Sourdough baking
You're welcome to share your sourdough breads here. Give it a bit of a story about how you made it and let's create a community of bread sharing.
Cheers desGroles. I usually roughly measure/follow a tartine recipe. I'm a believer in 2nd stretch being a lamination. Will see if I can include an outside photo (didn't get a crumbshot this load but it's been good with our nice temps).
Beautiful bread! Can see that the lamination works out pretty well for you. Lovely colour too.
One thing.... If I could go back in time with a time machine and offer advice to my younger baking self, I'd tell myself to try slap and folds.More effective for me than a lamination (unless I'm adding inclusions then a lamination), but that is my experience.
Fantastic - will try slap/fold next time. Thx!
It's been quite a while since I made them, but to start this community a little, I will share my first successful (for my standards) sourdough loaves, after 1-2 months of failures :P
Both of them are whole spelt loaves, which have some difficulty compared to wheat flour because the gluten is not as strong. The dough is made with 67% hydration, which I found to be optimal for this flour and my level of skill. I did stretch and folds for building dough strength and for the raisin bread, I added the raisins while doing the final lamination before shaping.
Since it was made in German winter and I had made bad experiences with waiting longer (less rise) I only waited for a 30% size increase (measured with a small piece of dough in separate thin glass container) before lamination and final shaping, and then popped it in the fridge overnight.
The first one is plain:
The second one with raisins (a little less rise, perhaps due to poor scoring):
Both were delicious, unfortunately life did not give me the time and energy to make more since then. 😅
Pretty amazing! And even more amazing, because they're whole spelt. You should really do it again...