BBA Basic Sourdough
I wrote recently about being disappointed with my loaves and several kind people suggested overproofing was the problem. Katie urged me to keep trying, so today was the day - I used my starter instead of barm and spiked the final dough with instant yeast as suggested by PR. My firm starter rose nicely and stayed over night in the frig and this morning I chopped it up and left it to warm up. I think I added too much water as the final dough was a little softer than I expected - PR says you can adjust that with flour for kneading but I was planning on using Dan Lepard's method, oil on the counter and no flour. I ended up doing the stretch and fold 3 times and the dough was "abundant", really springy and beginning to rise. It had doubled in just over 60 minutes in my cool kitchen. I shaped one half into a boule and the other into a long batard. The boule went into the rice flour coated banneton and the long loaf onto parchment paper on a baking sheet. Just for fun I baked it from cold, up to 450*, and it rose beautifully - and I used my brand new instant read thermometer to be sure it was cooked properly. The boule had a nice firm skin which was easy to slash, and that went into the heated oven (both with steam) and the oven spring was terrific. Both loaves had nice holey crumb, and I took pictures in case I ever learn how to post them. So thank you all for telling me to persist! I can't believe how much my bread has improved since I have been absorbing so much good information from this wonderful site, A