First sourdough loaves
Hi all,
Yesterday I tried my first couple of sourdough loaves. I used the following recipe from Josey Baker’s book:
1. Preferment (Saturday 9am)
· 30g starter
· 240g water
· 210 rye flour
2. Final dough (Sunday 9am)
· 480g water
· 750g all-purpose flour
· 24g salt.
3. Folded the dough every 30 minutes between 10am and 1pm.
4. Let it rise until 5pm.
5. Shaped the loaves and proof them until 8pm.
6. Baked for 40’ with steam, @240°C
I know that fermentation and proofing times are extended, but is winter here in Chile and my kitchen is quite cold – 60°F (15°C) tops.
Results:
· Sour but nice taste.
· Dough didn’t rise much during baking.
· Despite I folded several times de dough, it wasn’t that firm – When I put it in the baking tray did spread a little – did not keep the same size it had in proofing baskets. (maybe too much water?)
I want to pick your brain regarding a) make it a little less sour, b) get it to keep the shape from the proofing basket and c) achieving better rise during baking.
Thanks!
Hi all,
Yesterday I tried my first couple of sourdough loaves. I used the following recipe from Josey Baker’s book:
1. Preferment (Saturday 9am)
· 30g starter
· 240g water
· 210 rye flour
2. Final dough (Sunday 9am)
· 480g water
· 750g all-purpose flour
· 24g salt.
3. Folded the dough every 30 minutes between 10am and 1pm.
4. Let it rise until 5pm.
5. Shaped the loaves and proof them until 8pm.
6. Baked for 40’ with steam, @240°C
I know that fermentation and proofing times are extended, but is winter here in Chile and my kitchen is quite cold – 60°F (15°C) tops.
Results:
· Sour but nice taste.
· Dough didn’t rise much during baking.
· Despite I folded several times de dough, it wasn’t that firm – When I put it in the baking tray did spread a little – did not keep the same size it had in proofing baskets. (maybe too much water?)
I want to pick your brain regarding a) make it a little less sour, b) get it to keep the shape from the proofing basket and c) achieving better rise during baking.
Any pictures?
This is the one I have...I could get some more later today
It looks to me like the dough was a bit underdeveloped. I know most sourdough books and recipes say to be gentle with the dough, but you do need to work it a bit before the bulk ferment until it is smooth and stretchy. I find that the stretch and folds during the first part of the bulk ferment aren't enough. I usually make bread in larger batches (I've got a little shop), so I do this in my big mixer. If you're just doing a loaf or two you can use a variety of techniques (slap and fold, or search on this site for Trevor's videos, or there are other techniques). Then when you shape the loaf after the bulk ferment you need a bit of a firm hand to get a good skin on the loaf.
With a fairly high hydration dough they will almost always spread a bit when you take them out of the baskets - I wouldn't worry about that. To reduce this happening you can reduce the hydration (ratio of water to flour), or add some soaked or cooked grains, or bake the loaves straight out of the fridge.
Hope this helps!
Thanks for the replies!