The Fresh Loaf

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Sourdough/ flour and rising

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Dan001

Sourdough/ flour and rising

 

I have been doing a delicious sourdough bread with a no kneading technique for a while with a dutch oven. Let it rise for 5 hours, fold it and put it in the dutch oven at 425 degree for 1 hour. Very simple but delicious bread. Rye starter and all purpose flours for the bread.

I venture myself in a more traditional way to do my sourdough as i am trying different high quality flour. (Hard winter wheat and Red Fife). I realised that it is a big risk as i am not only changing my technique but also the flour... Lot's to deal with all at once.

As i am trying to experiment with different flour, I tried a more conventional method from reviving my starter, adding flour to make a levain, adding the levain and then the flour to make my bread Essentially i revive the starter for 8 hours, add the flour to make a levain for another 8 hours, add the final flour and let it rise for 2 hours, fold every 50 minutes with a final rise for 2 hours.

As every step of the way looked good, the final results was a overproofed flat bread. The actual taste of the bread is very good if you like the stong taste of hard red wheat

I also should mention that for some reason my sourdough starter and levain are on fire. My time of rising is the same as if i was using dry yeast. Therefore i am assuming that my culture/starter/levain anre very healthy. I believe that for some reason, i should have adapted to my reality instead of following instruction to the letter from the book

1-Should i reduce my time between folding to say 25 minutes instead of 50 and let the bread rise for only 1 hours instead of 2 hours? I followed the procedure to the letter from a book that i have on Bread.

2- Is my expectation of a well aerated bread not realistic since i went from all purpose flour to hard red wheat? I have seen pictures on this site of very nice aerated red fife sourdough bread... I was very far form that beauty

3- should i avoid using a dutch oven to cook that bread and go back to my original french baguette technique of baking my bread on a stone at say 450 degrees to get the best possible oven spring?

4- Is it possible that my Har red wheat although high in protein was poor in Gluten content?

I know that their is a lot of questions and i appreciate whoever will take the time to help me try to solve my challenge.

 

Thanks in advance

Dan in Montreal