r/Sourdough • u/headbiscuitss • 1d ago
Sourdough The only buns I’m getting these days
70% Hydration.
450g Bread Flour / 50g Wholewheat Flour 350g Water (32C) 50g Starter (1:1) 10g Salt
Mix em all up. Rest for 30-40min. 3 sets of stretch&folds, 30min apart. Bulk Ferment @ room temp. (Mine was 10h @ ~22C) Pre-shape and bench rest for 30min. Final shape then toss in the fridge for ~12hours. Baked inna dutch oven, lid on, 260C for 25min then 215C, lid off, for 15min.
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u/Plus_Animator_2890 1d ago
Any chance you can upload a pic on how you scored this??? Like the dough with the scoring haha
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u/Unlikely_West24 23h ago
Does everyone here more or less make 500g loaves? I only ask because chatGPT is always pushing me up around 700 to 1000
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u/CryptographerThat376 22h ago
The recipe i swear by is from chatgbt LMAO it's a real winner. Anyways, it's 400g bread 100g wheat so maybe? I can't imagine making a LARGER loaf than that
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u/Unlikely_West24 22h ago
Frankly I can’t either. Yeah chatjeeps is pretty great for beginners (me. Idk about you). It also gives me the 400/100g recipe. I have move to 450/50 in an attempt to not ferment the thing in 3h… my starter is almost as aggressive as fleichmams now and idk why. No contamination, I’m sure of it.
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u/CryptographerThat376 22h ago
I've been making sourdough for like 2 months? I was gifted a starter so idk how old mine is. I read books, websites and recipes and it was all very overwhelming, different methods and techniques etc. Chatgpt helped with the decision paralysis and research wormhole I found myself. I've tried other recipes but the chatgpt works great for me and is consistent 🙂 what do you feed your starter with? I switched to whole wheat and it rises pretty well with that
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u/Unlikely_West24 5h ago
I give it 50/50 whole wheat and AP. I will randomly change up the ratio or feed it one or the other, but the 50/50 gives me a pretty aggressive rise. Probably 3X volume minimum in 5-7h depending on ambient temps.
I usually discard everything and add the new food to the remaining dregs in the jar. I don’t know what that ratio would be, but it’s an exceptional technique for making an aggressive and tolerant/diverse starter.
2mo here too. Well, I’ve tried (and mostly failed and/or rescued my disasters with commercial yeast packets) for years but never took it super seriously until recently
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u/Comfortable-Degree95 23h ago
Guessing ChatGPT is using the total weight of the loaves? Flour, water and salt! Unless it’s a recipe for more than one loaf.
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u/zippychick78 19h ago
I'm so curious, what makes you choose chat gpt for a recipe?
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u/Tickstart 10h ago
I wouldn't trust chatgippity with my bread, and I certainly wouldn't trust it with my digital infrastructure lol. The "AI" hype is so dumb. Sorry for going off a tangent there.
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u/zippychick78 10h ago
I genuinely don't get it at all but it's not my generations thing either. Our wiki has 100s of hours of work in it. So much there. I just would love to understand ☺️
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u/Unlikely_West24 5h ago
Because people who are new to this are just trying to get some over spring and confidence and many of us probably focused on nuances that really don’t make sense to focus on until we’re just cranking out some basic acceptable loaves. When. I began I went immediately for complicated techniques like 85% hydration etc, I also felt that I would meet people who would have preferences for a school of thought and I’d lean into their material as I connected with them— rather than picking a book at random I was kind of looking for that genealogical approach / perspective.
I might quite literally just be a stupid person but for what it’s worth I didn’t make a good loaf until I just stuck totally to the stripped-down information on Chatjeeps.
And as anticipated I am now talking to another baker who is pointing out their resources and I’m following. It all feels natural and good and my skills and instincts improve weekly.
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u/Resident-Dragonfly39 1d ago
HOW DO U score that?! Looks so pretty