Bake 1:2:3 sourdough again today. This is my best looking so far. I took AbeNW11's advise and did my build a little different:
10 g 100% WW starter + 15 g ww flour + 15 g water - This sat out on the counter, it went a lot longer than I had anticipated, almost 11 hours (work got in the way)
2nd build - all of starter + 40 g ww flour + 40 g water - on the counter overnight.
Early this morning:
120 g starter
240 g water
360 g A/P (I started using Dakota Maid and it is a nice flour to bake with)
10 g Blue Agave
10 g toasted sesame seeds
10 g toasted wheat germ
Autolysed 30 minutes, added 6 g salt, slap and folds for about 5 min, and then did a series of S&F every 20 minutes 4 more times. Bulk ferment on the counter in a covered bowl for about 2 hours. Poured it out onto my bread board and did the first shaping like in the SFBI video, rested 30 minutes, final shaped as in the video and placed in a floured banneton. Left on the counter for another hour, pre-heated the stone to 500F, put the banneton in the freezer for 15 minutes, flipped, wet down with wet hands, slashed, and onto stone & covered. Baked 5 minutes at 500F, lowered to 460F, baked another 5 minutes, uncovered, turned and baked 15 minutes, til internal temp. reached 210F.
This is the nicest looking loaf of sourdough I have ever made. The shaping was so easy thanks to that video, my dough looked just like on the video. Taking it to Mother's Day tomorrow, so the crumb shot will have to wait.
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And sure to be enjoyed! It sure is nice to realize you've turned the corner and are baking at a higher level. Another one hooked - no stopping you, now!
Cathy
with this bake, that I have another one sitting on the counter now - started the build last night and just finished up with all the s&f's. I decided I needed one for my house since the one I baked yesterday is going visiting for Mother's Day. It amazes me to see my starter raise up the way it does. The last couple of bakes are the first truly successful loaves with wild yeast, you are right Cathy, I am hooked!
Al we have to do is get you up to a 3 stage levain build now that Abe has you doing a 2 stage one:-) They only take 12 hours total if life doesn't get in the way.
Well done and happy baking
Nice looking loaf. Love the scoring and adding in of toasted sesame seeds. Success! No turning back now. I bet you're Sourdough hooked.
Looking forward to the crumb shot.
Here is the crumb shot - the bread was moist, but not heavy, and very flavorful. It was enjoyed by all!
What a successful bake.
Looking forward to more.