The Fresh Loaf

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My first sourdough attempt

mangosteem's picture
mangosteem

My first sourdough attempt

Hi all!

First off, thanks for the magical bread inspiration. After lurking here for a while and becoming total obsessed with sourdough bread I attempted my first loaf. I've had my starter going for almost two weeks and kinda jumped the gun. I did a slightly modified version of a Vermont sourdough. I used all-purpose flour and Whole wheat flour. 

I'm super proud even though - it's kinda dense and I didn't add enough salt (the recipe called for 2 tsp of salt...I thought it might be too little but still went with the recipe). I also think I didnt add enough water.  I did an overnight stater with about 120% hydration..but my overall hydration was about 58-60%. 

The texture is chewy which I really enjoy. I toasted with some goat cheese and some strawberry jam SO delicious and also my dinner. 

I have some more dough proofing in the fridge right now - is there a way I can add more water and salt when I take it out tomorrow??

 

Mini Oven's picture
Mini Oven

and add the additional salt.  When ready to add, clear a spot on your work bench, oil your hands ever so lightly and then rub the spot where you plan to work without adding oil.   Mist work spot with water and plop out your dough scrapping the bowl clean and spreading dough out flattish.  Sprinkle with the additional salt, mist a little bit and roll up the dough.  It will be slippery but with some folding, squishing and kneading it will clean up the counter and your hands.  If not, then most likely too much water was added.  You can work in water gradually by just wetting your hand ever so often.  When satisfied, return dough back into the fridge for tomorrow.

The crumb picture shows a dough that could use some more fermenting time before final shaping so the warming up on the counter and working in the salt should help it out a little.  When the dough is flipped out before adding salt and water, take a knife and quickly slice into the dough to look at gas forming inside the dough.  You should see many tiny bubbles everywhere.  Good sign, continue as above.

If not, and you don't see lots of teeny tiny bubbles and dough feels very dense, then when you are done working in the salt and water, let the dough rest to ferment a little more before returning to the refrigerator.  Hard to say how long, as that will depend on the temp of the dough, the room, and the fridge temp and the recipe instructions.  Rough guess would advise an hour or two. If the dough is being shaped before retarding in the fridge, then let it puff up a bit (up to almost double in volume) before shaping and chilling.

Mini