mike_collier's Journal, 19 September 2018

your bread looks amazing!, I tried but couldn't succeed the make the starter myself so got some from bakery shop, they told me not to cover the starter at all to keep it alive, am now keep feeding, will try to bake on Friday.. do you have a recipe?  

I bought some San Francisco starter on eBay and followed instructions to feed it. The following recipe is my latest. Sourdough Bread June 2018 - Prime 7.1 oz starter at room temp (thick) + 5.3 oz flour (king Arthur)+ 5.3 oz water in large glass bowl - Let starter rise 3 hr in glass bowl - In mixer bowl 31 oz (1 lb 15 oz) flour + 14.1 oz starter + mix good then add 20 oz (1 lb 4 oz) water and quick mix - Let rest 1 hr (in mixer bowl) - Fold in 0.7 oz kosher salt in electric mixer. Add flour (4oz / 2 scoops flour expected) or water to get correct consistency. - Rest 30 min - 2nd fold by hand in bowl - Rest 30 min - 3rd fold by hand in bowl - Cover and refrigerate 8+ hr - Remove from refrigerator and fold good - Rest 1 hr (covered on board) - Trifold 2 times and shape into nice ball (or fold/press/fold toward you and press seam to form loaf) - Rest 30 min - Final shape trifold ball 2 times shape into ball then put in floured bowl seam up pinch to seal and dust with flour on top (for loaf, roll to shape and put in covered couche) - Cover and let rise 2-3 hr till doubled size - Turn into preheated flour dusted Dutch oven flour dust top and quad slice top cover (for loaf, roll onto preheated cornmeal stone and slice top) - Put in 450 deg F preheated oven 30 min (for baguette, 450 deg F for 30-40 min) - Remove Dutch oven cover and bake about 15 more min until good color - Cool on rack. 

I will use this recipe, if I start Friday I get to eat on Saturday I understand, thanks a lot :) 

I thought just the bread was nearly 200 Cals. 

perfect sandwich.... when I make homemade bread it turns out like a hard rock..I have no patience for baking. good job! 

Looks good  

Look awesome!!!