Finally back from vacation and got my starter out from the fridge 3 days before this bake. It doubled in size in 4 hours day of with a stiffer feed. For this loaf, I did 75g starter, 350g water, 500g bread flour, 10g salt. I mixed my starter, water, and flour first and let it rest for an hour before mixing in my salt. I also let that rest for an hour before doing 2 sets of stretch and folds and 1 set of coil folds. I let it bulk ferment for about 6 hours total at around 74 degrees. I did shaping, let it rest, final shaping, and threw into banneton for overnight cold proof. Baked at 475 for 25 minutes lid on and 15 minutes at 450 lid off. I waited an hour and a half before cutting into it. This is one of my highest rising loaves yet but I can’t seem to get rid of the big holes, I’m going for a tighter crumb. Thank you!

Pics from loaves made exactly as stated in the reboot recipe. Not sure what the BreadScore will be but it is one of the tastiest loaves I have made.

125 g sourdough starter (fed 1:2:1 once a day and is only about 2 weeks old) 350 g lukewarm water 10 g salt 500 g unbleached bread flour (King Arthur) For this loaf I fed my starter at around 11am and started mixing my dough at 7pm. I continued kneading the dough for 7-8 minutes before letting it rest an hour and continuing my 4 sets of stretch and folds 30 minutes apart. After that I let it rest in my microwave where it stayed around 70°F for around 10 hours. After that I did my pre shape, let it rest, did my final shaping, and put it in the banneton and into the fridge overnight. I let my Dutch oven preheat at 500°F for an hour and put the loaf straight from the fridge with lid on for 23 minutes at 475°F, 13 minutes lid off. The loaf was at 210°F after pulling it out. I really didn’t think this would turn out since this starter is so young but this is actually my best loaf yet although I think it’s a bit overproofed. Thanks for any feedback!

How are you all feeding your starter? I keep mine loose and adjust the Starter to Water/Flour ratio based on when I need it to be fully mature. I always use a 1:1 ratio of Water and Flour and then refrigerate what I do not use and call that my Mother and then refresh that from time to time. I am going to experiment with a stiffer starter and maybe feed it at a 1 (starter) : 2 (water) : 4 Flour ratio and see how long that takes to mature. My purpose is to reduce discard and also reduce temperature fluctuation and see if that helps my overall health of the starter. I would love to know how you all maintain yours.

I used white bread flour 1:1:1. I can’t remember everything I should include. 😂 She seemed a little too dense/tough for me. Is this how I do this???