090710 Susan's Latest Sourdough - by Yippee
A big thank you to Susan for this simple and delicious formula. My kids loved these loaves tremendously. They had it for breakfast with a spread of butter; at dinner clam chowder in a bread bowl. For me, it's another great lesson in sourdough. A few new things I tried in this project:
- Baking with high gluten flour (Giusto's organic high gluten whole wheat)
- Using a firm starter (refreshed at 1:2:3)
- Experimenting EXTENDED retardation at bulk fermentation (12 days) and at final proof (2 days). There was no basis of practicing these extended retardations, I simply just did not have a chance tending the dough after I mixed it up. It gave me an opportunity to find out how well the method of preserving a premixed dough in the fridge for later use, as suggested in AB in 5, would work. As you will see, there's no negative impact on the final product and the flavor was greatly enhanced.
This project turned out wonderfully. Susan, I'm looking forward to trying your bread again.
This will be submitted to Nick's imafoodblog.