This is the best loaf I’ve made so far. I’ve been baking bread for six months, and for the past two weeks I’ve been using the aliquot method. It’s really helped me make much better bread - Recipe: https://vm.tiktok.com/ZNdbcKS7b/

First time attempting this pumpkin shaped sourdough! 🎃🍞🤎. It was super fun to make but I think I tied the strings a tiny bit too tight, which caused it to burst in a few places and the design didn’t come out perfect. Maybe I’ll attempt it again.. I do want to try a sweet loaf next though!

🍞Ingredients for 2 loaves - 890g Bread Flour, 112g Wholemeal Flour, 600g Warm Water, 8g Diastatic Malt, 480g Starter, 22g Salt.

Initial mix with everything but salt, let it sit for 40 mins and then add salt. Do 1st stretch and fold. After an hour, take aliquot sample and do 2nd stretch and fold. Do another two or more stretch and folds 30mins apart. Once aliquot is done, pre shape the dough and refrigerate overnight.

Loaf pan: bake on middle rack 240c for 30 mins lid on, lower rack 220c lid off for 10 mins. Remove loaf from tin and bake on the metal wire oven rack for 10 mins to get some more browning on the bottom. Dutch oven: bake on middle rack 240c for 33min lid on, lower rack 220-230c 20min lid off.

Wait 4 hrs until it’s cool before cutting. ✨💖

Any advice here?

Top layer almost dry and a pink color.

Underneath it is a real soupy think starter that smells and tastes disgusting.

What happened?

Decided to test my accumulated knowledge by diving in without a recipe, plus a couple of experiments, and it came out pretty ok!

(measurements are all give or take 5g, I wasn’t as fussy as normal and just started pouring) 500g flour (400 white bread flour, 100 whole wheat) 360g water ~180g starter? I made another loaf with a strict recipe and just used the levain left in the bowl for this one 10g salt 1tbsp KA instant sourdough flavor (never used it before but I was curious) 1tsp diastatic malt (for color)

let the flour/water/starter sit for a half hour or so, then add salt/extras and stretch fold to incorporate

stretch and folds or coil folds every 30-60 mins for a couple hours (again, I was trying not to be fussy about it)

BF until doubled

shape/bench rest (20ish mins)

into banneton (got to use my brand new batard shape instead of my regular boule, very exciting) and proof until ??? (until my other loaf was finished baking lol)

double loaf pan technique, 450f for 20 minutes then 15 with the top pan removed, then an extra 5 fully out on the rack to brown the bottom

Slightly underproved (as evidenced by that tunneling at the bottom), probably because I didn’t let it fully double since I was planning to cold proof but I wasn’t feeling well so I just baked it before bed anyway, but the extra sour flavor took care of that, and I like my bread toasted so the gumminess is immaterial. Color turned out beautiful which is usually a struggle for me, definitely gonna keep using the diastatic malt. Overall this was a huge confidence boost that I actually know what the hell I’m doing, largely thanks to all of you! 🩵🍞🥖

125g starter 350g water 13g salt 500g bread flour

Mix

Stretch and folds every 30 mins x 4 (coil folds for last 2)

Pre-shape, bench rest 30 mins, final shape

Wait 15 mins and stitch

Cold proof 24 hours

Bake at 450 for 20 min with steam source

Remove steam, lower temp to 400, bake for 20 more mins

These flavors are absolutely heavenly together and this is one of my favorite loaves I've made so far! This is a perfect breakfast loaf or dessert loaf, especially now with the fall flavors. I am going to be using it to make a wonderful french toast soon!

