Hi Everyone, formerly adventuress in baking, now more personal although still adventuring....known as WendySusan thanks to Floyd's help.
Today I decided to work on technique using Hamelman's Vermont Sourdough and ...OMG...a little yeast...because I wanted quick results to get to the shaping part and I was going out to lunch with the girls.
Yesterday I plumped up my wheat starter and this morning it was bloated and floated. I also used the Kitchenaid which is what he recommends in his recipe. I made one loaf and the other addition was the 4 grams of SAF yeast.
I wanted to practice the stretching and folding I saw in the videos RoundHayBake posted as well as the shaping technique. And now of course, I will be employing those techniques in my bread baking going forward. Sometimes it pays to watch the video because now you know that you weren't doing it exactly correct.
Its about 70 dF now in the kitchen, quite a difference from just 2-3 weeks ago and things now move a bit faster. I actually thought I overproofed the dough because it was domed over the top of the banneton when I finally baked it but it really did come out rather nice. It sang out of the oven and crackled nicely when handled. Once this is gone..which won't be but a day or so, I plan to do it again with the yeast as I'll have a bit more time to devote.
The requisite crumb shot:
Well done and Happy baking
looks beautiful! Tasty! what was the flavor like?