Above, you can see my best sourdough recipe dough halfway through bulk, after about 2 hours. There is no significant rise as of yet, but the edges are beginning to dome downward, and the dough’s texture is smoothing out slightly. We still have several more folds to do and more strengt...
See ourguide to sourdough startersto learn everything you need to know about creating, maintaining, and using your sourdough starter in your baking. Maurizio Leo I'm Maurizio Leo, a software engineer, creator of The Perfect Loaf, James Beard Award-winning author, and baker. I live in Albuque...
While the first rise is usually done when the dough doubles in size, I’ve found it’s better to stop the second rise just before it doubles. This gives the bread a little extra room for oven spring. If your loaf doesn’t expand in the oven, it likely rose a bit too long the sec...
I did give some of my pieces a second dip in the glaze to hopefully get a better result, but second dipping can lead to problems and I didn’t want to loose all my work from a preventable problem, so just did half. These turned out the best, and now I wish that I had been brav...