First attempt reviews
Hi everyone,
First sourdough loaf ever - Only did focaccias and baguettes in the past. Looking for feedback.
I used a starter gifted by my colleague that has been going on strong for a while. I used 100g starter, 325g water, 10g salt and 500g bread flour. 4 sets of stretch & folds, last 3 being coils. Screenshot of recipe added.
It's relatively cold in my house so I bulk proofed it in my cold oven, I was afraid it would take 15 hours, but then I noticed it rose very quickly (31 degrees..) in three hours. I'd say it doubled. Left it an hour more on the counter and it showed signs of pulling away from the bowl, jiggly and not sticky so I started the shaping.
Had a bit of difficulty when shaping before cold proof... I think that's where it got flat. I was a bit aggressive with it, I didn't understand the technique and ended up doing it twice. Put it I a banneton, cold proofed overnight for 12 hours. Baked 450 for 25, 400 for 25. Cooled for 45.
Looking for advice for my next ones. If you think it's under-roofed or over, please let me know your visual cues so I learn.
To me, it looks flat compared to the one in the video.
Thank you!
Posted Jan 11, 2026, 8:05 PM UTC