Scientist's Notebook

So today I decided to go back to AP Chem and record everything, proving that an observed phenomenon is changed by the observation, I think I have a successfully fermented, proofed, shaped loaf.

It's a 73% hydrated version of the Perfect Loaf's Beginner Sourdough.

I have all the numbers. House temp, humidity, dough temp at several stages. I still didn't preferment the dough like the recipe, just used mature starter. I think getting the yeast a taste of the new flour ratio will help even more.

Starter is solid, survived two preheating incidents. I named my main one Sisyphus and going to name the backup Phoenix.

I'm pretty good at autolyse. Getting good at stretch and fold. I am not at all good at shaping. I watch those videos of pulling the dough close to you and I do that and nothing happens. Practice practice practice, eh?

Picture #1: autolyse

Next up, mixed after levain and then salt. I didn't reserve any water, I think as I increase hydration, I definitely will.

Next, after two stretch and folds. Trying to judge rise in this bowl is impossible.Bubbles!!

It's in the fridge cold proofing, on a flour dusted towel in a smaller bowl. Pitcutes after bake tomorrow.