9-5 Sourdough Bread Recipe! (Work Week Bread) 

Thanks!

Welcome!

Thank you 😋

I used to do ice cubes but this works good!

Works great for wetter doughs

👌

Thanks!

I’d have to check but I think it’s at ~40 degrees Fahrenheit If yours is warmer I’d cold proof for less time

*let sit at room temp less time before throwing into the fridge

​@@Kyle_Schroedervielen herzlichen Dank 😊

lol 😂

Most sourdough feeding recipes call for 1:1 by weight. I like to use rye flour in my starter. Works great. Then leave out at room temperature for 1 hour and then refrigerate it.

I feed it at 1:2:2 usually. That would be as follows for one recipe worth 25 grams mature starter 50 grams water 50 grams flour I just use AP/bread flour depending on what I’m gonna be making. I typically leave at room temp overnight (7-8 hours) and it’ll be tripled in size and very ripe. No need to double feed your starter if it’s mature and leavens well. Lots of reasons why it could be hard to handle when you go to shape. 1. Too much water for your flour to handle. If you use a “weak” flour that has that ~3g protein per serving it can’t handle as much flour as say a ~4-5g protein per serving flour. 12-15% is typical bread flour protein content that can handle more water and develops more gluten readily. I would start at 65% hydration and then scale up. Honestly 75% is where I stop at for my loaves since I tend to get too many air pockets at 80%+. 2. Overfermented/too warm of dough. Overfermented dough tends to be really hard to handle since the acidity levels have begun to degrade the gluten networks. Every flour is different, could be a skill level thing but test the hydration differences first. A bench scraper is your best friend with sticky doughs

Thanyou ive changed my flour from a 14 protein to a 11.5 protein only because of availability and cost. I think im going to have to go back to the 14 protein canadian flour. That made sense to me its the flour im using i think. ​@@Kyle_Schroeder

@@michellewhite6992 good luck!

Yea that’s true. I usually poke test it before placing in the fridge nowadays

@@Kyle_Schroeder so you make sure it passes the poke test before putting in the fridge?

@@Zumerjud more or less. If your fridge runs warmer than my garage fridge I wouldn’t wait till that point. Typically for me, I’ll final shape in Bannetons and fridge them 1-1.5 hours after sitting at room temp. Works for me but you may need to adjust your timing.

@@Kyle_Schroeder thanks!

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