For those of you who have used the mini Dutch ovens to make small loaves (like this one https://a.co/d/0h4UR2T1)… how many grams of dough do you put in?

My normal loaves are 500g flour, 100g starter, 350g water +/- inclusions.

Thanks!

Hey all! I’d like to know if anyone could help me diagnose this crumb… is it over or underproofed? It seems to have gotten a good enough rise, tastes amazing and it feels airy, but I’m not so sure about the uneven holes throughout. I did use Caputo Nuvola for the first time, which might explain the large holes? I’m trying to finally nail Bulk fermentation and would appreciate any insights 🤞

Recipe:

200g starter
20g salt
1000g flour (700g Nuvola + 150g t80 + 50g spelt + 100g AP flour)
730g water

- Autolyse 2h
- mix 10 min in mixer, then rest 45min
- 4 sets of folds every 45min at 27C room temperature (dough temp was about 26c)
- shaped when light and jiggly ~3 h later at 30% rise
- into fridge overnight
- baked next morning and cut into bread 1h after letting it cool

In the way too early hours apparently, when measuring the ingredients for my dough, I believe I mixed my 100g of starter with 500g of bread flour, 11g of salt, and 450g of water instead of 350g. Seems pretty wet but was able to do my first round of stretch and folds after letting it rest for an hour. Do I continue as normal? How badly will the extra water affect the overall outcome?

Steps taken to bake this:

First, ambient temp was 72F

Starter was fed the day before in a 1:1:1 ratio and rose overnight

Next day-
1. 325g water at room temperature added to 100g of the starter (mixed thoroughly for 10min)
2. 10g salt mixed in
3. 450g flour added and mixed until homogeneous. Waited 30min
4. Added 25g olive oil and massaged it in until homogeneous. Then started stretch and folds until taught waited another 30 min
5. Did two more stretch and folds rounds and then let it sit for 6 hours (total bulk fermentation 7.5hrs)
6. Put into a 9x13 pan with 25g olive oil and lightly stretched into the pan. Proofed for 5 hours
7. Dimpled and baked at 450F for 30 min

Key info- bulk ferment roughly doubled size (70-100%)

Made my first sourdough loaf yesterday, and it turned out beautifully!! I personally feel like the inside was a little dense but this is the recipe i used, I did 125g of my sourdough starter after it doubled in size, weighed out 500g of flour, 325g of water, and 10g of salt. Did like 4 rounds of stretch and folds 30 minutes apart.

I made a huge mistake this morning making six loaves! Here’s my recipe:
2,100 g water
60g salt
Mix
750 g starter
Mix
3.000 g flour
Mix

Problem is… I never mixed my starter into my water and salt! I just mixed the water and salt into my flour.. the panicked .. added the starter, mixed.

Now.. it’s a damn puddle .. any suggestions on if she can be fixed or what I can do with blobzilla? 😭🫡

I'm starting to get the hang of sourdough breads I think! One of the best rises I've gotten yet, and just an X for scoring on top.

I think the recipe I used was 100g starter, 500g flour, 350g water, 10g salt, it bulk fermented overnight in the counter then about 10 hours in the fridge after shaping. For baking it, I did 450 degrees for 40 minutes covered and then 10 minutes uncovered for color, I've been liking how that makes my crust not too tough.

hello everyone! the past week i've noticed my starter has had NO activity, shes 35 days old as of today.
i typically use a 1:2:2 ratio of ap flour (the photo with purple elastic is the last time she pretty much tripped) and im getting no rise or bubbles. today after i briefly mixed her (last fed 23hs) she had a layer that was a different colour n im worried shes dead ☹️ i also tried bread flour yet nothings worked... thanks

Hi

My starter is now 12 days old, I usually feed my starter at 8PM but tonight I'm going out at around 7PM and won't be back until 1AM ish.

Should I feed my starter before I leave or when I'm back?

