Hello everyone, first time poster on this community!

I think the context came out a tad too long, so TL;DR: this is gluten (and nickel) free bread made mostly from rice flour and starch. The recipe is my own, developed mostly from scratch for the past year or so. The starter is live, 2.5 years old, made from whole grain rice flour (more photos and info below).

A bit of context: For a variety of reasons and food allergies/intolerances I've been eating gluten free for the past 5 years or thereabouts. I've always been deeply unsatisfied with commercial gluten free breads, especially since my mother used to bake a lot, even sourdough sometimes, and it was always stellar.

In an attempt to make some decent bread, a couple years ago I started my live sourdough made from whole grain rice fluor exclusively (it actually started from white rice flour, but whole grain has more proteins, so it rises better, and I find it has a better taste too).

The recipe is one I've been developing on my own for the past year or so, mostly because I needed something that was also nickel free (for allergies). I live in Italy and the GF offer here is stellar, but the only alternative I could find which suited my needs tasted waaay too sugary for my taste (which is a common issue in gf baked products I find, since sugar tends to be used both for rising and for giving the bread a nice caramelized color). GF products tend to replace wheat with mostly corn (tons of nickel) and/or potato starch (also tons of histamine as well, and I need to keep it in check). The flour mix I was using before was made mostly from those two alone, so I had to change it.

This is my first bake after a period away from home. I had dried and freezed my starter before leaving, then unfreezed it and started feeding it again a couple days before the bake. I actually got the proportions for my recipe completely wrong this time, and added about 100g too much flour. Somehow the proportions worked out in the end, I didn't even need to change the hydration.

After making the dough, I let it rise for ~1.5hrs outside the fridge ( ~35°), then 12hrs in the fridge, then a couple hours outside to let it reach room temp. I think the dough was a bit dry on the outside and it split during rising. I cut it ~1cm deep in a ) shape along the border before baking. With my recipe the bread usually splits along the cut which didn't happen this time, but at a second look it mostly rised from the previous split.

The crust is very crunchy for a GF bread, not so much for a normal wheat bread. The crumb is a bit humid and gummy, probably because of too high hydration. The bubbles are some of the best I've ever obtained, I'm definitely marking this accident as a happy one.

Would be really happy to contribute my bakes to this community and to hear everyone's thoughts!

Turns out, 91% hydration and a very very weak starter isn't a recipe for success, who knew?

It was fun folding such slack dough, but honestly I didn't really learn anything from this experiment

This is the first loaf, I didn't even bother with the second half of the bake

Tartine country loaves tweaked just a bit: 700g water 850 g all purpose King Arthur 50 g whole wheat King Arthur 100 g rye King Arthur 200 g ripe starter 20g salt

Been perusing this again and it has inspired me.

I'm doing an experiment, the dough is 90% hydration and I'm going to let the autolyse go for 5-6 hours, then add salt and starter, bulk ferment and shaping in the evening, bake in the morning

I think it's likely to be more or less a failure, but i realized that the loaves I'm getting from the tartine recipe look almost nothing like the ones in the book, so i gotta shake things up

As usual, recipe is the tartine country loaf, this was another 1.5× batch. I shaped them a little on the early side, but left them on the counter another two or three hours, then they spent about 12 hours in the fridge. Aside from wanting a little more airy crumb, I have very little to complain about

Been a long-ass time since I made genuine sourdough, kids'll do that.

This is for my partner's grandparents, it isn't too my usual standard, but it's fine

I was looking for a way to use as much discard as possible. (There is a limit of how many pancake I can eat on a diet.)

I tried This recipe for the first time. And of course I can't leave instructions all alone, so:
Divided by 1.8 so it fits in a 9x9. Instead of cinnamon, I used pumpkin spice.
And added 0.25 tsp baking powder also.
And added about 160g discard with 5g of cornstarch added.

It isn't too sweet, could use a bit more salt (at least to my taste). I guess if you make some cinnamon roll icing that would go really well with it.

I believe it will freeze very well.

Edit #3: I'm done witb editing. Happy with the end results.

My very first loaf. It is very crunchy, but kinda too dense.
Im in a very low humidity zone, I believe I let it dry out while it was in the fridge. Also next time I'll cut deeper.
It's made out of unbleached all purpose, 500-350-100.

