The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First and second attempts at sourdough

tortie-tabby's picture
tortie-tabby

First and second attempts at sourdough

Started making sourdough after reviving some starter a friend gave me.

First attempt, didn't really follow a recipe so who knows what happened. Was still really happy with it. Wasn't used to the fact that sourdough dough would be so slack and only become more slack over time as the proteolytic enzymes did their thing. Supplemented the dough with 1/4 tsp instant yeast and made the dough really high hydration, which definitely didn't help. Still came out well, best tasting bread I've ever made at that point. A little more sour than I would've liked because I was being cheap and didn't want to feed the starter too much.

 

Second round. Loosely followed some recipes I read, including the San Joaquin Sourdough. Turned out delicious! Best bread I've made yet.

Starter 120 g
AP Flour 410 g
Rye 30 g (5.5 %)
Yeast 1/8 tsp
Salt 10 g
Water 300 g (72% hydration)

1. Roughly 30 min autolyse
2. 100 french folds
3. 2 rounds of S&F with 30 folds per round, spaced at 30 minute interval
4. Total of 90 minute bulk ferment, dough didn't double much or grow (not sure if was is an issue)
5. 20 hour cold ferment
6. Let come to room temp for 2 hours (since it didn't grow much or develop many air pockets in the fridge)
7. Preheat oven to 500 ˚F, prepare two pans for steam
8. Shape then final proof for an hour. I didn't think the loaf would have much spring because it was so slack with few air bubbles. Dough would spring back really quickly during the poke test but stop springing back just before the hole was completely filled, decided to go ahead and bake.
9. Add 1 cup boiling water to one pan and close the oven door. Score bread and load into baking stone using parchment paper. Add second cup boiling water to the second pan. Bake at 500 ˚F for 23 minutes. Cool in oven with door cracked for 10 minutes.

Comments

Rhody_Rye's picture
Rhody_Rye

Nice! Seems like your first two attempts at sourdough were successes. That second loaf is especially pretty.

 

tortie-tabby's picture
tortie-tabby

Your loaves look gorgeous, I'm trying to learn how to use more whole grains, I'm inspired.

Benito's picture
Benito

Those are very impressive bakes especially if they are just your first and second attempts.  My very first attempt was so poor I didn't even take photos of it.

Benny

tortie-tabby's picture
tortie-tabby

Thanks! Can I ask you about your recipe for sourdough pizza? (specifically your bulk ferment and final proofing times, and the percentage of starter you use)

Benito's picture
Benito

I am using the sourdough pizza recipe on our community bake from this past summer.  Pizza Community Bake

It has worked really well for me.

 

I have found that I cold proofing for 2-3 days results in excellent pizza crust.

tortie-tabby's picture
tortie-tabby

Thank you! I usually do a long cold ferment too. Have you ever tried upping the hydration percentages? I previously used around 76% for doughs with instant yeast, I don't know if SD changes the equation. I like a poofier crust than some of the ones in that post (more like yours, actually).

Benito's picture
Benito

I've been so pleased with the crusts that I've been able to achieve that I haven't bothered to try upping the hydration.

Benny