Best Sourdough So Far
Hello there, flour-heads,
This weekend I made my usual sourdough, but added the extra step of retarding it in the fridge after 4 stretch & fold cycles. It was in there for 19 hours. Then I let it warm up for 2.5 hours, shaped it, rested it for 30 minutes, slashed and baked. It's a two sponge recipe that I began on Friday morning and finished baking about midday Sunday. It has the best tang of any I've made so far -- wouldn't really call it sour, but a nice lingering aftertaste.
The first sponge usually begins with just one tsp. of starter, but for some reason this time, I thought 1/4 cup would be good. So now I have introduced two new variables: more starter, and the refrigeration. Oh well, now it's hard to say which change affected the flavor. Guess I'll have to do it again, playing with more variables. It's hard to limit myself to just one change each time I bake this!
The Blob after 19 hours in the fridge
I only recently figured out how much to slash the dough to avoid blowouts in the oven. I go over the initial cut a time or two to make sure the dough has room to expand. Who cares if it's not traditional? Neither am I!
Slashed just before baking
This recipe/formula claims to be about 65% hydration, so I guess I won't get the big holes unless I increase that. But it sure tastes good!
I use Bob's Red Mill flour exclusively right now. The sponges contain some whole wheat and some rye, thus the tan color. The rest of the flour is organic unbleached, protein approx. 11.75%.
The un-holey crumb
Now as a last note, I must thank Susan for suggesting that I resize my photos to 640 x 480 in order to post. I was at my wits' end trying to post pictures. They just would not appear. So resize those buggers and start posting! Susan, I owe you a loaf of bread....someday....just not one of these...you understand....!