My first SD
I'm in the middle of my very first SD bake. I'm using Hamelman's Vermont Sourdough recipe, which uses a levain. I grew my levain for 7 days (he says in the book that it should be ready to use on day 6). The thing is, I didn't really see much rise in the bulk ferment stage. There was a change in the dough structure, but very little growth (2.5 hours with 1 fold). My shaped loaves have been sitting for 2.5 hours and though smooth and elastic looking...still not much growth. The oven is heating right now...if I don't see miraculous oven spring, these are going to be really small heavy loaves. Maybe my levain didn't grow for long enough....too soon to start guessing until they come out of the oven. Needless to say, I'm on pins and needles until these babies go in the oven. More to come....
Update: geez, it looks like I will have 3 pounds of flatbread. What happened? Levain not mature enough? It had bubbles and a delightful smell, sort of like yogurt. I have it (my levain) in the fridge now, I can continue to feed it 2x a day (at room temp) for another week...is that a good strategy? I'm a bit bummed.