Beginner's Sourdough Bread from The Perfect Loaf

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The full text of the recipe is here: https://www.theperfectloaf.com/beginners-sourdough-bread/

But, in summary: 

  • 78% hydration
  • Levain 5-6 hours
  • Autolyse 1 hour
  • Bulk fermentation "room" temp (78-80, so actually did it in the oven given winter house temps)
  • Overnight cold proof in fridge in bannetons
  • Bake in lidded cast iron - preheat to 500, drop to 475 after inserting loaf, 20 minutes later remove lid and drop to 450 for final 30 minutes.

Note on scoring: it was far easier to score a loaf that came directly out of the fridge than the ones I have proofed in warmer temperatures. 

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Tastes great! The first true "sour" loaf that i've gotten. I bought a loaf from Ken Forkish's bakery yesterday to compare and they are comparable (well, his is better, but mine's not bad!)

Really happy with this. The big lessons I learned were Sourdough Starter feeding ratios (my original guessed-at ratio had too much mature starter), proofing in the fridge overnight, and the advantages of the dutch oven baking over the stone and steam. 

looking loaf. You should indeed be pleased with it.

Keep on baking. 

Carole