Newbie's close brush with High Hydration, too dry autolyse & other miscues!
So after deciding to try my 3rd attempt at baking sourdough bread, some instinct told me to start two levains - one was a rye/all purpose, the other all purpose. Thought I was organized by pre-measuring my flour. Guess there were too many distractions because when it came time to do the autolyse, it seemed pretty wet. <!--break-->
Two and a half hours later, it was goop. In a moment of panic, I just added flour and managed to scrap the dough off my fingers and use a plastic scraper to work with the dough until it felt somewhat manageable. I tried to use Trevor Wilson's method to work the dough and boy did my arms get a workout. Somehow, managed to do 4 sets of folds and shaping was challenging but I got it done.
Because the first batch was so disappointing and there was the levain sitting there waiting to be used, I went for it. This time, leaving out 50g of water out for the addition of salt - my autolyse was not great. Lots of dry bits of flour. Again I had to work like the devil to try and smooth it out. Another workout.
Today, 15 hours in the fridge, they got baked and to my shock and surprise, they both came out! The first one had large holes but is tangy and moist. The second one, nice crumb, moist and a mild sweet flavor.
all this to say, high hydration is NOT for those new to this and never give up, even when it seems hopeless!
You're doing great. Your loaves look awesome and I would enjoy sharing them with you, if there is any left! LOL
That's why we always say, "Just bake it anyway"! You never know how it's going to turn out, but it's usually at least edible and sometimes wonderful. :)
and it’s important to really pay attention when measuring lol! I’m still trying to figure out how I only measured half the amount of flour with my first loaf.
I’m also starting to trust my instinct more with the dough. Not as terrified of using a starter.
Its fascinating to me working with a starter. It continues to be so amazing that mine is alive and does what it’s supposed to do! Almost feels like magic. Each time is a surprise. Not sure how adventurous I will be with recipes but it’s been a steep learning curve.
Thanks for support! I love this site!
IMO, you captured the essence of the experienced baker. “Trust Your Insticts”.
I am working to develop that very concept. I also am an avid cook. How many times have I told my grand daughter, “baby, you’ve gotta cook from your soul”. Recipes are nice, but our palete is Commander and Chief. For some reason it is easier for me to trust my instincts when cooking, but bread - not so easy. I believe that it is because the processes for bread baking are much more technical and elaborate. The investment in time much more, and failure can be catastrophic.
Never-the-less; when it comes to bread I make a conscious decision to “trust my insticts”. And I think my bread and my soul is blessed for it.
Dan
syros, that is a gorgeous boule! I’m digging the rise and scoring of the boule on the left...
That boule on the left is the one I seriously was going to just abandon when I left out half the flour by mistake. At that point, my “instinct” was to just add flour. It didn’t occur to me until later that I should have measured and weighed what I was missing but I was just too far gone at that point - it was sink or swim. I figured the worst that will happen is it will be like concrete.
You’re so right about baking - it’s technique, accuracy - art - lots of science. That’s why I was so afraid to take on sourdough. All the percentages and hydration levels, etc etc etc - totally escape me. I bake bread - pizza and lebanese bread - no problem. But this is a different animal. I’m a cook also and can get creative.
Baking sourdough bread has been a complete leap of faith and that initial disaster set me back on my heels. Anyways, the bread gods must have taken pity on me for both breads. And you’re right, our taste guides us and our experience hopefully gives us confidence.
I equate this with growing tomates from seed. You just never know what will work and what won’t. All part of the fun. Thank you!@