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A few general questions on sourdough process

ninarosner's picture
ninarosner

A few general questions on sourdough process

Hi everyone! I'm new to the wonderful world of sourdough baking, and after some experimenting, I've found a recipe that's working! Here is today's loaf.

Meanwhile, I have a few questions on the fundamental process of sourdough.

1. I'm using the stretch & fold method. Does it matter whether stretch & fold happens before or after the bulk rise? I've seen it both ways, and I'm just wondering. Also, in your experience does kneading before bulk rise work better than stretching & folding? 

2. I don't have a banneton, so I've been proofing my bread in a bowl lined with baking paper. Is proofing in a banneton/using floured cloths better, and if so why? (inexpensive to buy so happy to switch if it makes a diff)

3. Because I'm working at 80% hydration, after overnight proof in fridge, I find the baking paper really wet (same thing happened with tea towel). Should I be flouring the surface of my dough more? I don't use much flour on surface at all, I wet my hands to work it instead.

4. Finally - today's loaf had a soft-ish bottom. Much less crunchy than top. What went wrong?

idaveindy's picture
idaveindy

1. a) Does it matter whether stretch & fold happens before or after the bulk rise? 

During.  Starting towards the beginning, but not all the way through.  Look up Ken Forkish's videos on youtube, and he explains when to do it and when to stop.

Robertson's Tartine Book No. 3, Kindle format, is on sale for $2.99 at Amazon and he also gives a good explanation of how long to do it.   www.amazon.com/dp/B00F8H0FKU?tag=froglallabout-20

1. b) Also, in your experience does kneading before bulk rise work better than stretching & folding? 

Six o' one, half a dozen of the other,

2. I don't have a banneton, so I've been proofing my bread in a bowl lined with baking paper. Is proofing in a banneton/using floured cloths better, and if so why? 

A floured banneton, or a floured liner on a banneton, will help wick away moisture creating a better "skin" on the dough. That skin helps scoring and where the bread expands at the surface.  The cane/rattan/pulp-wood of a  banneton is also porous, and that helps in the wicking away of moisture.

3. Because I'm working at 80% hydration, after overnight proof in fridge, I find the baking paper really wet (same thing happened with tea towel). Should I be flouring the surface of my dough more? 

see #2

4. Finally - today's loaf had a soft-ish bottom. Much less crunchy than top. What went wrong?

Was it laying flat on a solid surface during cooling?   Most bakers rest it on its side, or on a cooling rack.

Might also be because the baking stone or baking vessel was not pre-heated sufficiently.

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ninarosner's picture
ninarosner

Thanks for all the info. For 4 - no, I cooled it on a wire rack. And the baking pot was preheated for about 40 mins in oven beforehand. I wonder if it just needed to cook a little longer? I've been doing 20 mins lid on & 20 mins lid off, but Ken's videos suggest 30 mins lid on and 20 mins lid off.

AGGut's picture
AGGut

I follow mostly Bake With Jack’s youtube and website sourdough instructions.  He recommends 4 stretch and folds in a 5.5 hour period.  While they ideally should be done at 30 minutes, 2 hours, 2 hours and 1 hour he says as long as you do them any time in that 5.5 hour window with 20- 30  minute rest periods you will be fine. 

Here’s Jack’s How to Fit Sourdough into your schedule video:  https://youtu.be/pSHOD4d8Ebo

ninarosner's picture
ninarosner

Thanks! I like bake with jack. Will check out that video.

HansB's picture
HansB

Condensation forms when you put warm dough into the refrigerator. Leaving the dough uncovered for the first hour or so will reduce that.

ninarosner's picture
ninarosner

Aha, good info - except then in that hour it'll start proofing - would that risk overproofing if it's going to be in the fridge overnight for 8+ hrs?

HansB's picture
HansB

In that hour it will proof whether or not it's covered... 

Benito's picture
Benito

Regarding your #4, where in your oven did you bake your bread?  If you baked it closer to the middle of the oven the top will bake darker than the bottom.  Bake is closer to the bottom and you should get a more even bake.

Benny