Three failed loaves later, I finally got one right.

I’ve been trying to get into sourdough for a few months now, mostly between study sessions. My first three attempts were… let’s call them “very dense focaccia.” This one finally turned out the way I wanted.

What changed

A few things I think actually mattered:

  1. Patience with the starter. I was rushing it before it was actually active. Waiting for a real doubling in size (not just a few bubbles) made a huge difference.
  2. Better shaping. I finally watched enough videos to understand surface tension when shaping the boule.
  3. A hotter oven. I started preheating my Dutch oven for a full 30 minutes before baking, instead of 10.

Rough process

  • Mix flour, water, starter, and salt; rest 30 minutes
  • Stretch and fold every 30 minutes for about 3 hours
  • Shape and cold proof overnight in the fridge
  • Bake covered at high heat, then uncovered to finish browning

Result

Good crumb, decent ear, crust that actually crackled when it cooled. Definitely not bakery-perfect, but it’s bread I’m proud of. Next experiment: adding some rye flour into the mix.

If you’ve got tips for getting a more open crumb, send them my way.