Sourdough Boule In The Making.

[BGKYSmoker]

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.

Measure out 500g of the flour in separate bowl.

50g of my mature starter. Zero the scale

Add 350g filtered water.

Loosly mix the starter and water.

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.

Not very organized but it will come together.

The RV is a nice 77*

Cover and let rest for an hour.

BBL

 

[BrianGSDTexoma]

Good start! Looking forward for more.

 

[BGKYSmoker]

Ready for my first pull and fold.

Still gotta work on technique
Cover for an hour.

My second pull and fold.

Got 2 more pull and fold to do yet.

BBL

 

[HalfSmoked]

Waiting for the bake.

Warren

 

[BGKYSmoker]

Done folding.

Cover and BF over night.

 

[motocrash]

Looks good, the Weber is waiting.....

 

[SmokinEdge]

It’s alive!

 

[BrianGSDTexoma]

I so love making SD!

 

[BGKYSmoker]

Over night BP.

Almost over the top.

Banneton is floured real good..
Cover and in the fridge for 5 hours.

 

[sandyut]

Oh yeah! cant wait to the finished loaf!

 

[Wurstmeister]

Looking good. The finished loaf should be a loaf of beauty and deliciousness!

John

 

[SmokinAl]

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

 

[BGKYSmoker]

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

 

[BGKYSmoker]

Thanks everyone.

Boule came out of the banneton pretty good. I made a few scores on it.

Did a cold bake. No pre heat of the dutch.
Had the kettle at 450* Baked for 30 mins.

Rotate and take the lid off. 22 mins

Finish off to crisp up some

Cool for 1.5 hours. If you cut it while hot it could release steam and make the middle mushy

Cut end off.

Serving with butter, chimichurri and some sliced grilled chicken breast.
The 5 of us ate all but 3 slices,