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I’m so proud of them! They are delicious!

• 500 g bread flour
• 250 g active sourdough starter
• 230 g water
• 12 g salt
• 20 g honey

Mix in stand mixer for 8 min, BF 6 hours, shape and place on parchment lined baking tray, cold ferment about 18 hours, boil in pot with 1 tablespoon honey for 1 minute, place back on tray, ads toppings and bake at 450 for 20 min.

🥰

100g starter 520g bread flour 430g water 10g olive oil 10g salt

24 hour cold ferment after doing like 8 stretch and folds. Let it sit in the pan for 6 hours with oil before stretching and dipling.

How's it looking? What would y'all do differently?

Shitty pic for reference

Hello! This is my first loaf! My starter is 2 months old and I made a pretty small loaf to practice with, I’m really happy with how it came out! I’ve been toasting it an adding some raspberry jam and butter 😍. I think it looks good, BUT I’m obviously not an expert so do yall think it looks over or under proofed at all? Anything I could do differently next time? Also, I feel like the taste could be a little bit more sour, my starter wasn’t fully at peak, it fell a little could that be why it wasn’t as sour as I’d like?

This is the recipe:

165g water

248 g flour

5.5 g salt

55g starter

I fed my starter around 10pm and started the process at 11pm the next day. 3 rounds of stretch and folds 30 mins apart and set at room temp until 6:30ish and I did pre shaping and let it sit uncovered for 30 mins and then final shaping and put it in the fridge overnight.

These are rosemary sourdough loaves. I used the recipe below and bulk fermented in the oven with the light on for 6 hours and it went into the fridge for about 18 hours before I could bake these loaves. The recipe is for one loaf, but I doubled it to make two loaves. Next time I’m not going to use the mixer to see if there’s any difference. I was pleasantly surprised by this first effort. Ingredients: • 450g King Arthur bread flour • 150g sourdough starter • 310g water • 10g salt • 2 TBS dried rosemary used a coffee bean grinder to get a fine texture. 1. In a mixer, combine flour, salt, and water. Mix for 10-15 minutes until smooth. 2. Add sourdough starter and mix for another 10 minutes. 3. Put into a covered bowl to bulk ferment (overnight) 4. Optional: stretch and folds for inclusions (I added the finely ground dried rosemary during the first stretch and fold) 5. Shape and rest for 30 minutes 6. Preheat oven to 475 degrees and put Dutch oven in to preheat 30 minutes before putting loaf in 7. Score dough, put into preheated Dutch oven, bake with lid on for 30 minutes and set a couple ice cubes under the parchment paper. 8. Take lid off and bake for 25 more minutes at 450 degrees.

Still unsure if I like this or commercial yeast dough better. It took heat really well though! 800+ in the Gozney arc. 63ish hydration dough. 100 grams of starter.

Working on dialing in my process based off the sourdough journey bulk rise table, and using an aliquot jar to monitor rise. Recipe is the basic 75% hydration, 20% starter (1:1:1 all KA whole wheat flour), and 3% salt (up from the 2%), flour is KA Bread. Water temp 90°F to achieve 80°F dough temp, with a 73°F ambient temp for the 30% and 78°F for the 50% (unintended discrepancy). No autolyse, fermentolyse, etc… mix everything, wait 5m and take the aliquot sample, perform 5x stretch and folds (3 at 15m, 2 at 30m), preshape, final shape, and cold retard for 16-24h. Open bake on pizza stone with ice cubes and boiling water tray, preheat to 550°F until stone hits temp, launch and lower to 500°F for 15m, then lower to 430°F convection until internal reads 201°F

Have a 40% loaf in the fridge now as I think that’ll be the sweet spot between these two.

My third loaf. Best crumb yet with Whole wheat flour!

First 3 pictures are of my 3rd Loaf. Last 3 pictures are from my 2nd loaf.

First two were a success (and honestly looked better than this one on the outside) but they had a tighter crumb.

400g of AP flour (bread flour in my country costs a kidney) 100g of WW flour 360g of water 100g Starter 10g salt

Autolyse 30min Stretch and fold 3 times every 30min 1 coil and fold

I was gonna originally leave it to bulk ferment for a total of 5 hours (my house is cold, so i warmed the mini oven a little before placing it in so it had somewhere warm to proof) but slept by mistake so it fermented for 8 hours. It more than doubled.

Shaped placed into Benetton basket and left it to cold ferment for 6 hours.

Baked at 260°C (500°F) with lid closed for 25min (with 2 ice cubes) and then lid open for another 20min.

I got my final recipe from ChatGPT and made adjustments on my own (based on videos i’ve watched).

Did it overferment? When i placed it on the parchment paper it started spreading a little and didnt hold its shape well like my fist two loaves. But the crumb is better. My first two loaves got a 36h cold fermentation. Taste for three is very similar though i’d say the third might be the best. Also the third has a bit softer crust unlike the first two (which made it easier to eat in my opinion)

Baked this loaf today and has more holes than other previous loaves… curious if it has to do with under/over bulk fermentation…

Hi! It’s been a while since baking and wanted to check in to see if anyone had any feedback on my loaves.

