SJSD with T85
SJSD is a wonderful loaf of mildly acidic sourdough with a most excellent crust and a lovely open crumb from a long cold bulk ferment and minimal handling. It also works very well for me since I'm limited on space in the fridge. I can reduce the 24-36 hours in a cold fridge and leave at a slightly warmer temp outside overnight. Right now that is in the high 40's low 50's. As winter pushes along it will be colder and I simply just mix it earlier in the evening to give it extra time. When it's warmer in the evenings during summer I mix it a bit later and once I have some room in the fridge in the AM I move it in the tail end of it's bulk.
I found out Friday that a friend was doing a crab boil for her birthday and decided to make some bread to go with it. I had to work with my extra starter for my Levain. I used the same amount of PF as per usual but a bit more than half was stiff wheat and the remainder my rye sour. Then i got lazy and didn't want to take out the mill for such a small amount of Wheat so I adjusted. I cut the WW altogether (minus what's in the starter) and decreased some white flour to add 20% overall Central Milling T85.
The rest went as per usual.
1 hour autolyse without the cultures.
Mix in cultures followed by salt to a very soft and undeveloped dough.
Bulk 1 hour at room temp with 3 folds @ 20,40, and 60 minutes.
Then outside to the cool evening air for 12 hours.
Divide, preshape, rest 1 hour. Shape to lightly floured couche.
Proof about 50 mintues.
Baked 500 with steam for 17 minutes and vented for 25-30 minutes longer.
This might be my best rendition yet.
Cheers and Happy Healthy Holiday's to All