Today I mixed some sandwich dough and then we had a spur of the moment visit to my moms house. So my dough came with🤣 she's perfecttttttt

These are this weekends bakes. All made with my Lievito madre. A white sourdough batard, two Shokupan, a blueberry focaccia and an enriched apple cranberry spice bread.

Sourdough made with UNFED (for 2 months) starter🤭 Day 1 (May 8th): • Mixed dough with unfed starter straight from the fridge at 9am using warm water • Did a little Rubaud mixing to work the dough a bit & smooth it out • Slap & Folds every 15 minutes (3 sets) • Already little bubbles during first slap & fold (activity) • 10:40am folds done & dough temp was 76.8° F • Bulk Ferment: she wasn't ready before bed (not surprised, ole girl (starter) had a lot of flour to "eat") so I let her proof overnight. Day 2 (May 9th) • she rose well, had big bubbles... so instead of paying attention to more signs I said OH she's overproofed let's hurry But guess what.... the top was shiny and the dough stuck to the bowl (typical underproofing). Duhhhhh Sam😂😂 I THOUGHT she overproofed 🤣 After baking, I noticed the pale & cracking crust and realized I messed up🤪🤣 Ole girl was just a bit underproofed. She didn't need much longer to rest. We ALMOST had a perfect loaf from an unfed starter🤷🏻‍♀️

I know I've been gone a while SO y'all should have a good bit to show off🤪🤣 I wanna see all the sourdough 🎊 I didn't completely abandon ship lolol. I made some bread while I was away

I am going to bake this loaf until I get it right. I used an overnight cold fermentolyse, then added salt and kneaded the next morning. The dough was bubbly and airy and great to work with, but just a bit sticky. I added Craisins to both, at my husbands request. Shaped and back for an 18 hour cold fermentation. Then open baked at 450 F with steam, and a 7 minute score. My lame broke when I was doing the 7 minute score on the boule, and it got pretty chewed up. A new lame has been ordered 🤣