Sourdough donuts

Used the recipe on Perfect Loaf, way too long to detail here but the ingredients are, for 18 of them (he always has these weird odd measurements like 101, I do often round them with no ill effect but will write them as the recipe states):

203 g very active starter 100% hydration

253 g all purpose white flour

253 g strong white bread flour

187g eggs - use extra yolk to adjust to this weight

101 g butter

101 g white sugar

91 g water

10 g salt

It takes a couple days to finish these (I start Friday midnight to get Sunday morning donuts) but most of that time is waiting not working).

Couple of notes- he says the final rise takes 12 hours but that must be in a cold climate, here in the subtropics it took about 7 to be perfect. And when he says careful attention to shaping he means it, but it's easy if you keep the dough chilled, with the butter in the dough it's not too sticky. Don't be afraid to really stretch it when forming the little dough balls, you want a tight surface all over. If you can shape buns, and your starter is robust, this is about a foolproof recipe.

https://www.theperfectloaf.com/naturally-leavened-bomboloni-doughnuts/

I can't see the picture in the header, hopefully you can. Will put below too.

I wanted to make a loaf with nice dark and red color contrast and I think it came out very interesting. Here is a picture of the full loaf:

I don't maintain my sourdough very strong. Only feed it pretty much when I bake.

Tips on process are welcome, I am not super experienced.

ingredients

• 350 g white soft flour
• 100 g hard wheat flour
• 50 g rye flour
• 200 g sourdough
• 10 g salt
• 30 g bread seeds mix
• ~360 g water

preparation

• put the sourdough in a separate bowl and add a bit (5 g) of flour
• separately, mix the flours, salt, seeds and stir them well until more or less even
• start adding water to the flour, slowly mixing. Take breaks and check the consistency occasionally.
• start stretching and folding until you get smooth dough. This is somewhat easier with wet hands, but be mindful of the amount of water you add with your hands.
• after half to one hour, mix the sourdough into the dough. I do it in 2-3 batches, each time stretching and folding until even. Keep folding for 10-15 minutes. Add a bit of water if too dry.
• leave for proving, stretching 2-3-4 times every half an hour
• after the last stretching, I sometimes move it to the oven pot and let it prove there
• now when the weather is warmer, I let it prove for about 6 hours total, though I should probably leave it longer. In fall/winter I may leave it overnight and bake in the morning.
• finally, bake with the lid on for 50 minutes

I often use the big mixer with the dough hook because I don't have time, but the no kneading just mix, rest for 15-45 minutes then stretch & fold every half hour is so pleasant. Feeling the dough develop, getting lighter and stronger each time, not really counting the rounds because it tells me when it's ready to be left alone to rise. It's a very enjoyable process, and more reliable for me than a more standardized method.

The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.

The bread is made of white flour, and the only whole grain comes from the rye sourdough.

Currently in the depths of newborn hell, but baked these for friends back in Tennessee.

Its 1.5× the tartine recipe, which i like because it makes some hefty fucking loaves. I just increase the covered portion of the bake to 40 minutes

The crumb

30% whole wheat, the rest strong white flour. 70% hydration, no mixer just stretch & fold 5 times 30 minutes apart, rest until puffy, split into loaves and rest overnight in lined baskets, covered with plastic bags, in the fridge.

Bake next day in hot cast iron (you can see it in the picture) this time 450F for 20 minutes closed then 30 minutes open.

This (or slight variations) is the bread my kids call THE Sourdough.

A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.

First success in quite some time.

cross-posted from: https://lemmy.cafe/post/32177377

The second one wasn't even out of the oven before my partner was slicing the first. Really happy with how these turned out.

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

Dissolved starter in water, added other ingredients mix until shaggy, autolyse 1 hour.

5 sets S&F every 30 minutes, adding a generous amount of Everything Bagel seasoning before each S&F.

Bulk fermented in my oven with light on, temp about 80* until 30% rise. About 4 hours

Preshaped and cold proof for 12hours. Oven at 475* with dutch oven and lid heating for 30 mins. Dough scored, spritzed with water and added ice to dutch oven placed underneath parchment paper, baked lid on 25 mins. Reduced heat to 425, lid off for an additional 20 mins.

Cool until get tired of my husband asking if it's time to cut.