Just wanted to share my third attempt :)
Hi everyone
I wanted to share my third sourdough attempt and I'm always happy for suggestions so I can improve on my next attempts :)
My first two were with my first, rye starter in the previous year.
This year I've made a new starter, this time I'm feeding it with AP white flour (cca 21 days old - was really slow).
I had a lot of trouble with my previous attempts using AP flour - the dough at 70% hidration was very liquidy and wouldn't hold shape. Now, looking back, I think it was the rye starter that was too acidic, since the dough seemed to turn for the worse after adding starter, or it could be because I used AP flour that can't absorb so mich water.
Yesterday I made a new loaf with my new starter.
Ingredients:
350 g manitoba (14% protein)
150 g AP flour (12% protein)
390 g water (decided to push it a bit since I was using strong flour)
95 g starter (33 g mature starter, 33 g cheap AP flour, 33 g water - 4g evaporated apparently xD)
10 g salt
(Ambient temperature cca. 24°C)
Starter took around 8,5 h to peak. Autolyse for 3 h.
Then I did some slap&folds to incorporate the starter, 25 min later added salt and preformed 2 min slap&folds. I did coil folds every 30 - 60 min, about five times. The dough was really slack and didn't hold shape for long after folding. I think it started holding shape longer after the last coil fold. But because I was afraid of overfermenting my dough, I decided to do the final shaping after 5,5 h from adding starter.
It was left to cold proof 18 h at 5°C. From the pictures it looks like it puffed a bit during the cold ferment.
After shaping/before cold proof:
IMG_20211114_222844_052.jpg
After 18 h cold proof:
I'm still unsure whether the dough has proofed long enough - I did the poke test once I took it out of the fride, but I couldn't decide whether it was done proofing or not - I made a video, please help me determine.
VIDEO [2]
The dough loosened a bit after scoring - which must mean the gluten wasn't strong enough? Link to picture [3]
Baked at max (230 + ventilation) in Dutch oven, lid on 20 min + 25 min at max without ventilation and lid off. (Probably could have baked longer?).
I was overall pleased with the loaf, it had a nice taste (although I'm not sure it tasted sour at all xD, but it was really good) with crunchy crust. I'm including some pictures of the dough in the proces and the final result.
I wish the crumb was a bit more even - I probably have to practice shaping more, or maybe I was too rough with coil folds or needed more time to bulk?
Last coil fold:
Before shaping:
Happy baking everyone!