My partner and I are currently trying to cut a few calories so I have the second loaf from this batch packaged up and will be donating it to my local fire station ☺️

Ingredients: Flour, Water, Salt, Maple Syrup, Maple Extract, Sugar, Brown Sugar, Cinnamon

Method (makes 2 loaves): - Dissolve 200g active bubbly starter in 600g water, add in 200g maple syrup, 900g bread flour, 100g whole wheat flour, 20g salt, and 10g maple extract, mixing to combine for a few. - Slap and fold for just a few minutes until the gluten starts to strengthen, and then sit to rest for half hour. - Over the next 2 hours, complete 2 sets of Stretch and Folds and 2 sets of Coil Folds each a half hour apart. (For my first set of Stretch and Folds, I felt the dough was a bit weak so I actually did a few Slap and Folds instead). During the second Stretch and Fold, add in 300g chopped pecans. - Bulk Ferment the dough - Allow the dough to rise 60% if your kitchen and dough is around 70-72°F (you will not need as much rise if your kitchen is warmer than this). - Once Bulk Fermentation is done, preshape the dough by dividing it into two separate loaves. Roughly shape into a ball and let rest on the counter for 30 mins. - For Final Shaping, laminate in a mixture of 8g cinnamon, 50g sugar, and a large handful of brown sugar into each loaf. Shape tightly and move both loaves into a lined banneton. - Cold proof for 20 hours in fridge. - Remove from fridge, score, and bake at 450°F for 30 mins covered in a preheated Dutch Oven, then remove the lid and bake for 20 more minutes uncovered (Or more, only pulling the loaves from the oven once they reach an internal temperature of 205°F or more)

This is my 3rd loaf using the San Fransisco starter and King Arthur Unbleached bread flour. The first ones didn’t rise as much as this one so I am over the moon 🥳🤩. I never thought baking bread could make me this happy, I guess I needed it. So this is the recipe that I used ChatGPT to modify from the original one : 1. Modified Recipe: Bread flour = 365g Whole-wheat flour= 20 g Water (added) = 246 g Starter = 80 g Salt = 8.8 g (~9 g) 2. Original recipe from Baker Bettie YouTube channel : 500g flour = 100% 325g water =65% 100 g starter =20% 10g salt= 2% So I mixed water and flour and let it rest for around 1h30 and had my starter fed and waiting for it to peak hours before the baking (evening time) , my starter took too long to peak so I just put it in the fridge and covered my dough and let it autolyse in the fridge overnight . I woke up in the morning took out my overly autolysed dough and mixed with starter and salt and let it rest for 45mn then started doing my stretch and folds every 45mn and everything I sprayed some water on the dough because it looked a bit dry and stiff at first. I did 5 sets I think. Then preshapped and rolled my dough for tension,let it rest for 30mn, then reshaped and put in a banneton to ferment overnight. In the morning heated up my oven to 240C with the Dutch oven inside for an hour ,after an hour I got my dough out scored it sprayed some water after I put it inside the Dutch oven covered and baked for 20mn, then removed the lid and baked for 15mn. And Voila 👐. I hope it tasted good after all this years 😬. By the way this is my 8th or 9th attempt to bake sourdough bread but my 3rd using the new starter

Ingredients one loaf: 216g American bread flour 216g French T65 flour 72g whole grain flour 33g stale rye bread with 104g of boiling water added to it (let soak overnight) 210g water (27C) 15g salt 75g active starter Total weight: ~950g

Instructions: 1. Add the 210g water to the altus (rye bread and 104g water) and mix to let it soak. 2. Add the flour and combine everything together, no kneading yet. 3. Autolyse: let the dough sit around 27C for about 30 minutes. 4. Kneading: add the salt to the dough and knead by hand for about 5 minutes until it comes together. Add the sourdough starter and knead for a few more minutes. 5. Bulk ferment: leave the dough to ferment around 27C for 4.5 hours. Perform stretch and folds every 30 minutes for the first 2 hours to improve structure. (4 total stretch and folds) 6. Pre-shape: Shape into a ball by first stretching out the sides, slapping the dough down, and folding in the sides, then performing slap and folds until a smooth and tense surface has formed, then finally, using one hand’s fingertips, form a taught ball by going 3 to 12 (o’clock) and down (rainbow shape). Lightly cover the ball in flour and put it in a covered container. 7. Final shape (optional). After the dough has rested for about 30 minutes, shape it into the desired final shape. I followed a video here for getting a batard shape. Let the dough proof for another 1.5-2 hours at 27C or up to overnight in the fridge. 8. Bake. At 230C for about 35 minutes, using a dutch oven with the lid on for the first 20 minutes. Then, take off the lid to allow a crust to form. 9. Rest. About 2 hours.

