Recipe:
550g flour
360g water
100g starter
12g salt

Let rest for 45 mins after initial mix, 2 sets of stretch and folds, 2 sets of coil and folds. Temp after final coil fold was about 74 degrees and total bulk was about 7 hrs

I finally feel like my loaves are as tall as I see everywhere even though sometimes my bulk feels short considering the dough temp. Any changes I should experiment with?

After a couple months of trial and error, strengthening my starter, and figuring out how to assess proofing, I’m starting to see consistent results. Looking for feedback and any tips you may wish to share!

100g starter
350g water
500g AP flour
10g salt

1. Combine ingredients one at a time in list order
   
2. Rest 30 min in a covered bowl, stretch and fold, repeat x4
   
3. Proof covered on counter until increased 60% volume (8hr)
   
4. Drop onto floured surface, spread into rectangle and fold into thirds, roll up and tuck in ends, using a bench scraper, shape and tuck ends to build tension.
   
5. Place into rice floured banneton and cover, place into fridge 12hr.
   
6. Preheat oven and Dutch oven 260° C, then set to 230°
   
7. Score, bake covered for 20 min, uncovered 15min

I spontaneously decided to make these from my starter discard! Starter was fed at 1:3:3 ratio 5 days ago and stored in the fridge. I didn't feed it again for this bake.

Recipe is from the perfect loaf, although I decided to go for the classic knot shaping because it's so much cuter. https://www.theperfectloaf.com/cardamom-rolls/

I also had to make another batch of filling, because it just wasn't enough!

I made the pearl sugar myself and I honestly didn't expect it to be so difficult. I made a little sugar dough ball using half a cup of powder sugar and around two teaspoons of water. The tutorials I had seen for this were either casually grating the ball down a box grater, or rolling it flat and chopping it up in tiny cubes with the bench scraper. Neither worked for me. I ended up taking around 40 minutes to pinch little bits of sugar dough and kind of crumble them together to form tiny shards.

The knots tasted better than the bakery's! A little tangy from the sourdough (maybe the 5 day old starter made it more pronounced), which is exactly what I was going for. Not too sweet and very fragrant. The bottom is deeply caramelized and crispy, while the interior is tender and tears apart like cirrus clouds parting in the sky! I used all purpose flour at 12,6% protein and ground the cardamom myself.

I'd love to try more recipes like that! Do you guys have favorites?

I did it! I tried my first loaf with my 6 week old starter, Frodough.

I followed Joshua Weissman’s recipe for the ultimate loaf: https://www.joshuaweissman.com/post/sourdough-bread.

I learned a lot, and am so happy with this first result! Will be making more immediately!

Turkish Simit. Came out crispy on the outside, chewy on the inside. Now I am trying to keep my hands of it, so I don't end up eating them all at once.

I have lot's of sesame seeds which are coming near the expiration date, so I was looking for recipes that call for their use.

My sourdough starter seemed to be ready, so I decided to test it out. I left the dough sitting at room temp for half a day, popped it into fridge over night and took it out early in the morning. I shaped them around 10 and baked them at around noon.

Also, the recipe was a bit odd to follow for me, because I am not turkish and I am not familiar with their pastry.

I have to say, I wasn't expecting the flavor to be so rich, yet so mild. Hard to explain, but I really love how they taste.

Recipe: https://cafefernando.com/sourdough-simit/

Instead of dipping the dough in the mix and seeds, I brushed it with the molases mix (made half of what was called for and there was still too much left, next time I'd go for 10g molasses, 30 grams water mix, cause I hate to waste food) and sprinkled the toasted sesame seeds on top. I used bio sugar cane molasses, it was the only one I could find in my area.

Made a big batch of starter to both bake sourdough and prep sourdough brown buttered cookies around 7:30p last night and this morning I woke up to this beautiful masterpiece ✨😅 I’m not crying because I intentionally made a little more than I needed! but overall this made me laugh 😂 lol

Actually my second loaf from this recipe in my brand new Pullman (aka pain de mie) pan. Thanks to Lisa Bass for the recipe at https://www.farmhouseonboone.com/sourdough-pain-de-mie-pullman-bread-recipe, this bread is now our go-to for white sourdough sandwich bread, not made with discard. I love my new Pullman pan for the consistent size and shape of the slices and that this recipe has a tight crumb that doesn't leak mustard while you're eating your sandwich! Not the most beautiful loaf, but great sourdough taste and very practical. Also makes great toast, including French toast. Note I got a weird angle on the crumb shot - the slices are not narrow at the top IRL.

Ignore the flair. Don't have to be kind. This is my first loaf and I think it looks good. I used the proof mill khorasan recipe and scalded the flour. Im not sure what its supposed to look like. Should it have more variation in holes or should I have left it in uncovered longer for more color?

