SJSD ... Latest Results Seem Positive!
So I made another attempt at San Joaquin Sourdough and it seems that I'm making progress.
Made half a batch (enough for 1 batard)
Switched to Gold Medal unbleached AP flour (from store brand AP).
I chose to mix the dough and water and let autolyse overnight as the levain rose as well.
Instead of stretch-and-fold I thought it might be interesting to try the "Jason's Ciabatta mix-the-hell-out-of-the-dough" approach. So when the levain was ready I mixed it, the autolysed flour/water, and salt using the dough hook and Kitchen Aid at speed 8. After the dough lifted from the bottom of the mixing bowl I let it continue mixing for another 60 seconds. Then I let the dough rest for 30 minutes. Then I ran the KA at 8 for another 60 seconds, then rest for 30 minutes, then 60 more seconds of KA at 8.
I put the dough in the fridge overnight.
Yesterday evening at 9PM I took the dough out of the fridge and formed it into a ball.
I let the dough rest overnight in a floured bowl (really a deep glass baking dish with a lid) ... this was placed in the coldest room of my house (about 60F).
This morning at 5:30 AM I shaped the dough into a batard, placed in a DIY "couche" (kitchen towels rolled up and floured), and put the shlamozzle into the utility closet (80F) where it rose for 3 hours until 8:30AM. The loaf sat on baking parchment. I did not flip it over prior to loading in the oven.
I scored the top with a double edge razor.
I put a metal baking pan in the bottom of the oven, and when I loaded the loaf I also put water in the pan.
Baked at 510F for about 12 minutes, then 475F for about 15 minutes. Oven spring looks pretty good (for me, anyways). The cut did expand but no "ear." Some nice little blisters on the crust.
In the crumb pic you might be able to see a tear on the lower left part of the crust. There is a little "ear" there ... I only noticed it after I cut the loaf and inspected it. I guess I need to flip the loaf next time??
Am I right in thinking it's a bit underproofed?