/ck/ - Food & Cooking

>>11503556
thanks, here's the crumb of that loaf.

>>11503804
what >>11503846 said. i store mine in the fridge and feed it once, maybe twice a week if it seems a little laggy.

>>11504235
gorgeous first loaf, anon. got a crumbshot?

>>10539605
>>10539616

>50g sourdough starter
>500g bread flour
>390g+10g water
>12g salt

Mix flours and 390g water together into a shaggy dough, let autolyse 1 hour. Add starter, salt, and additional 10g water, incorporate fully doing pinch and folds. (google/YT it)

Cover and bulk ferment in cool area 8-10 hours, doing stretch and folds (again, google/YT it) every 30 min for the first 2 hours. It’s ready when it’s pillowy and bubbles are starting to form around the edges.

Turn dough out onto a lightly floured work surface. Shape and proof on the counter until it passes the finger poke test OR in the fridge for a few hours. When you think it’s getting close to proofed, preheat dutch oven in oven at 500F. Score dough and put in covered dutch oven, turn heat down to 450F, bake 30 minutes. Remove lid, bake additional 12-15 minutes or until desired color.

Let cool completely before slicing.

>>9651561
forgot to add the crumb shot