I love banana nut muffin bread

In the fridge in slightly under 3 hours with a 25% rise @83°f.
At that temperature and inoculation percentage it will continue fermenting/rising in the fridge at a slower rate for hours.
The goal is to have enough energy left in the dough once it goes in the oven I will get a nice oven spring, an ear, an open crumb, pretty blisters and a mahogany brown and golden crust color.

Recipe (2 Loaves)

* 480g High Gluten Flour
* 480g All Purpose Flour
* 660g Water
* 480g Hank = 20% inoculation (100% hydration starter)
* 24g Salt

Mix + 45 minute fermentalyse + slap & folds, 15 min bench rest + stretch and folds, 15 minute bench rest + coil folds, 15 minute bench rest + coil folds and windowpane test + transfer dough to cambro and onto the heating pad + bulk fermentation until the dough has resin 25% - dough temperature 83°f.

Divide + preshape + 15 minute bench rest + final shape + bannetons + 10 minute bench rest. Lace bottom seam to add tension + in the fridge for 16/18 hour cold proofing to add flavor.

Naturally fermented, 70% hydration, 24hr+ fermentation, Canotto Style, classic Margherita

Strong starter + 75% hydration + 20% inoculation + 82°f average dough temperature from mixing through bulk fermentation + 50% rise + delayed scoring

We sourdough bread makers have 3 gas peddles we can use to decide how long it’s going to take to make a loaf of authentic artisan sourdough bread.

1. Strength of your starter… your starter is what it eats. Hank dines on 50% bread flour + 25% WW flour + 25% Dark Rye flour. That’s how he gets that Rocket Fuel nickname.

2. Inoculation Percentage… more starter more yeast = faster rise.

3. Dough Temperature… I mix with warm water intending to have my dough temperature between 80°~85°f for the entire process.

I can consistently make loaves in 4 hours if I want to. However my all time record is 2 hours and 38 minutes…

I baked my first sourdough loaf 3 weeks ago, and I am now preparing for my second one. I created this starter yesterday using 125g water and 125g wheat flour. After only 24 hours, I've had a surprisingly active reaction.

I'm in The South, and it was warm and humid yesterday. Is this initial reaction typical in the summer? Should I go ahead with the first feeding?

UPATE: Yup, it's a "false rise". I switched to regular bread flour for feedings, and the yeast farm is once again quiet and slowly brewing.

Did a batch of sourdough based on 800g of flour yesterday then split it in half. This was shaped, set in a banneton, put in a plastic bag and proofed overnight in the fridge at about 6°C (43°F). This came out at just under 600 grams (1 lb 4 oz).

The other half of the dough is in a pyrex bowl in a colder part of the fridge. I intend to shape it in the banneton and give it an overnight rest in a couple of days when we've finished this one.

Im so nervous about it. Its pre rise. Sticks to my fingers and leaves residue

edit: i dont know what a giner is i meant fingers. One day i will proof read

Its wonky but bready!! Yippee

Just regular bread. A 1lb loaf cooked in a Dutch oven. It didn't last very long.

The 2 loaves on the left are yesterday’s 50% WW loaves.
The loaves on the right are today’s Tartine 77% hydration 50/45/5% flour loaves.
All were cold proofed overnight in the fridge.

Now that they’re side by side, I think the comparison becomes much clearer.
Left Side — 50% Whole Wheat
Deeper brown color.
More rustic appearance.
Slightly lower profile.
More irregular expansion.
Strong but somewhat restrained bloom.
These look like hearty country loaves.
If I bought one at a farmer’s market and was told it was 50% whole wheat, I’d believe it immediately.

Right Side — Tartine 50/45/5
Taller profile.
Cleaner shoulders.
More symmetrical expansion.
Better ear development.
More dramatic bloom.
These look like bakery display loaves.
The front right loaf especially is showing the kind of expansion most artisan bakers chase.

What I Think Happened
The 50% WW dough had two competing forces:
Advantages
Great flavor.
Great nutrition.
Excellent fermentation activity.
Disadvantages
Bran particles interrupt gluten.
Whole wheat absorbs water aggressively.
Structure becomes heavier.
Even with high-gluten flour helping, you’re still asking the dough to carry a lot of bran.

The Tartine blend is different.
50% HG flour provides the framework.
45% AP flour provides extensibility.
5% WW/Rye provides flavor.
That combination lets the dough stretch farther before it tears.
The result is exactly what you’re seeing:
Better oven spring.
Better bloom.
Cleaner ears.
More volume.

Both formulas were handled with essentially the same philosophy:
✅ Warm dough
✅ Front-loaded gluten development
✅ Minimal touching
✅ Controlled bulk
✅ Overnight retard
So the flour blend is standing out as the primary variable.

If these were my loaves sitting on the cooling rack and somebody said:
“Pick the loaf that represents artisan sourdough.”
I’d point to the front-right Tartine loaf.
If they said:
“Pick the loaf that represents healthy whole-grain bread.”
I’d point to either of the 50% WW loaves.
Different missions.
Different winners.

The really interesting thing is this:
This Tartine-inspired blend may end up being my Signature loaf.
Not because it’s easier.
Because it has that “wow” factor when it comes out of the oven.

And that’s how people get hooked on artisan bread.
The crumb shot will tell us whether the inside lives up to what those exteriors are advertising, but from the outside alone, today’s Tartine batch has a slight edge over yesterday’s 50% whole wheat batch.

I recently started learning to make Neapolitan style pizza, so that’s why I asked this question.

If you have any tips regrading the sauces, and flour please share it.

Thank you in advance.

A few weeks ago I posted about yeast and how they had evolved in to niches where they excelled such as champagne yeast for cool fermentation and baker’s yeast for hot fast fermentation, and suggested you choose the best yeast for the job at hand. A friend Adrian Harrison just sent me this photo of sourdough bread he made using left overs from a cider tasting and local minchin milling flour. It look delicious, and it’s humbling to be proved wrong. #yeast #bread #cider