Something I made
Made some sourdough bread
Followed this recipe:
https://www.americastestkitchen.com/recipes/9076-almost-no-knead-sourdough-bread
Made the starter
Starter took a while to revive
The starter had been in the fridge for a few months. It took about 3 feedings of 12 hours each to get the desired rate of doubling in 4 hours. Hopefully it will be more quick next time
Made the bread
Used Italian Caputo 00 flour
That was a mistake. I need to use bread flour with a higher protein content. The final bread was a bit too soft and not chewy enough.
Baked in a dutch oven
I preheated oven with dutch oven inside at 475º. Baked for 30 minutes with lid on, then 35 minutes with lid off. The crust was nice and crispy, but the inside was a bit too soft. I think this is due to the flour choice.
Lessons learned
- Use bread flour next time
- Make sure to feed the starter a few times before using it. Make sure it is very active and bubbly.