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.

500ml monster for scale

I still have much to learn

Here's my first sourdough Zwiebelbrot/onion bread. I converted a recipe that I was working on to use starter instead of dry yeast.

No crumb shot as it's late in the evening and plan to cut into it in the morning. The ear got a bit charred but overall pleased with the results. I was very concerned about the size of the dough going into the oven as it was smaller than what I've experienced before when overnight cold proofing (26hrs) but the oven spring did not disappoint. This was baked in a Le Creuset bread oven that I was gifted. The bottom got a little darker than I'd like but I'm sure I can fix that with an additional sheet pan underneath.

Bonus pics from a couple discard recipes. Herbed Crackers and chocolate chip cookies.

I used Thyme, Oregano, Rosemary, Paprika, sea salt, and Ghee. A little darker than I'd like but not burnt. The starter is 50% Rye based. Very good. Discard Crackers

This recipe uses AP flour (25% of flour total) and Bread flour. I substituted AP flour with Dark Rye flour. Chocolate Chip Cookies

This is my standard tartine country loaf, just thought I'd share these gorgeous little threads of gluten i found this morning.

Overall, the crumb is fine, I'd say. Nothing to write home about, but not bad either.

Finally received my live starter in the mail and fed him his first meal at lunch time. Meet Lewys :) He appears to be responding very well to his first feeding.

Any hints or tips I might need for my first attempt at a sourdough loaf this weekend?

New video on my PeerTube cooking channel. Hope it helps someone.

https://dudelike.wtf/w/e9v8qQNyzBNQe2HoMydVQr

I've experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can't beat the tartine country loaf. It's just so damn good.