The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hot weather sourdough

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JeremyCherfas's picture
JeremyCherfas

Hot weather sourdough


Thanks to all the good advice I received here I finally managed an entirely staisfactory sourdough loaf. The full story is at my blog, but the bare essentials are that I made a 60% hydration dough with 100% strong Manitoba flour. The starter was 10% at 100% hydration. I stretched and folded during about three and a half hours bulk fermentation at a hot room temperature, then formed the boule and let it rise for an hour or so before putting it in the frdige overnight. I baked from cold, into the hottest oven I could manage. And the ugly looking scoring was achieved with a pair of scissors, snipping the dough four times.


Thanks again.


 

Comments

Susan's picture
Susan

You did a great job!


Susan from San Diego

Paddyscake's picture
Paddyscake

That's the most interesting oven spring yet! It reminds me of a lenticular cloud formation. Maybe you should call your recipe Jeremy's Lenticular Sourdough :  )


http://www.crystalinks.com/lenticular.html


Betty