sourdough bread — 2026-02-27
using 7g starter, 50g bread flour, 52g filtered waterq. mixed in mixing bowl using dirty sourdough spoonq
did 325ish grams of warm filtered water. mixed with scraper and mixed measured 501g of bread flour
poured half of flour in, stirred on stir speed mixer. then i added the rest and mixed in stir
next i did 25g of warm salt water (10g salt). dough kept climbing up hook, which apparently means high hydration, plus the dough looks wet. so i added a bit of all purpose and pushed the dough down. i went for about 4 minutes. this is what he looks like after that second round of kneading
i have 3-4 more kneading sessions
kneaded one more time. the dough keeps climbing up the hook but i don't know why. maybe i kneaded too long the first time? tho maybe its normal and fine
fourth time total nearing. kneaded for <1 minute. kneaded first time till it climbed up the hook. scraped it down. then kneaded again and let it slap around a bit
this is what he looked like after all the kneading
preshaping and shaping was pretty simple and unremarkable. i don't take a picture. i'm not convinced pre-shaping does all that much. shaping worked really well tho. i did 5 folds but i should have done 4
alright i just took him out of the fridge. i put too much flour on the towel. after scoring the bread i spread it out a little bit which i think helped. put in the oven at 500f for 25m. he is on the second from the bottom rack
woah after 25 minutes he's looking really good and big. i definitely should have scored the bread more, like ALL THE WAY to the edges
20 minutes wasn't quite long enough after removing the lid. i'm trying longer, just like i did last time. maybe i should do 20m lid 25m no lid. also he's a bit burnt on the top. maybe from being so close to the top of the oven?
i ended up using 23m and he got an external temp of 250ish
NOOOOOO the bottom burnt pretty bad. here's some fixes: - sheet pan below the pan - when i take off the lid, just remove the bread and bake it on the rack - put cornmeal at the bottom of the loaf - put rice below the parchment paper
i'm gonna put a sheet pan in the rack below. try with small sheet pan first and then big one if that doesn't work
kol suggested proofing it outside the fridge overnight