The Fresh Loaf

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Sourdough Boule- "Susan's SD"

inlovewbread's picture
inlovewbread

Sourdough Boule- "Susan's SD"

In addition to the baguettes I made yesterday, I also mixed up my first batch of Susan's Sourdough. I built my firm starter last week and it was ready to go for today's bake. I converted my 80% hydration starter to both a 50% firm starter and a 100% hydration starter. Instead of the 25g white whole wheat called for in the original formula, I used 25g Medium Rye.

The "Magic Bowl" method is great. I can't believe the oven spring on this little loaf! However, I made quite a few mistakes on this loaf.

First, I started it too late in the day. 6:30pm I think it was, and my dough had not risen enough until about 11pm. I was up anyway, but for future reference I would start in the afternoon.

Second, I folded in the bowl instead of doing using the "stretch and fold" technique. I think it affected the crumb- not as open as I would have liked.

Third, I switched brotforms half way through the cold ferment. This is the first time using my brotforms. I just got a small oval and a 9"round (both from KA). I thought the dough would fit in the larger round but it was actually better suited for the smaller oval. So I switched them this morning and gave it another 2 hours in the fridge and then the 2 hours out.

Fourth, I used too much rice flour in my brotform(s).

Fifth and finally, I need to practice slashing! I did not slash deep enough, especially on the sides, and I think I did too many. I'll try a different pattern next time or modify this one. i also have a batch of AB in 5 dough going so that I can practice slashing on those loaves.

Despite all these errors, I think it still turned out pretty. It tasted great too! The loaf is gone now, so I'll have to make another :-) THis is a great formula to keep though and will probably end up being my go-to for sourdough. Also I think the firm starter really made a difference in the sourness of this bread as compared to a wetter starter. I also really liked using the bowl instead of steam. I keep burning myself with the steam and am so nervous. The bowl method was much easier.

and the crumb, not as open as I would have liked...

...still delicious!

Comments

Susan's picture
Susan

Great job!  You're learning how your flour, water, temperature, etc., all work together for this loaf.  You can retard it immediately after the last fold, if you like, and finish it in the morning.  Also, you can make it all in one day, but I feel retarding makes for a better-tasting loaf.  Glad you like the "Magic Bowl."  And thanks for making this recipe and posting your results. 

I've got to buy an oval brotform; it makes such a pretty and practical loaf.

Susan from San Diego

ehanner's picture
ehanner

Very nice looking bread! That oval basket is a nice shape.

Eric