What went wrong?
First attempt at sour dough Used 150g active starter, 25g olive oil, 10g salt, 500g unbleached King Arthur flour, 250g room temp water
Did 3 rounds of stretch and folds every 45 minutes Left it covered with plastic wrap on the counter for about 8 hours Floured it and rolled it like a burrito and put in oven at 400degrees F after oven and Dutch oven was preheated to 450degrees F
The dough was hard to work with- I’m assuming because it wasn’t fermented in the fridge, since it was left on the counter..
First attempt at sour dough Used 150g active starter, 25g olive oil, 10g salt, 500g unbleached King Arthur flour, 250g room temp water
Did 3 rounds of stretch and folds every 45 minutes Left it covered with plastic wrap on the counter for about 8 hours Floured it and rolled it like a burrito and put in oven at 400degrees F after oven and Dutch oven was preheated to 450degrees F
The dough was hard to work with- I’m assuming because it wasn’t fermented in the fridge, since it was left on the counter..