Started my journey on 1/20 that’s when my starter was created. I’ve made 6 loaves this week, the pictures are in order from 1st to last. I have not cut into my last two loaves as they just came out of the oven within the last couple of hours. But I have improved so much and I am so excited to continue.

I’ve made notes along the way and here is the recipe I’m using.

Sourdough notes:

Recipe makes 2 loaves 200g active starter, 650g water, 950g AP flour, 20g salt Start time: (7pm)

Add 200g of starter to 650g of warm water and 20g of salt and mix thoroughly. Let rest for 1 hour to let starter become bloomed

Add 950g of flour to the water, salt, and starter slurry Mix with a Dutch whisk until you have a shaggy dough Take the temperature of your dough Let sit for 45 minutes

Dough temp (82 degrees)

After 45 minutes begin your stretch and folds Do 1 set of folds every 30 minutes Repeat until you’ve done 4 sets of stretch and folds Take the temperature of your dough (82 degrees)

Proofing/Bulk Fermentation Dough warmer than 80 degrees will proof in less than 5 and a half hours 75 degrees will proof in roughly 7 hours 70 degrees will proof in roughly 12 hours 65 degrees will proof in roughly 16 hours

Place in refrigerator at any point to slow ferment to prevent over proofing. Always check the temp of your dough.

Once dough is properly proofed you can begin shaping

Once shaping is completed put your loaf into rice flour seasoned banneton (Shaping completed at 930 am) (Rested in refrigerator for 2 hours before baking) Allow to finish bulk fermentation in the refrigerator for atleast 1 to 2 before baking Heat up a Dutch Oven to 450 degrees for 45 minutes

Bake 25 minutes with ice lid on Bake 25 additional minutes with the lid off