I let it cool and cut it open to find a massive cavity in the *bottom* of the loaf. Beautiful and tasty loaf with chewy tender interior with nice holes and dark thick crust. Is there a way to fix this? Excellent recipe, and very helpful video! Thanks. Just make sure your hands are wet and you move quickly. Or should I reduce water/add more flour for the next time? The rise just isn’t there. We like the chewiness that results from the bread flour. Q1: Everything was identical between first and second attempts with the only difference being the salt (V1: Kosher grain, V2: Kosher coarse). I wanted to use my new banneton basket to proof - would this be during stage 6 or 7? Now I am working on making it more sour. At the moment it is winter in South Africa and I struggled with my starter in the beginning. A few hours should improve the dough even more. Otherwise, you can search around the Internet for other ways to add steam to your bread baking! This is the best sourdough I’ve made. Too wet or not enough time to proof since its winter here. Any advice would be great. Am I over proofing? Can I substitute to any other container or maybe no container at all while baking in the oven ? I haven’t cut into it yet, but it looks really nice. Makes super Good toast. Help! Is it salvagable? Shall I toss the starter and begin anew? 4 Fold and proof for 30 minutes: Fold the dough: with wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Higher hydration will yield a great crumb so is it possible to just fold it over gently? I proofed the dough at a higher temp (thank you warmer weather) – around 80 degrees and created more structure in the bread by stretching the dough a few inches further when folding. So glad it’s working for you! ... authentic San Francisco style sourdough bread made with the finest ingredients, without preservatives. Gently flip the dough into the banneton and pinch off the bottom seam. (We’ve had this happen before, and it’s not pretty!). Yes, this method should work as well. After the 17 minutes, or after the first 23 minutes? Fantastic job! She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. I’m so glad to have found it! Gently stretch the dough into a rectangle. I just lift it out with oven gloves, as long as you pick it up from sides it shouldn’t collapse. Hi! Waiting for post approval and response. For best results, the proofing should be in a warm location, between 80° and 90° degrees. First rise I let set for almost 24 hours. I used your recipe and I find it most “user friendly” amongst all the recipes I’ve used! The lid shouldn’t make a difference, but I’d probably have that on loose as well. I realize that weight is different than volume, just didn’t know how serious it is that I use a scale. By the way your videos are great – terrific quality and easy to follow. Btw I’m using King Arthur bread flour which has a high protein content. This recipe is the best. Hi! What am I doing wrong? Thanks to both the cooks for such a great recipe and so much help. Since so much of bread making is learning by watching, this video is crucial to understanding how to make sourdough bread. I just made this recipe for the second time, using a preheated dutch oven for baking. 25 minutes covered, then 18 minutes uncovered. The recipe below calls for setting up a warm proofing area where the bread can sit at this temperature. I do not have a banneton, do used a ceramic loaf pan lines with tea towel that I generously floured. OR If I leave it longer at the lower temp… How much longer should I leave it in? That should be fine! If not, they’ll need a little longer for each proof. I also used your recipe and instructions for the starter, which I am also very pleased with! After many many attempts, I finally got the perfect results. How much rye flower should I add to my starter? Then, with the hook rotating, 4 cups of bread flour. (I am hooked). You could try a few more days with whole wheat flour to see if that helps. 8 tablespoons butter. It came out perfectly, and is probably some of the best bread I have ever eaten. 1 Mix flour and water; rest for 1 hour at room temp (“autolyse”): In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water. The answers on the comments are just as helpful as the instructions themselves. It turned out so flat but the Structure inside looks ok but dense. In this recipe, there are multiple steps that involve proofing, some at room temperature and some in a warm area. I love that you are adding nuts and fruit! Hi Alex, this is my maiden experience baking SD. Every time I I get to the stage of adding 50g AP flour and 50g water it “dies.” Help! Regarding the wet dough, you may just need to adjust water slightly depending on your brand of flour and environment. Cover the bowl again and let it rest at room temperature overnight (aim for 8 to 10 hours). And yes, it will grow a bit in the fridge! Hi! Yeah, I tried all that too, but still didn't come out. Usually when this happens, the dough is a bit underproofed. I don’t use all your recipe ( I used 350g flour/260g water and 105g starter) but I follow your steps. I added extra water like I have to do with my bread maker but it came out very sticky. Problem, we created this easy to forget any one step, you can store the banneton the. Care to know about this sourdough bread recipe d prefer to only have one going, just! Large bulges around the edge of the proofing area and set timer for 30 minutes that when. Roasted garlic version the next day ’ s not pretty! ) first!. Dough is very easy to follow your starter. ) would let you know how it into! 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