal loaf!). Bulk fermentation took around 6 hours. Shaped it and placed in tin. Doubled in size within 2 hours and rose even more in the oven (325 degrees F)! I glazed it with butter after it was out of the oven. Resulted in a beautiful loaf with around 70% hydration. A little chewy, but otherwise, it's a lovely loaf. It's very sweet with a hint of sour from the starter, and it's extremely light and fluffy. I look forward to trying this loaf again with improved slap/fold and shaping technique, and I'd love to eventually make this whole grain! Thank You everybody that helped me with my starter as well as the recipe.
And sounds tasty, too. Nice bake!
Paul
It turned out great. I baked another loaf today and really practiced my technique for the slap/and/fold kneading method as well as shaping, and it turned out even better. It rose amazingly. I'm very happy with this loaf.