Maurizio’s “Beginner Sourdough”
I know I’ve made this before but I wanted to see if my techniques have improved at all with more baking and for this dinner I wanted a simple sourdough without a lot of whole grain or other flavours added to the bread.
This was my best looking sourdough ever. I hope it isn’t underproofed as it didn’t rise as much as I expected during the cold fermentation last night.
For one 750 g loaf
311 g white bread flour
46 g whole wheat flour
21 g dark rye flour
287 g warm water reserve 21 g for later
7.5 g salt
77 g levain
35 g mature starter
35 g bread flour
35 g whole wheat flour
70 g filtered water
I’m sure most of you have looked at this recipe on The Perfect Loaf website but I will post it here if someone wants it.
I did slap and folds for 7 minutes and then over the course of two hours did three sets of coil folds. This was the first time I did coil folds and never combined the slap and folds with the coil folds. I think I will employ this from now on.
I made a couple of videos showing my coil folds and then final shaping. I’d be happy if you could offer advice on doing things better, I won’t be offended whatsoever. If I look so hesitant when doing both the coil folding and final shaping it was because I was hesitant and scared of doing it wrong. That was the first time I used that final shaping method and I think it created more tension than how I was doing it before.
Me coil folding the final time for this bake.
Me shaping the batard using this method for the first time.
Hopefully the crumb looks good. Fingers crossed.