December 20, 2014 - 11:26pm
today's experiment
was to have a go at a basic sourdough using formula I read on TFL - 1 part starter, 2 parts water, 3 parts flour with 2% salt. I wanted a basic white loaf I could slice and freeze. Made the liquid levain from my firm starter last night and used almost all of it to get 1 loaf and a boule. This was the wettest dough I have ever tried so I did lots of stretch and folds over the early part of bulk fermentation time then left it much longer to ferment on the kitchen bench at about 25oC. Am happy with results as I had wondered how it would ever hold its shape.
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Nice looking loaves. But most likely a bit over-proofed, since you got a "baker's bedroom" (big gas bubble under the crust). Did you use the finger poke test to judge the stage of proofing?
Happy baking,
Karin
and thought it was ready as the hole almost filled slowly but slowly. I am still learning about that! The dough had lots of bubbles and I wondered if I was a bit heavy handed at the shaping point. But all in all I am happy with how it went (can still get better tho!)