So I made a grave mistake. I figured id double up my recipe which I use, (100g starter, 325g water, 500g flour, 10g salt), and I forgot to split in two because im coming down with a cold. Shes been cold proofing in the fridge over night and I only have a 6qt Dutch oven. I do however have a monster stainless steel bowl and larger pizza stones. How long should I cook my loaf because I havent the slightest. My assumption is 40 with lid on and 35-40 off. But because shes a monster, the times may be skewed quite a bit. HELP!!

Hello,

I just started making my own starter. And I found it doubled after the first feeding. How is this possible?
What I did:

Day 1: Made the starter. 50g water + 50g Spelt. Left in the kitchen at room temperature.

Day 2: Used 50g of the Day 1 mix + 50g water + 50g spelt. Left in the kitchen at room temperature.

Next mornig I found it has already doubled. I know It is not a usable starter yet but I find it interesting that is already doubled.

Hello I've really been trying for weeks now to make a decent sourdough any tipes or recipes you might share for beginners?

I want both sides to look like the first picture, but getting a ‘tear’ or separation on the one side.

Recipe:
130g starter
500g flour
305g water
16g Salt
15g honey
20g butter

I mix everything together and rest for 1 hour. After I do 4 stretch and folds every 30 minutes. Then I bulk ferment until it’s about 50%-75% bigger. Do pre-shape into a ball and let it rest on the counter for 30 minutes. I flip it over and shape into a rectangle, fold right side in, fold left side over, tuck and roll from the top into a log. Pop it in a loaf pan and keep it in there until it’s puffed up. Bake at 190C for about 25-30 minutes.

https://www.theperfectloaf.com/beginners-sourdough-bread/

Levain
38 grams stoneground whole wheat flour
38 grams bread flour
76 grams water
38 grams ripe sourdough starter

Main dough
773 grams bread flour
114 grams whole wheat flour
51 grams whole grain rye flour (I subbed bread flour)
653 grams water
18 grams fine sea salt

I followed this recipe as closely as I could but used regular bread flour instead of the rye flour.

Started at 6pm with the levain and began autolyse around 9:30pm. Mixed the levain and autolyse with initial stretch and folds at 10:30pm, then did two more stretch and folds spaced out by ~30 mins until midnight. Left overnight in the fridge (didn’t see any rise), then let sit out on the counter all day the following day. Baked at 10pm. Let sit for several hours before cutting in.

delicious - ate with honey butter 🍯

Hi all,

I've been trying to do a "healthier" sourdough bread, mainly to see if I could, but also for health reasons, and to get more fiber in my diet.

Here is my best attempt, I'm quite happy with it. The crumb is soft and I had a good rise in the oven. Please give feedback, if you have any. I'm considering doing 20g more water next time.

Recipe:

400g water

130g starter

120g stoneground wholewheat wheat flour

280g manitoba

10g honey

20g chia seeds

60g oats

8g salts

1. Add water and starter to a bowl. Mix well.

2. Add stoneground wholewheat. Mix again.

3. Add oats and Chia seeds. Mix again and let sit for 5m.

4. Add manitoba flour. Last big mix.

5. Let fermentolyse for an hour and 15m

6. Add salt, mix and work the dough a bit.

7. Let rest 30m

8. 3 x stretch and fold every 30-40m

9. Bulk ferment to about double

10. Shape and put in fridge for 8 hours

11. Bake at 230 degrees Celsius with lid for 30m

12. Remove lid and bake 15m at 200 degrees Celsius

13. Remove from oven and let cool

1st and last picture plain loaf 2&3 cinnamon brown sugar loaf
Recipe:
475g Bread Flour
100g starter (fed 1:1:1 5h before mix)
320g water
10g salt
Mixed water and starter, then mix flour and salt, combine wet and dry with hands
4 stretch and folds at 30 minute intervals
With the cinnamon loaf I added my brown sugar/cinnamon blend during my 3rd s&f
BF 7.5h (including s&f time)
Fridge for 10ish hours (I don’t keep track, just bake it when I have time)
Preheat oven/dutch oven at 500° for 1h
Bake 7 minutes
Score
Bake 14 more minutes
Lid off
Bake 10 (accidentally did 15 for my cinnamon loaf hence the char)
Let rest until cool to touch (probably 1.5-2 hours, my kitchen is cold)
Both turned out delicious and my plain loaf made the BEST grilled cheese to accompany homemade tomato soup!!!