Recipe : https://proofmill.com/blogs/recipes/khorasan-sourdough-bread

So I have been baking bread for a while. Recently I found the sourdough journey bulk chart.
I am in Madrid, and it is still hot here. So I have been trying to control the fermentation using the chart as it is still so hot here, and when I turn around the dough turns into a sticky mess and impossible to shape.
So the most common recipe:
In grams
350 water
100 starter
500 bread flour
10 salt
Autolysis, s&f every 40 mins x4, pre shape, shape, fridge till next morning. 250c pregetead dutch oven with lid and ice for 30 mins- 15 mins uncovered 220c
I monitor the dough a couple of times and it was around 25c so I aimed 30% raise.
The dough didn’t get domed nor too jiggly. Some big bubbles on top.
So, I am getting blinder and can’t even differentiate if I am over under proofing.
It is driving me nuts. What should I do, I want to eat nice bread in hot wether too 🤪

I began my sourdough journey 8 weeks ago with a from scratch starter. I was able to start baking after 16 days. This is my first attempt at anything chocolate but it will definitely not be my last!

I used a recipe from @Thesourdoughlady on YouTube (https://youtu.be/775ToCiHk7Y?is=vp7bLhAJE7iHs9Fe.)

I did make a couple of changes though...

- I didn't have 150g of starter so I used 120g

- I made the coffee in my moka pot so it was probably a little stronger than a dark roast coffee

- I used a total of 200g of semi sweet chocolate chips instead of 170g each semi sweet and milk chocolate.

- I only let it cool for an hour because I just couldn't wait!!

I’ve been making sourdough almost 2 years now and I either like how the loaf looks on the outside or the crumb but never both! I think I am happy with this one but wondering if anyone can give me their thoughts on the crumb/how it looks.

Recipe:
150g starter(I usually do 100 but poured too much)
320g water
500g bread flour
10g salt(delayed)

Mixed starter flour and water together and kneaded until it came together in a smooth ish ball. Left for 30 min, add salt and performed first set of stretch and folds. Repeated those three more times every 30 minutes. It bulk fermented after for around 4 hours at around 76-78°. I shaped and only cold proof for 2.5 hours to help keep its shape while scoring. I did an open bake for 35 minutes at 425° with steam source, then 400° for 7 minutes without. Left on a cooling rack overnight and cut next day!

The crumb looks pretty tight to me but feels very soft! Thank you to anyone who can give me some feedback I really appreciate it!

I’m curious what would happen if I used 150g of sourdough starter instead of 100g (30% instead of 20%).
Would it affect the texture, flavor, and final loaf?

Has anyone tried this and noticed a difference?

I’m making these in Pakistan

Ingredients

250g APF
150g BF
200g starter made with bread flour
275g water
10g salt
Hydration 75 percent

Mixed in dough mixer until structure is developed

4 foil folds 30 mins apart. Dough finished mixing at 12:15pm.
Final coil fold was around 2:30.
Bulk ferment completed at 5:30pm

temp of dough was 25 Celsius. Room temp was 27ish Celsius.
Final shape and rested for another 40 mins. Final shape and fold was the one where we gently just fold it like a book? I’m not sure of the name.

Overnight cold proof for 14 hours. Baked in a deck oven at 255 Celsius both top and bottom for 33 minutes with steam. Open Bake

Start to finish was roughly six hours for fermenting.

Hi, so I baked my first sourdough bread ever today! I baked it in a loaf pan, since I don't own a dutch oven yet. I was inspired by this post: https://www.reddit.com/r/Sourdough/comments/1lekz65/ive_become_loaf_pan_obsessed/

The ingredients that I used:
500 g bread flour
370 g water
100 g 100%-hydration starter
12 g salt

I made the levain with these proportions (and took 100g from it for the recipe)
42 g rye starter
104 g whole-wheat flour
104 g water

Here is my process:
Day before

20:00–21:00 – Feed starter: Feed your rye mother starter so it is active the next morning.

Baking day

07:00 – Build levain

Around 12:00 – Check levain: It should be visibly risen, bubbly and close to its peak. Proceed when ready.

12:30 – Autolyse: Mix 500 g bread flour with 350 g water until no dry flour remains. Cover and rest for 1 hour.

13:30 – Add levain: Add 100 g ripe levain to the dough and mix thoroughly by hand.

13:35 – Add salt: Gradually add 12 g salt and the remaining 20 g water. Mix until fully incorporated.

14:00 – Start bulk fermentation: Cover the dough and leave it at room temperature.

14:45 – Stretch and fold #1: Stretch and fold the dough around itself 3–4 times.

15:35 – Stretch and fold #2: Repeat the stretch-and-fold process.

16:20 – Stretch and fold #3: Repeat the stretch-and-fold process.

18:05 – Stretch and fold #4: Perform the final stretch and fold.

18:40 – Transfer dough to the pan: Lightly grease your 24.2 × 14 × 7.6 cm loaf pan. Gently transfer the dough without aggressively degassing or shaping it.

18:40 onward – Continue bulk fermentation in the pan: Cover the pan and leave the dough at room temperature. This continues the same bulk fermentation; it does not start a new rise.

Around 21:30 – Check bulk fermentation: Look for approximately 50% total volume increase from the beginning of bulk fermentation, visible bubbles, aeration and a slightly jiggly, inflated appearance.

When the dough has risen by approximately 50% – Cold proof: Cover the pan well and place it directly in the refrigerator. No shaping is necessary.

