Hello!
So I started my starter on 5/9 and here's my first loaf that came out mostly as expected. The sour still needs to develop but overall I'm pleased. I basically followed this recipe. I've only one banneton so I broke the recipe down to using 260 grams of water and 350 grams of flour with 80 grams total of active starter. I forgot the salt...
I think I'll try adapting this to a baguette; it was rather wet to me but worked nonetheless!
Thank you,
Barrie
Looks like a nice loaf of bread for the first bake from a new starter! I've started adding a small percentage of whole wheat and/or rye flour to boost the flavor profiles of my bakes, with good success. And yes, salt is important! I find most recipes don't call for enough for our tastes. I typically use a good 12 g or 2 tsps of salt for a 500 g loaf, otherwise, the flavor seems flat. Happy baking!
Thank you! I've ordered some whole rye berries so I can start adding some of those in the mix. The recipe I worked from called for 10g of salt but you're supposed to dissolve it in 1/4 cup of water and then mix that after the proofing. I couldn't see that incorporating well; just not enough water!
beautiful! i have bannetton envy. i love those floury rings. But i can't bring myself to pay over $30 for a wicker basket lol. Maybe one day i'll break down and just bite the bullet.
Thank you so much! I did a quick amaz** search and found this if it helps you. Banneton Bonus since you get 2!
Barrie
Thanks Barrie! Those are very reasonably priced!
Your welcome! ?
Barrie