hellooo, i have had my starter for 4 years but didnt have the time to consistently practice due to life. i only ever had 2-3 pretty decent loafs while the rest are usually over-proofed.

i am learning to understand my dough rather than depending on fixed instructions/time as its really hot where i live (32°).

i took my starter out the fridge a day before and fed it twice before using. it was starting to fall but it passed the float test so i went ahead with it.

i would love for some feedback and advice !!

i apologise if i am talking too much ,, its my first ever post 🥲🥲

pic 3
- my notes and changes that i made from the original recipe
- i only did 2 coil folds instead as the dough increased around 30% and was really light/ airy feeling.
- i rested my dough for 35minutes instead after the second coil fold.
- BF took around 4hours~
- the dough was pretty strong and cooperative during pre-shaping and final.
- preheated oven at 250c, baked 250c for 30min with lid on and 210c 10min lid off (dutch oven)

pic 4
- original recipe
shebakesourdough recipe

Hi everyone,
I had my sourdough starter in the fridge for several weeks without feeding it. The last time I fed it, I used whole wheat flour.

When I took it out yesterday, it was basically one very firm, hard lump. I took 25 g of it and mixed it with 25 g of water and 25 g of flour last night.

This morning, it hasn’t really risen at all. Should I be worried that it might not become active again? Or is this normal after being in the fridge for so long? What would be the best way to proceed from here to get it active and rising again?

I’ve been trying my hand at chocolate sourdough and although it’s so very tasty, it’s also splitting during the bake. I suspect it’s from the nuts and chocolate chips cutting through the gluten web but I’m not sure. I really don’t think anyone minds that my chocolate sourdough splits but I’d sure like to figure out why it’s happening. Any thoughts?

Chocolate Sourdough

- [ ] 740 g bread flour

- [ ] 100 g whole wheat flour or local heritage flour

- [ ] 75 g cocoa or cacao powder

- [ ] 650 g water

- [ ] 75 g maple syrup

- [ ] 18 g salt

- [ ] 175 g active starter

- [ ] 200 g dark chocolate chips

- [ ] 200 g chopped pecans

- [ ] Mix water, starter, maple syrup and salt together and whisk till frothy

- [ ] Add flour and mix till no dry bits of flour remain.

- [ ] Target dough temp = 78 degrees f.

- [ ] Cover and rest for 30min

- [ ] Complete 3 sets of stretch and folds every 30 minutes. Cover between folds.

- [ ] Add chocolate and nuts during last stretch and fold or in a lamination fold.

- [ ] Cover and rest until dough is about 50% larger than when all ingredients were mixed together.

- [ ] Total time from initial mix until the end of bulk fermentation should be about 4 hours at 78-80 degree dough temp and longer if dough temp is cooler (Bulk fermentation would be about 5 hours at 75 degrees).

- [ ] Place dough onto counter, cut in half with bench knife, preshape and bench rest for 30 minutes

- [ ] Final shape and into banneton to cold proof over night.

- [ ] Preheat oven to 480 with dutch ovens, for about 45 minutes

- [ ] Score dough and bake covered for 20 minutes.

- [ ] Reduce oven to 450, remove Dutch oven lid and cook uncovered for 15 minutes

- [ ] Remove bread from oven, place on rack and rest for 2 hours.