Next morning

Score – Prepare the loaf: Take the loaf straight from the refrigerator and make one shallow lengthwise score if desired.

0–20 minutes – First bake: Bake at 230°C for 25 minutes.
20–45/50 minutes – Finish baking: Reduce the oven temperature to 200°C and bake for another 25 minutes.

Overall, I'm really happy with it! It's crispy on the outside, soft and spongy on the inside. The only problem I have is how my dough didn't really rise that much during bulk fermentation... It didn't look that bubbly and airy as all the videos and pictures show. Also when I scored my dough (with a bread knife) it didn't really move at all. I think it has to do with my kitchen temperature - around 19°C. Maybe I should cold proof it longer? Would that make the bread more airy and give it more air bubbles? Is this bread actually okay or is it underproofed or overproofed? I will take all the advice <3

I tried a tea towel with a rubber band around it- it dries out spots on the top of the dough.
Right now im trying wax paper with a rubber band around it.

I don't want to use plastic. But also, I would like for whatever IT is to be able to work with rectangular and circular containers.

what do you use?

For context, this is a gluten free starter. I used King Arthur Gluten Free Bread flour. Days 1-6 once a day feeding, discard half. 6-9 twice a day feedings (35 g flour 46 g water). I ran out of flour so she’s gotten one feeding today, but I feel like it looks ready to bake with? Anyone have experience with gluten free loaves?

I am new to baking bread!
https://www.kingarthurbaking.com/recipes/classic-miche-bread-recipe

Finally venturing out from KAF from grocery stores to Central Milling. Bought a giant bag of T85 in bulk because it was much cheaper.

Loving the aroma and I could smell it when mixing the dough already. Baked this darker than usual to push it and loving the flavor on the crust. Bread was delicious and with a 24 hour cold proof resulted in a very nice sweet tang.

The oven spring is terrible on my part and I'm attributing it to my make shift aluminum foil baking shell to trap steam. It was not effective this time. I'm going back to double pan method until I get proper set up for it for free form loaves.

Crumb isn't as holey as I would like but am happy with it so far.

100% CM T85

76% water

10% starter

2% salt

Bulk ferment 4hrs (Dough temp 80F !)

Cold proof 24 hours

First loaf with this recipe was under proofed - see post here with recipe and process.

Now this same batch, I left in fridge for 36 hours and left on counter overnight. Baked this morning.

Does anyone have advice on what a perfectly proofed sourdough looks like? Thank you 🙏

My recipe was
100g starter
330g water
500g bread flour
10g salt
Did initial mix in stand mixer with dough hook, everything mixed together well combined did a few SF, let rest for 1-hour then did 4 sets of SF, but every time it was like the dough was just so loose, I typically use 350g water and don’t have this issue, i don’t get it.

Anyways. After 12 hours it still has not risen at all.

Now, I feel it’s important to note I used the same exact starter (from the same feeding) to make sourdough pretzel bites and bagels, those rose normal and were great, so I’m confused what went wrong with the regular dough for a loaf.

I can't tell anymore if I'm under or over proofing.

75g starter, just past peak

200g water

300g bf

6g salt

Combine, s&f every 30 min for a total of 4

12hr bf in 68° kitchen. It had doubled and was giggly and bubbly

18hrs in the fridge

Bake covered at 450 for 30 min, uncovered for 10

First one was in a Dutch oven, second was in a loaf pan

How can I improve!
I used a much lower proportion of starter than usual as I impulsively made two loaves but forgot I didn't prepare enough levain.

900g bread flour
100g whole wheat flour
750g water
60g starter
20g salt

1 set of stretch and folds every 30mins for the 1st 2hrs for a total of 4 sets
I bulk fermented 7-8hrs to get a 75% rise
Initial shape then bench rest for 20 mins
Final shape
Fridge for 12hrs
Baked at 450F for 30mins covered, then 15mins uncovered.

so ive been using my discard in stuff like naan and pizza dough and pie crust. when i use fresh discard, its amazing. otherwise its sort of gummy and bland? is discard only good if its basically still active? or am i using it wrong? i want to use the discard as much as i can!!!

I recently moved from the Caribbean to Ireland and my old recipe obviously doesn’t cut it anymore. I’ve always eyeballed my starter feeds and just left them for 8 hours while I worked. For this loaf I reckon the starter was a couple of hours after peak rise (I wasn’t working from home so couldn’t time it as right, although I usually can do this). I follow a recipe of ingredients: 500g flour, 300-350g water, 15g salt, 100g starter and I usually make two loaves at a time. Process: I autolyse for 30 mins then do 30 min interval stretch and folders for 1.5 hours, then leave for 1.5 hours, split the dough and leave one the counter overnight and one in the fridge for 24 hours. This particular loaf was countertop overnight. The only thing I have really changed since my recipe in the Caribbean is that I do bulk fermentation overnight rather than for 6 hours. My oven isn’t great, it’s much hotter at the top but I put it in at 220C for 30 mins in the middle and hope for the best.

This has produced an ok loaf at times, but more often than not I get a loaf like this that is burnt at the top and has risen unevenly. Does anyone have any advice?