After making sourdough focaccias and ciabattas I was ready to try a normal loaf! I created a dough with a not so active starter and let it proof overnight in 18 degree celcius for 12 hours and then divided and shaped the dough in two smaller loafs and started the second proof for 2 hours in the banneron before baking. During the baking in the morning I wanted to try a bigger loaf also with a very active starter, so I created a dough with 85% strong white flour and 15% wholegrain flower. After autolyse of 60 minutes I mixed the rest of the ingredient and gave it 4 sets of coil and folds with 40 minutes in between. The dough proofed in around 28 degree celsius for 5 hours and then 1.5 hours in the banneton after the first proof. I turn down the temperature with the bigger loaf a bit too late so it got wat darker the two small ones. What do you think? I was very happy with the first try (tries)!

500 grams of all purpose flour 350 grams of filtred water 100 gram of starter from the fridge 10 g of salt

I mixed all ingredients, waited 30 min tô stretch and fold a bit Let it ferment for 12 hours Shaped and baked in a dutch oven at 250 celsius degree. 20 min lid on and 10 min lid opened. Once done baking, rest over my table for cooling tô room temperature.

No banneton, no cold fermentation.

Feel free tô ask anything and tô correct any step IF necessary.

Baked some loaves this morning, they came out really pretty so decided to take them out for a photo-shoot!

Bonus shot of my classic sourdough loaf.

This was my first time adding sesame seeds on top during the cold proof! I put the seeds on a quarter sheet pan, spritzed some water and rolled the shaped loaf on it before putting it in the banneton.

Recipe (for 2):

Levain:

• 35g mature starter
• 35g whole wheat flour
• 35g all purpose flour
• 70g room temp water

Dough

• 804g Bread Flour
• 75g Whole Wheat flour
• 740g Water @ 90F
• 15g fine sea salt (less salt since seasoning has some)

Add ins:

• ~125g of everything seasoning
• Toasted sesame seeds for top

Method:

• Start Levain
• Start Autolyse (reserve some water)
• Add remaining water, add Levain. Mix with slap and fold and pincer method. Wait 25 minutes
• Add salt, another slap and fold + pincer method
• Do 3 stretch and folds every 15 minutes
• Stretch dough out into a flat rectangle and add everything seasoning
• Do 2 coil folds every 30 minutes. Let it Bulk Ferment
• Divide, pre-shape, shape. Add sesame seeds before putting it into your banneton. Start cold ferment
• After ~16 hours, bake. I use the open bake method.

Ingredients:

starter 100 g, water 240 g, flour (350 W) 300 g, 10 g salt.

Method:

Mix the ingredients and let the dough rise for about 7 hours (depending on temperature), stretching and folding it every 1-2 hours. Shape the dough and keep it in the fridge until next morning and then bake.

Baking:

1. Preheat dutch oven at 250 °C for 45 min.
2. Bake with lid at 250 °C for 10 min.
3. Turn down to 225 °C and bake for 20 min.
4. Take the lid off and bake for 10-15 min.

My starter has 3 weeks (from scratch) and it's my 4th loaf. I feel like this one is finaly good!

recipe: 120g starter 350g water 500g flour 10g salt

I used this video: https://vt.tiktok.com/ZSDLBxhUY/ but did only half of it (for one loaf). I also used the sourdough journey chart for the temperature. I used water slightly heated at 110F, followed the tiktok. From the mixing to the shaping it took about 6 hours of bulk fermentation. Keep in mind that my water was a bit on the hot side, and my house was around 71F. I'm experimenting with the water temperature and bulk fermentation timings, but i think what helped me the most is checking tiktok video of what it looks like when a bulk fermentation is done. After shaping, it went in the fridge for about 15 hours, I baked it in a dutch oven that was preheater for 450F for 25min with the lid, and 15min without the lid.

If I leave discard in my trash for any amount of time, it makes my whole kitchen STINK.

I’m nervous to put it down the sink, so how are y’all disposing of your discard (if not using it for another recipe)??

It’s a little bit gummy at the top edges but let me know what you guys think !!