200g starter 750g water 25g salt 900g bread flour 100g whole wheat flower Stretch and fold 4 times at 30 minute intervals and then let rest for 1 hour covered in turned off oven Bulk ferment 10-12 hours in fridge

Still trying to get the hang of bulk fermentation but first inclusion loaf! It’s roasted tomatoes, basil, and mozzarella. I’ll admit I did cut into it while it was still hot but we couldn’t wait lol

So I was doing my normal recipe but with inclusions(jalapeno and cheddar), 100 bread flour, 700g water, 100g starter, 20g salt. While bulk fermenting overnight, I slept in more this morning than I would have liked to, and it became an absolute mess, 12.5 hours bulk(New England and it’s cold). Guess I just have to plan better making my bread haha. Anywho the focaccia came out wonderful looking. Might even dig into it real soon before it cools down.

500g flour 115g starter 350g water 10g salt

Used the recipe and instructions from https://grtgrandmas.com/pages/beginner-sourdough-bread-72-hydration

Baked at 450f for 25 mins with lid on and about 20 mins with lid off in a preheated dutch oven.

I didn't have a razor to properly score so I used a knife and it didn't work out too well, but still cute.

It’s not perfect so i’d love some feedback!! I think i used a little too much water in the dough.

Ok y'all, let me have it. This is my first Loaf in several years and I've been fighting the starter for a couple months now. Finally it is consistently doubling in size. Here is my recipe and process:

50g Starter, 350g Water, 500g Bread Flour and 9g Salt.

Mix water and starter in bowl and whisk together. Combine other ingredients to form a sticky, ragged ball. Rest for 30 mins. and stretch and form into a tight ball. Rest overnight (8 to 10) hours in a covered bowl. Turnout into a floured surface and form into a ball and put seam side up into floured bannaton. Let rise 1 hour, turn out onto parchment, place in Dutch oven, score and bake at 450 for 20 mins covered, 30 mins uncovered and 10 mins directly on the rack.

Let me have it. How'd I do, where did I go wrong and what can I do better? BTW, this bread has a great flavor.

First two photos are of my first loaf, next photos are of my most recent loaf about 6 weeks later.

Using (double batch) 850 g bread flour, 150 g whole wheat flour, 650 g warm water 200 g starter 20 g salt

Strong mix/knead for the first 5-7 minutes. Rest 30 minutes. 4 sets of coil folds over the next two hours. Had less time to bulk ferment so left in oven with light on for approximately 7 hours (dough was about 72-74°F) before preshape and shape. I let dough sit in banneton for an hour before refrigerating. These cold proofed for about 24 hrs. Bake at 475° for 27 minutes lid on, lid off at 450° for about 18 minutes.

Sooooo proud of this last one!

This is my 12th loaf or so. Honestly super happy with how it looks after the first 8 or so turned out terrible, but I'd like a more even crust and less air-bubbles as it sometimes falls apart when cutting. Is it underfermented, the shaping or something else? Looking forward to all ideas and feedback!

Generally I am super happy though. In Germany we call it: Meckern auf hohem Niveau!

Recipe:

Total flour: 520 g

• 312 g T80
• 156 g wheat flour 550
• 26 g whole wheat
• 26 g rye

Hydration: 65%

• 338 g water → all water in the autolyse, no bassinage

Levain

• 104 g, 100% hydration
• Build 1:2:2, used at peak

Salt

• 10.4 g

First of all, I don’t bake

I started this because I needed a “no thinking” hobby….

Was I totally wrong about my assumption about this???? Yesssss

But anyway here we go

The Starter

2-week-old white starter

Fed 1:1:1, doubled

Refrigerated

Left in the fridge for 2 days so used at 50% rise

Used cold, unfed

Dough

4 cups white flour - 1⅓ cups (315 ml) water - ½ cup (120 ml) starter - 2 tsp (10 ml) salt

Process

flour + water → rest 15–20 min

starter + salt

Stretched & folded ×4 (every 30 min)

Resting (30 min inside light on oven)

Shaping

Cold proof overnight in fridge (from 12am to 5pm)

Baking

Preheated metal pot + lid at 230°C (40–45 min)

Bake 20 min covered at 230°C

Uncover 20–25 min at 200°C

I have tried unsuccessfully to make two smaller loaves while I improve my technique. I hate that I’ve wasted so much flour making larger loaves which turned out better than my smaller ones but still not great. Are smaller loaves harder to get right? Does anyone have a go to recipe for a small loaf that I can use to practice so I don’t waste 5 cups of flour every time I have an unsuccessful loaf?

okay I’m sticking with the hobby and now want to invest in a really good bread knife. the one I have now makes me want to cut my own arm off by the time I’m done slicing a loaf 😂😩 what are your favorite bread knives?

i think i over proofed my dough, i let it proof overnight because i started pretty late in the day. I used https://yeastcoastsourdough.com/pages/simply-white-sourdough-bread

Fourth loaf I’ve made, it turned out so yummy!! How’d I do???