Thank you Peter for sharing your method. This will be useful for many other bakers.
Enjoy your sourdough!

You can hold it in the fridge over night, let it come to room temp. before baking.

My question is: I’d love to do 4 loaves in one day, but can only bake one at a time, so I need to slow down the process on the later ones. What is the best time to put part of the dough in the fridge? Is it best to do that after they’re fully proofed, so you can put them straight from the fridge in the oven? Or is it better to do it earlier, e.g. right after shaping them, or even before? And if so, how do you determine when to take them out of the fridge again, given the different temperature?

My bread dough was so much lighter and easier to work with than the tartine one, and my starter loved it almost too much. I caught it right before she overproved right out of my basket!

Quick question for you. The bread turned out beautifully, but it is very soft and delicate. Softer than sandwich bread. I’m thinking it’s maybe because I used 100% white bread flour and left the lid on my ceramic bread baker for 30 minutes, and only baked it off for 20. It’s quite hard to cut without crushing it though, because the inside is so soft and the crust has gone soft/leathery. Any advice on getting a bit more strength, or at least a sturdier crust? Thanks!

Prachtig 🙂

Dank je wel. We doen verder, zelfs met een surrealistische vorm smaakte het brood heerlijk!

Hallo Geert,
Tja, dat is lastig te zeggen. Hebt u een nieuwe of andere zak bloem / meel gebruikt die net wat minder absorptie had. Het weer kan een rol spelen, de temperatuur en vochtigheid, de rijstijd of wellicht een kleine weegfout. Of een combinatie van factoren.
Dat hoort ook bij het brood bakken en wij hebben ook onze momenten en dagen dat het net iets anders en vooral minder loopt of een brood wat minder wil. Vooral met desem is het consequent perfect bakken een uitdaging, omdat de samenstelling en het enthousiasme van het toegevoegde desem ook aan verandering onderhevig is.
Gewoon lekker doorbakken zeggen wij dan. En altijd goed kijken naar het deeg, de ‘look and feel’ om te beoordelen of de hydratatie in orde is of bijgesteld moet worden.

Enjoy your baking en nogmaals dank voor uw enthousiasme!

Ed & Marieke

We completely understand Thomas, this is how we would do it too!

Hello Doughmer,
You can read more about our method and the reason why with our handy sourdough tips:
www.weekendbakery.com/posts…ough-tips/
It is also explained above under: What’s different from the original?

Enjoy your sourdough baking and thank you!

yeah, Chad’s 75% hydration is crazy. I know some people that even go higher, I have no idea how they do it. I use 68% and although I get a bit smaller crumb, its incredibly consistent and I have customers that love it.

Hello Thomas,
We are not sure, we have never done it ourselves, did not have the need I guess, but it would be interesting to find out more and give it a try.

Wonderful Oxana, so glad all these things together are aiding you in becoming a great and above all enthusiastic baker!

Hi Gilberto,
Thank you for sharing your feedback and experience with the recipe. We love the fact that you are now closer to the result you are looking for and are glad we could play a small part in hopefully rekindling your enthusiasm for baking this type of bread.

Greetings from Holland,
Ed & Marieke
WKB