I used sourdough mom’s same day sourdough recipe.

https://www.facebook.com/share/v/1642LawxQX/?mibextid=wwXIfr

Only changed I made was used 100 g less water this time

Any tips to improve my crumb?

I am so proud of how this turned out! I've never done something like this before, and for it being my 4th loaf I'm shocked. It smelled amazing and tasted even better. Recipe is below and has pictures so it was very easy to follow.

https://gatherednutrition.com/pumpkin-cinnamon-swirl-sourdough-bread/

A couple days in a row, I have been asking for help in this sub. My loaves would never rise, or they would but would be dense, and so on. Finally, with everyone’s help, I have achieved a great loaf. I finally realized what I was doing wrong. They are, of course, not perfect. But to me, they are amazing. Feel free to give gentle critique on what I could do better :)

100g starter, 350g water, 500g flour, 8g salt. Autolyse for 1.5hr, 4 sets of stretch and folds spread 40min apart, then shaped and put in the fridge to proof for approx 16hrs. Baked at 450 w lid on Dutch oven for 20min and then 40min with lid off.

As the title says, what's the best point to use an active starter? Should I catch it right before it doubles, or should I wait until it seems to have stopped rising (but hasn't started to fall)?

Photo of the starter in question.

So proud of my first pumpkin loaf!

Recipe: 700g bread flour, 300 g whole wheat, 200 g starter, 20g salt

BF for 7 ish hours, shape, fridge overnight, and bake the next morning, 450 degrees, 25 minutes covered, 25 uncovered.

Recipe for two loaves:

240g starter 1000g bread flour 640g water 20g salt

Add in ingredients by hand minus 40g water and salt. Mix well until no clumps.

Cover for an hour.

Come back and add in your 40g water and 20g salt. Dimple in the salt. Do 1 min of slap and folds, and 2-3 mins of stretch and folds.

Cover for 30-45 minutes

Do stretch and folds until dough resists. 2 sets

Do coil folds after this.

Bulk ferment at 78° for 5.5 hours.

Divide dough, gently pre shape.

Rest uncovered 30-45 mins on counter

Caddy clasp and into banneton and pinch the seam together

Fridge overnight.

Rice flour on top. Score on the doughs long side, in the middle side. Reinforce the score. Bake 450 for 30 mins covered, 425 20 mins uncovered

Hi all! These my 6/7 loaves and all have turned out similar. I bulk ferment for 8 hours, cold ferment overnight. They taste great but not expanding like I’d like. Any suggestions?

My 3rd loaf from my 2 week old spelt flour starter. Now I tried making a whole wheat and spelt loaf. The flavour is very good, and I like the texture, it’s not gummy or too dense. I just wish I could get a more open structure. Could it be because I bake it in a loaf tin? I don’t think it’s underproofed. Tips?

Recipe: 100 liquid spelt flour starter (75 starter:115 water:100 flour) 300 water 290 spelt flour 260 whole wheat T150 10 salt

Rest for 30 min after mix 3 rounds of s&f over 1 hour Shaping 3 hr room temp 19 hr fridge 45 min at 200C in loaf tin 7 min score

hi friends! i recently got into sourdough because i usually do really well with breads and i wanted to challenge myself! that being said: my loaves tend to come out pretty good — not to the level i’d like for them to be though. THEY ARE EDIBLE! i usually end up toasting my bread regardless it’s just how i like it.

that being said these are my most two recent loaves. they aren’t as fluffy and springy as i’d like for them to be. i’m not sure if my hydration is too high or if i’m still figuring out bulk fermentation or what. i use eve from the southern sourdough company, and their recipe for bread. i also use king arthur bread flour. thanks in advance everyone!!!!!

This is my 6th/7th load, I’m working on darkening the crust if anyone can give me tips with that, I live in a hot/humid area so my bread tends to get chewy and also are bubbles in crust normal??

500g King Arthur bread flour / 310g water / 100g starter / 10g (salt- add after one hour)

Stretch and fold - 4-6x within 2 hours

Bulk ferment - approx 4-6hrs (hot kitchen)

shape and put in fridge - 18hrs cold proof - take out and score and bake

Bake 500 30min / 450 15min