First Attemp at 1,2,3 Sourgough
I have been bread baking artisan style bread for about 4 weeks and my sourdough starter is very ripe and goes 4X in about 12 hours wih a 1:2:2 feeding. I have been making the Norchich sourdough with fits my schedule very nicly with the 5 hour prep to fridge and then 16+ hours before a cold bake. Here is my process at the 1,2,3
So I started with about 100 grams starter and then put together a 2:1:1 feeding and then waited tell it doubled. At this time I measured out 175 Grams Starter, 350 Grams warmish water, and 525 grams All purpose flour. I then let it sit and autolyse for about 30 minutes. I then threw it into the Kitchen Aid with the dough hook and ran for about 6 minutes. I tried to un-stick the sides and added about 15 grams more flour (I wont do this again). I then poured into a oiled bowl (Is Pam the right kind of oil?). I then did 3 Stretch and Folds at about 45 minutes between before I realized I forgot the salt. In my last fold I added the salt and did a little kneading to make sure it was well integrated. I let it rest for about 15 minutes and then formed it into a ball and threw it into my linen lined SFBI basket. To this I let it rest covered in a turkey roasting bad for about 120 minutes (I Fell Asleep but wanted 90). I saw little or no growth at this time. I then put it into the fridge.
So I came home the next night from work and cooked dinner and while I ate it put the oven on 475. After about an hour I removed the dough from the fridge and plopped it on my siliphant mat and made a nice + sign with my lame. I then opened the oven and threw 10 ice cubes into a cast iron loaf pan and moved the loaf onto the stone. After about 20 minutes I checked the color. Once it looked light brown I put in the instant read thermometer. I baked until 205 and then put it on the cooling rack. I waited 3 hours tell I cut off a slice and it was the best bread I have baked.
I really like the thinner crust and the gummy insides even though the dough was done (I prefer all my bread like this).
So here are a couple of questions as I go forward:
1. What effect will using Bread Flour vs All Purpose have on this bread? Will it effect the process I am following now?
2. With the 1,2,3 how will adding Rye or Wheat flower effect the ratio's. Should I worry as I think I can deal with a wetter or dryer loaf (Norwich is 65).
3. After thanksgiving I will try to hand knead this bread. What do you suggest as the best method. Should I follow the Mike Avery Folding method. Should I try the Slap and Fold method.
On a side note my wife is doing Team in training and I want to make 3/4 of a pound loafs to sell for 5$. I can buy bulk flower at Costco for about $0.25 a pound for bread and all purpose. If the smart move is to use more bread flower I would rather know and experiment with before I purchase in bulk. I hope to make about 100 loafs in about 14 weeks.