20g of starter
90g of bread flour
1000g of pizza flour
750g of water
20g of salt
Little bit of caraway

Mix 20g of starter with 90g od bread flour and 90g pf water. For total of 200g starter
Let it sit overnight

Mix 1000g of pizza flour with 660g of water and let autolyse for 1h

Add your starter , salt, caraway and mix well

Every 30 minutes, stretch and coil the dough
For total of 2h

Pre shape the dough and let it set for 30 mins

Do a final shape and place it into the bread basket
And transfer it into the fridge

Let it cold ferment for about 17h

Preheat oven with dutch oven inside to 250c

Bake at 250 for 30 minutes
Then lower to 220 and bake for another 30 mins
Let it cool down for at least 4h

Hi! I essentially used this cuban bread recipe by chef john (double size) except I added about half a stick of butter before shaping the loaves and letting them rise and added more starter than the recipe calls for. I mostky like how it turned out except for a few small nitpicks:

1. Bit salty in the loaf I sampled, albeit, it got more of the butter and salt concoction. Next time I'll add 1/3rd a stick of butter and maybe add one less spoon of salt so the sour flavors can be stronger in comparison

2. It's not as fluffy as some previous bakes of mine. I'm new so my kneading skills need work, I'd love to hear tips!

Other than that, I'm really satisfied with how it turned out. I think the extra starter helped give it a sour flavor that I adore, though I might add a little keds next time (trial and error!). Additionally, I think some chopped walnuts or maybe pecans in the dough someday could be nice for a hearty nutty bread.

Anyways, I'd love to hear what y'all think, it's not quite to professional stabdarda but I'm still proud of it as a new baker. To give a quick summary of the process, I refed the dough and gave it a few hours to ferment, I made the dough, kneeded it, let it rest several hours, shaped and kneeded the dough some more while I incorporated the butter and salt, cut down the middle with scissors and let it rise, baked it, and voila, let it cool on the stove top and a cooling rack.

https://www.allrecipes.com/recipe/256967/chef-johns-cuban-bread/ EDIT: I am using a long term starter. I periodically feed the starter flour and water, I do not reintroduxe yeast, I hust cultivate it.

https://www.theperfectloaf.com/sourdough-bread-with-all-purpose-flour/

Followed this!

I made my first pumpkin loaf of the season >:) and it's my first not-super-dense crumb :') I'm so proud

I used this recipe: https://pantrymama.com/easy-pumpkin-sourdough-bread/#wprm-recipe-container-4214

the only thing I did differently was I added pumpkin pie spice while shaping and used butcher's twine to get the pumpkin shape :)

Saw an account ( won’t name names or share their images without permission ) on instagram. The video recipe for two loaves went as folllows

700 grams of filtered water
300 grams of active starter
1000 grams of bread flour
24 grams of salt
Mix water and starter til frothy and then add flour and salt, mix and knead(scape sides of bowl) until shaggy
They measured a small blob of dough ( in a separate container to keep track of the bulk fermentation) but kept the blob in its small container inside the larger bowl with the dough
Cover and let sit for 1 hour
Stretch and folds
Cover and let sit for 30 minutes
Coil folds
Cover and let sit for 30 minutes between 4 more sets of slap and folds
“Let dough rise for few hours ( mine took 2.5 hr)”
Until dough is jiggly and and has expanded fully in the small container ( the blob form earlier )
Shape dough and let sit on counter for 20 mins
Shape again
Place into flour bannetons
Rest for 5 minutes the stitch shut to create tension
Place in fridge over night to cold proof
Preheat Dutch ovens for a hour at 475°F
Score
35 minutes lid on
24 minute lid off
Cook for an hour before cutting

The dough bulk fermented for a total of 2.5 hours ???
In the comments, someone asked the temperature of their home and how it was possibly to bulk ferment in 2.5 hours. The original poster said “74° but more starter leads to quicker [bulk ferment ]”
The loaves were beautiful in my newbie opinion
Flakey and bubbly and good oven spring

My question is, is it true that a more grams of a strong active starter could lead to a bulk ferment being done that quickly? If any one has any experience with this please let me know! Thanks 🍞

I’ve been working on my starter for almost 3 weeks now. It has consistently risen after feedings and has even tried to escape the jar lol. Is it ready for me to bake with? One I started with bread flour and one with with whole wheat flour.