The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Basic Sourdough ... 60 hour cold ferment (!!)

dosco's picture

BBA Basic Sourdough ... 60 hour cold ferment (!!)

Another bake of BBA Basic Sourdough. Life interfered a bit on this one, had to drive to NY (from MD) to goto a party, then had a sports tournament the next day in PA. I had to let the preferment sit in the fridge for an extra day, and the autolysed flour also went into the fridge for a 24 hour period. After I mixed the dough I had intended a 36 hour ferment but I had some other priorities (... work ...) and it stayed in the fridge for 60 hours.

I preshaped and let the boules proof for 30 minutes at 80F. Final shaping is still a problem for me; I still haven't gotten a linen couche. The final loaves proofed seam-side-up for 45 minutes at 80F ... based on the final loaves I think they were underproofed (although I think it is also possible the poor shaping may also have contributed to the problem). I got an "ear" though so that was satisfying.

Flavor and texture were excellent, I baked in the morning and the first loaf was gone by dinner.


WoodenSpoon's picture

Dang man that looks tasty, probably smelled nice as well. Its like a boule with handles! Great job making it fit into an otherwise busy schedule  

dosco's picture

It is like a boule with handles, haha!

It is tasty, and I have a batch of dough in the fridge now that I will probably bake late tonight or early tomorrow morning. The family is going on a ski trip with some other families, and it will be nice to bring some fresh bread along.

Thanks for the kind words!



dabrownman's picture

With the extra retard, the bread must ne extra tasty and tangy!  Well Done and

Hapyy Baking

dosco's picture

So this raises an interesting point ... my starter smells both yeasty and acidic, my preferments smell the same way (after a warm ferment followed by 12+ hours of cold in the fridge) yet I don't really get any tang or sour notes in my final bread.

I'm not upset by this, and to be honest my kids like the bread that *isn't* sour ... but I was under the impression that more cold fermentation = more sour.

Lately I've been reading exactly the opposite, that more warm = more sour.

I have to say that I'm confused.

Nonetheless, I think the BBA sourdough is going to be a go-to from now on.



isand66's picture

Looks very nice.  

Bakingmadtoo's picture

Each bake looks better than than the last. That looks lovely. Nice ear as well!

I too, am a little confused by what seems like conflicting information on temperature and sour.  The only thing I am wondering, is if when people talk of warmth creating sour, they mean temperatures hotter than would be considered the 'normal' range for proving bread.

I find it difficult to gauge how sour my own bread is anyway, I have only my own bread to compare with. I have never had SFSD, nor sour dough from an artisan bakery. There is no artisan bakery anywhere that I know of! Supermarket, so-called sourdough is generally fluffy, dry yeasted bread with supposedly some sourdough added.

To be honest, whatever methods I use, the sour seems about the same, which makes me wonder if perhaps the original starter has more influence over the sour than anything. Or I am not good at tasting degrees of sourness!

I love the fact that sourdough is so forgiving and that you can have a set of circumstances happen and still produce a beautiful loaf like that. It has a lovely bloom as well. I love the gradation of colour.