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Victoria Markosyan posted an update
#BreadChallenge
I am an amateur baker. I had never baked bread before in my life. Sourdough always fascinated me. I take on every baking and cooking challenge that comes my way, and this one was always calling my name.
Here’s exactly what I did.
FLOUR: I used unbleached artisan bread flour.
AUTOLYSE: I mixed all the ingredients and let them rest. This is not the traditional autolyse, but it still works for most bakers. This step hydrates the flour and starts developing gluten naturally, without any kneading. It’s what gives sourdough that extensible, workable dough.
STRETCH & FOLD: I did a series of stretches and folds during bulk fermentation. This builds gluten structure progressively while keeping the dough airy and light.
BULK FERMENTATION: This is where the magic happens. The wild yeast and bacteria in the starter get to work, fermenting, producing CO2, developing flavor and structure. Temperature matters hugely here. At 80–90°F, the fermentation is active but controlled. I watched the dough carefully, looking for that 50–75% rise and those beautiful bubbles on the surface.
SHAPING: Once bulk fermentation was done, I shaped the dough with tension to build a strong outer skin. This helps the loaf hold its structure during the final proof and gives that signature open crumb.
COLD RETARD: After shaping, the dough went straight into the fridge for 36 hours. This long, slow cold fermentation is where sourdough develops its deep, complex flavor.
BAKING: I preheated the Dutch oven at 500°F, baked with the lid on for 20 minutes, then removed it and dropped the temperature to 450°F for another 20–25 minutes for that crackly, caramelized crust.
The result? A loaf with a crackling crust, an open crumb, and a flavor so complex and alive that I genuinely cannot imagine eating any other bread again.
Sourdough doesn’t just taste better. It ruins everything else in the best possible way.
Diego Lopez Oliver, Michiel Van der Auwera and 0620bd983 Comments-
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Scoolinary Team
Welcome to the Community and to the Bread Challenge! 💛 For a first loaf, this is such a strong start: great oven spring, a bold ear, and an airy crumb that shows solid fermentation and shaping. What part surprised you most in the process, and what would you love to improve next with Scoolinary?
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@soldamiani, thanks for the feedback. I am looking forward to try baking different kinds of bread with sourdough.
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Scoolinary Team
@vicamarkhotmail-com We’re glad to hear you’re diving into sourdough—it opens up a whole new world of textures and flavors. We’re really looking forward to seeing what you create next, so please keep sharing your experiments with us!
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