October 22, 2017 - 10:04am
Thank you Lechem
For posting the King Arthur Artisan Sourdough Recipe last week. I made it this weekend to good success. My scoring on one loaf was sub-par so it collapsed a bit. On the other it was better.
Not sure why but the flavor is not quite as good as the regular Norwich Sourdough. The NSD is virtually the same as the Vermont SD in Hamelman's book but made with 100% hydration starter instead of Hamelman's which I think is 125% hydration.
I'm thinking the flavor difference is b/c the Norwich SD takes me 3 days to make and has a larger %age of levain than this one does. This one also is made in a shorter amount of time.
hester
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Looks like a very successful bake. Loving that crumb.
As a matter of interest how long did you leave it in the fridge before baking? They do recommend a minimum, maximum and optimal time.
I'd put it down to types of levain built (like the hydration) but then one has to take into account the levain amount, how mature it was and how long the dough was proofed in the fridge. So much to take into account it's difficult to pinpoint what brings out the best in the bread.
Glad you enjoyed the bake.
So... I built up the levain over a day. I left the shaped loaves in for their optimal time, 16 hours!!!. They went into the fridge @ 5:30 p.m. and in the oven at 9:30 a.m.
I do think the flavor factor was b/c of (1) the small amount of levain (probably purposefully to minimize the sourdough taste) and also (2) that it took less time to make the whole thing. I think the time factor is key.
I did look at 2 videos which helped me a lot. One from SFBI on shaping high hydration dough, tho this one wasn't so high, it helped me to incorporate tension right after the bench rest in the pre-shape stage. Also, Trevor Wilson's video on mixing high hydration dough.... why? B/c my next bake will be my Norwich SD with more water.... experimenting using the newly learned handling and shaping techniques.
Thanks again
hester
Lovely crust and crumb too. Just grand and happy baking