The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Finally getting it figured out (?)

Teukros's picture
Teukros

Finally getting it figured out (?)

Slashing was always my nemesis. I don't understand the connection between gluten development and "skin tension" (what's the correct word?) of a dough ball. Gluten development itself is still fairly mysterious for me.

But maybe I'm finally starting to figure it out.

 

 

King Arthur All Purpose Flour: 510 g

Poland Spring Spring Water: 340 g

Starter (67% hydration): 170 g

Morton Non-Iodized Salt: 12 g

Hydration: 67%

 

My starter gets a 2:2:3 feeding every morning but late Saturday night I gave it an additional, double feeding. I did not discard any. I mixed the flour and water at the same time and stored overnight in a cool place. 

Next morning, I incorporated the sourdough at 0830. I incorporated the salt (wetted in a film of water on the counter) at about 0905. I could already feel bubbles bursting under my hands as I kneaded the salt into the dough (it made me sad). I did a few slap and folds but at this early stage I had used water to handle the dough (instead of flour) so I couldn't do more than a few slap and folds. Kneading is also difficult when you are using water to handle the dough (maybe more so because it is a fairly low-hydration dough). I transferred to a lightly oiled bowl and let it rest until approximately 1100.

Stretch and folds at 1100, 1130, 1200 (using flour...). At 1200 there was already so much gas in the dough that stretching and folding was quite difficult. Into the dutch oven then, which was lined with oiled parchment paper, and then everything into the cold gas stove ("cold" is relative here, the (unreliable) oven thermostat reported the temperature as 91 F). I made it even warmer with a cast iron skillet with a half inch of boiling water, temperature peaked somewhere around 110 F. After a while the temperature was back down to the low 90s and I turned on the oven light.

Slashed at 1450 (you have no idea how happy that made me...) and started the oven pre-heating to 410 F. Drained the skillet and put more boiling water in there. Removed the skillet after about 20 minutes (which time includes pre-heating). Removed the dutch oven lid after 30 minutes. Baked uncovered for an additional 35 minutes or so, rotating 180 degrees five minutes or so before removing. Cooled on a bamboo steamer tray.

Mild but rich flavor. I wonder if I could have proofed it longer for more flavor.

The sound of the crust cracking and crackling as it cooled made me happy.

My most successful loaf yet.

 

DanAyo's picture
DanAyo

What a great feeling to see a good looking loaf coming out of your very own oven. The smell of home made bread being baked. I can really get into your enthusiasm. Thanks for sharing your success!

You said, “I could already feel bubbles bursting under my hands as I kneaded” Now you’re making me jealous ;-) . Sounds like your starter is a dynamo.

Dan

Teukros's picture
Teukros

The (small) bubbles at that stage were probably in unincorporated starter. I had given the starter a rather huge feeding late Saturday night (I made two loaves this past weekend, one each day, and Saturday night I was like, "D'oh! I don't have enough starter!"). After only eight hours, the starter was certainly still actively feeding.

At 0830 Sunday morning I dragged myself out of bed and immediately dumped 170 grams of the starter on top of the autolyzed flour + water. I kept everything in the mixing bowl, stirring with my finger. Incorporation was certainly incomplete. It was only after the incorporation of salt (and coffee...) that I started kneading and slapping and folding (when I felt the bubbles bursting). 

hanseata's picture
hanseata

Nice looking loaf.

Proofing a fully risen loaf longer will end in deflation. For a tangier or more complex flavor you can either give the dough a long, cold bulk ferment, or let your starter get a bit more acidic by not feeding it quite so often. 

Or try adding a percentage of stronger tasting flours, like rye, spelt, or einkorn, instead of using all white.

Happy baking,

Karin

Lechem's picture
Lechem (not verified)

When things begin to come together. What a lovely loaf.

How about this for more flavour... https://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/

This recipe is a good lesson on how to manipulate your starter/levain build and when to use for more flavour.

Teukros's picture
Teukros

Wow that's an involved recipe. I should have a staycation in late March and/or early April, I'll try it then! (not with rye starter though)

What I'm trying to do is to bake at least one loaf a weekend and to get experience with very fundamental techniques e.g. gluten development, forming, proofing, slashing, and to take little baby steps forward. Next week I want to (slightly) increase hydration, in two weeks I want to graduate to a banneton and stone. After that I want to start to evolve from all A.P. to AT LEAST one third W.W.

I have to get a decent sourdough-related bread book ASAP, I'm thinking of Hamelman or maybe Berenbaum.

Where I'm at right now, doing anything other than an autolyze in the refrigerator seems pretty exotic. I'll try to work toward that with summer as the goal. It will probably take my wife that long to make enough space in the refrigerator...

Teukros's picture
Teukros

Sorry about replying to myself but I just found out about Emilie Raffa's book "Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading". It was published just 3 1/2 months ago and some googling doesn't reveal any discussions here on TFL. It looks interesting and has good reviews on Amazon.

Does anyone recommend it? If I get either Hamelman or Berenbaum, should I get Raffa as well?