BBA Basic Sourdough
I tried another batch of bread with my new white starter. This time, the basic sourdough from BBA. I just replaced the barm in the book's formula with my own starter, since it seems to be about the same consistency. I made the firm starter yesterday and let it rise on the counter for 4 hours, at which point it had doubled. So into the fridge it went. This morning I took it out, cut it into pieces, and let it sit for an hour, then I used the KA mixer to mix the dough. I used KAF Bread flour and gray sea salt. The dough doubled in 4 hours, so then I gently divided it into two pieces and formed baguettes--taking LOTS of care not to degas it. Sat them on semolina-covered parchment strips in a towel-made-couche. They proofed for about an hour and a half, then I slashed 'em and baked 'em with steam.
The crust is delicious and not too hard, but pleasantly chewy and crusty. The crumb is substantial, yet still soft, and quite moist, without becoming gummy. We ate one whole loaf this afternoon and evening. And I had the audacity to not go walking after dinner, tempting those extra pounds. Well, at least it's fat-free. =)
Love the little tiny bubbles on the crust.
Still need to work on the slashing, although this time I just used a single-edge razor blade and it did go better then usual.