I decided to take photos of a simple sourdough loaf. More of a photo experiment than a bread experiment. Started with 675g King Arthur bread flour and 500g water (plus a few extra grams of water that wasn’t measured).
After a 3-hour hydration, the dough looked like this.
Added 50g of 100% hydration sourdough starter.
Then did a quasi-Forkish stretch and fold with pincer movement to get this.
30 minutes later, I added 13.5g salt added before a second stretch and fold.
After a 4th and final stretch and fold approximately two hours after starting, the dough looked like this.
After approximately 16 hours in the refrigerator, the dough looked like this.
I decided to make two smaller loaves.
After a couple hours in a banneton and ready for baking.
And her is the result.
