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Sourdough Boule In The Making.

SWFLsmkr1

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There are loads of recipes on sourdough.

Didnt know that making bread was enjoyable and easy. It just takes some practice and time.

I'm still pretty much a noob to this.
I did find one that i really like (besides the poolish)

Here is what i'm using for this SG Boule.
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Measure out 500g of the flour in separate bowl.
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50g of my mature starter. Zero the scale
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Add 350g filtered water.
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Loosly mix the starter and water.
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Add to the starter/water the 500g flour and 4g salt.
I use a spoon until it gets to stiff to stir then i glove up and mix and rotate.
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Not very organized but it will come together.
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The RV is a nice 77*

Cover and let rest for an hour.
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BBL
 

SWFLsmkr1

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Ready for my first pull and fold.
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Still gotta work on technique
Cover for an hour.
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My second pull and fold.
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Got 2 more pull and fold to do yet.

BBL
 

HalfSmoked

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Waiting for the bake.

Warren
 

SWFLsmkr1

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Done folding.

Cover and BF over night.
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SWFLsmkr1

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Over night BP.

Almost over the top.
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Banneton is floured real good..
Cover and in the fridge for 5 hours.
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sandyut

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Oh yeah! cant wait to the finished loaf!
 

SmokinAl

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Dang Rick, your turning into a baker, instead of a sausage maker!
I guess when your the best sausage maker around, it’s time to conquer something else. It took Judy years to perfect her sourdough recipes, but she is a real pro now!! I think you will be too!
Al
 

SWFLsmkr1

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Thanks Al.
Im still a noob on the bread making. Can Judy give me some tips.
 

SWFLsmkr1

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Thanks everyone.

Boule came out of the banneton pretty good. I made a few scores on it.
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Did a cold bake. No pre heat of the dutch.
Had the kettle at 450* Baked for 30 mins.
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Rotate and take the lid off. 22 mins
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Finish off to crisp up some
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Cool for 1.5 hours. If you cut it while hot it could release steam and make the middle mushy
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Cut end off.
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Serving with butter, chimichurri and some sliced grilled chicken breast.
The 5 of us ate all but 3 slices,
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