Comments on: Simple Weekday Sourdough Bread

By: Marc Vila

Marc Vila — Sun, 17 Mar 2024 09:19:55 +0000

Thank you for all the education, been a huge help and I’ve had success !

One issue I consistently have :

My final dough, before bake, never has that smooth “scorable” skin I see. It’s smooth but always seems a bit sticky, tough to score.

Also…. Round loafs go flat-ish, but in a bread pan the sourdough bakes well and tastes great.

Any tips?

By: bryce

bryce — Thu, 14 Mar 2024 19:41:10 +0000

Found this recipe very easy to follow. Made up a half batch so I can experiment.

Only issues are that by the time I put the levan in with everything to autolyse, I already had a very stiff dough. And by the time I got to the stretch and folds, it looked nothing like the stretch and fold video. It also didn’t rise much during bulk, but I’m also horrible at judging the doubling of dough. Not sure what I did wrong but its gonna get baked tonight, we shall see the results.

By: Aldana Cetra

Aldana Cetra — Tue, 12 Mar 2024 11:02:18 +0000

Hello Mauricio the fridge wich temperature to put de dough in the basket? thanks

By: Janet Landis

Janet Landis — Thu, 07 Mar 2024 07:33:54 +0000

Hi – I’m a nurse who works F-S, and three 12 hour shifts. If I wanted to bake the loaves before work at 4:30 or 5 tomorrow morning, is there a recipe (like this one) that I could adapt for a less than perfect, but still decent, loaf?

By: Mary Phillips

Mary Phillips — Sun, 03 Mar 2024 10:16:09 +0000

Hi…..I have a question about the evening baking time as that is what would work for my schedule. Would the extra hours in the fridge not cause the bread to ovenproof? Thanks for your help!

By: Emily B

Emily B — Fri, 16 Feb 2024 09:47:19 +0000

In reply to Lothar S.. At divide and preshape

By: Michelle

Michelle — Sun, 11 Feb 2024 14:54:17 +0000

Does the starter have to be ripe or at a certain stage when the levain is made?

By: yucaterco

yucaterco — Thu, 01 Feb 2024 18:03:03 +0000

Maurizio, thank you for all of your teaching. One quick question, Can I refrigerate my “ready” levain overnight and make my bread the following day? Would this affect the proofing time or flavor in the final product?

By: Hallee

Hallee — Thu, 25 Jan 2024 15:59:26 +0000

I used this recipe to make sourdough by myself for the first time and let me tell you it made things so easy! I will continue to use this recipe. As someone with a constantly busy schedule it it wonderful to have a sourdough recipe that fits perfectly into a busy weekend. The only thing I did differently was the cooking method. Instead of using steam and preheating the dutch oven I just simply placed the dough (on parchment paper) into the cold dutch oven and put it in the oven. I set the oven to 450 F degrees and set a timer for 50 minutes. After the 50 minutes is up I removed the lid and baked until it had a color I was happy with. I got this method from McKenna Pulda on Instagram.

Love this recipe!! Thank you so much!

By: AJ Carson

AJ Carson — Sun, 21 Jan 2024 09:10:42 +0000

I have a few of newbie questions. Where should the dough be stored between the 20 minutes of rest at room temp during autolyse in the morning and the addition of the salt and water at 5 pm? Does it go in the fridge for those 10 hours? If I am home all day, do I still need that 10 hour pause before incorporating the salt and water, or can I proceed and then move to bulk fermentation?

I’m confused by one part of the instructions, where you say, “ Mix thoroughly and strengthen the dough for about 5 minutes. Using wet hands, mix everything until it comes together into a shaggy mass. This dough is relatively strong and doesn’t require intensive kneading (like slap and fold), but give it a few folds in the bowl, perhaps 5-10, until it smooths slightly. Transfer the dough to a bulk fermentation container and cover.” Is “strengthen” the mixing and folding process that follows? It doesn’t seem like 5-10 folds would take 5 minutes, so I wondered if “strengthen” meant another rest period to absorb the water before doing the folds.

Thanks for your help! I’m glad I found your page!