Just baked a sourdough from a 4 day growth from chef, to biga, to levain, from about a 4:1 white/brown ratio at i would say 65-68% hydration. I kneeded once for about 5 mins then french folded for another 3-4 mins just to tighten the dough up a bit. then 3 repeats every hour of 3 folds, then prove for enough time for approximate doubling.

The loaf expanded a lot rather than rose, but doubled in the oven, yet was still fairly dense and really very very tangy, almost sharp to the taste. Is this a correct taste for a sourdough? I used 25 grams of salt, and about 1 tbsp olive oil in the dough.

However, that said - the bread was extremely well suited to a thinly sliced peppered ham sandwich!

Kind regards and thanks for reading

V