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Kevin Godbee posted an update
Level:
Scoolinar
Sourdough
Judy Keegan, Ksenia Vadaturskaia and 6 others4 Comments-
Level:
Scoolinary Team
It looks absolutely amazing! The scoring opened up beautifully and the golden crust is super inviting. The crust looks nice and crisp, and the shape is quite even with that lovely artisan touch we all appreciate.
How was your process? Did you ferment it in the fridge or at room temperature? And how do you usually store your sourdough starter do you feed it daily or keep it in the fridge for a few days at a time? I’d love to hear more about your routine.
You’re on a great path, Kevin. Keep baking with passion there’s definitely some magic coming out of your oven! ✨
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Level:
Scoolinar
@sussan_scoolinaryteam Thank you! I keep the starter in the refrigerator and feed it weekly. The bread is a three day process.
Day One:
1. Take starter from refrigerator and let come to room temp – 2 hours. (6:00 am)
2. Discard some. Feed and wait for it to double and bubble – 3 hours. (11:00 am)
3. Mix 50 grams starter, 375g water, 500g bread flour, 11g salt. Rest and cover 30 minutes. (11:30 am)
4. Perform 5 stretch and folds 30 minutes apart – 2.5 hours total. (2:00 pm)
5. Move to 2000 ml glass measuring bowl, cover, and wait for it to double – about 6 hours. (8:00 pm) (20:00)
6. Shape – fold, turn over, turn on counter. Rest for 30 minutes covered. (8:30pm)
7. Move to banneton proofing basket, cover, refrigerate for 20 hours.
Day Two:
1. Preheat oven to 500F with ceramic baking bowl and lid in oven, along with pizza stone on rack below. When it reaches 500 degrees, let it go for one hour.
2. Take dough from refrigerator. Place on parchment paper. Score it. Spritz with water, then lift into baking dish. Cover and lower oven to 475F.
3. Bake covered for 30 mins. Then lower heat to 450F and bake for 14-20 mins.
4. Move to rack and rest for 24 hours. Cover after 6 hours.
Day Three:
Slice and eat.
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Level:
Scoolinar
Tiene muy buena pinta.
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Level:
Scoolinary Team
That crust is pure symphony — blistered, golden, and proud. If bread had a crown, this sourdough would wear it. 👑
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