Fed it last night 1:4:4

Now I can staaht the bread making process.

Should look like this ...when ready

Nice and bubbly

Better get to mixing.

Fed mine yesterday and it escaped it's confines, lol

Flour...water..staahtah...and salt ...all mixed up.

The dough is real shaggy at this beginning stage.

I will put a cover on this ...and let it set ..for 1 hour.

Looks Great

Thank you Nessmuck.
I too am a sourdough fan and love baking sourdough bread.
I fed mine again early this morning. It’s already doubled.
Good stuff.
Jim

Hey Jab....have you tried adding 20% of any of these Ancient

Grains to you sourdough recipe ???

Next...you do 3 sets of stretch & Folds ...30 minutes apaaht.

Just pull the dough up ..and lay it back down...for about 30 seconds

Is all that is needed to complete one stretch & fold

Dough not shaggy anymore...Aftah 3 sets of stretch and folds

Aftah the stretch and folds ...it's time for the Bulk fermentation

Process...where the dough will double in size.

This bread proofer just speeds up the process in the Wintah

Time..when the house is a cool 65 degrees .

This process will take about 4-5 hours.... Verses 10-12 hours

With room temp of 65 degrees

Looks good Danny.

I have not tried those, sir. I like that concept and I’ll have to go online and find some. Thanks for the tip.
I’ve a couple glass loaf pans rising now will bake them in about another hour. Wanted a couple loaves for slicing up so I can have turkey and cheese sandwiches this week at work.
Jim

^^^^^^^^^^^^^^^nice. !!

The Einkorn gives the bread a more sour taste ..to me anyways..

And that's a good thing.

The Spelt ...adds a different.. subtle..nice flavor profile.

Plus both add to a nice oven spring too.

Looks good. My statah and dough looks like yours. I have one in proofing and will be baking it in about one hour from now. I set mine in the sunny Arizona room in the sun and always speeds up the proofing process. I mixed mine up this morning at 5 AM.

Nessie have you tried the spelt in regular bread?

Nope....just been baking Sourdough for the last 4 years .

Guess I'm the odd one out. Don't understand this fascination with bread. Hardly ever eat it.

To make bread ...thats been around for 5,000 years..

From just 3 ingredients...Flour ..water ..and salt..

Has just turned into a hobby.

Those 4 ingredients sure make a good slice of bread.

Just came out of the oven.

Nice Snowy...bet the house smells good too

Looks like it doubled

Now is time to dump it onto the counter and divide it in 1/2.

My recipe makes 2 loafs.

First shaping ...into a round ball ....then cover with a towel

For 20 minutes

Then spray your tins with quality food release spray.

When that 20 minutes is up ....shape the dough a 2nd time ...

And then put the dough into the greased tin.

Lightly coat the top of the dough with Rice Flour

Do not use regular flour ....and do not use regular flour to

Dust your counter either.

Regular flour will suck moisture out of the dough..

And stick to it. If you use a banneton....always dust

With rice flour.

I enjoy the bread thread lol. Wife likes sourdough i show it to her but havent tried to make any yet

Put the tins in the fridge for minimum 18 hours...and

A max of 48 hours . So if you get too Hammahed tomorrow

To bake....you can wait until you sober up the next day to bake

Sourdough is good like that...and understands that life gets in

The way sometimes.

Just pulled mine from the oven, best rise I've had yet, put a water pan in the oven for more humidity...Thanks snowy for the idea!

Great!!!!

Time to score the dough...and I spray water on the dough..

And also spray water inside the lids too.

Now into a pre heated 475 degree oven ...for 30 minutes

Then remove the lids after that 30 minute bake...and bake for

Anothah 10 minutes

Aftah the lids are removed and baked for anothah 10 minutes

At 425 ( lower temp )... I pull the bread out of the tins ...and and finish

Browning them for another 8 minutes or so.

Let them set at least 2 hours before slicing...Enjoy

You remind me a lot of Martha Stewart……

Did yah learn anything ?... Lol

Good job.Love fresh bread.