Sourdough Bread

So I started a new sourdough loaf today. I already went through the autolyse stage, added the levain, salt and did one lamination. I'm in the bulk stage where I'm doing the stretch and fold every 45 minutes. The first picture shows how relaxed the dough is followed by the first S&F. I will be doing at least two more and depending the outcome maybe a fourth.

Second Fold & Stretch

Third Fold & Stretch (you can clearly tell how the dough is strengthening)

I did the final shape and in the banneton it goes. I'm letting it proof at room temperature for 90 minutes and then it will go into the fridge for a 12-16 hours overnight retard. To be continued...

Took it out of the fridge and prepped it on my bread cloche. 

Scoring of the loaf




In the oven




After 20 minutes you remove the top and let it brown for another 20 minutes.




And done! I'm very happy with the oven spring. 




The hard part is waiting 2 hours for the bread to cool down and taste my first slice.

The wait is over

That looks incredibly good - were you a professional baker in a past life?  I've made bread on and off for years and read a fair amount on the subject but you used terminology and techniques that I'd never heard of.  I am not worthy (emoji of me bowing down before you)

That looks incredibly good - were you a professional baker in a past life?  I've made bread on and off for years and read a fair amount on the subject but you used terminology and techniques that I'd never heard of.  I am not worthy (emoji of me bowing down before you)

Maybe I was but I don't remember my past life. I'm glad I can still remember where I left my reading glasses 

Honestly I just read up on the subject when I was learning and just like you at first I was trying to figure out what they were talking about. Practice makes perfect and it's not any different for bread making. I did stumble on tricks or techniques during the years some of which worked for me and others that didn't. Sourdough in particular takes lots of patience. For me personally it's a thorough bulk fermentation that makes all the difference.

Just ordered a EH Bread Cloche this morning, can’t wait to try my hand at Bread making!

My yeast should be in today or tomorrow. I’m going to try a sourdough loaf soon, but the first batch will be a simple no-knead bread. I’d recommend it to those new to bread making, it’s super easy and tasty. I sent this vid to my sister, who is planning to make her first loaf:
https://youtu.be/4gmCrbBGQy0

Video's not working...

Video's not working...

Works for me on Mac IE or Safari.