Sourdough bake 10-2-2014
I have been building my starter for about 6 weeks now, and I am finally getting the results I want.
Not that the previous breads were bad, they just lacked the sort of oven spring I was getting from Commercial yeast.
Standard Forkish Lean dough.
1st feed: 12 hrs with KAF whole wheat. 100% hydration, 50g
2nd feed: 12 hrs with Unbleached Shepard's Pride white 100% hydration. 100g
Poolish with 100g starter + 450g flour, 100% hydration, 12hrs
Final dough: additional 500g flour, 244g water, 22g salt
Stretch and fold 5 times, approx 30min apart.
5hr bench rest until it tripled
Form and basket, allow to retard proof in fridge overnight, about 18hrs before I could bake them. They are not the same size, one is 750g, the other is whatever was left over, just shy of 1KG I would think.
30 min covered, 20 uncovered (bolder bake), 450F
Comments
Crust and shaping look great. How did your crumb turn out?
The crumb near the natural split collapsed, for about 1/4 inch. The rest was identical to my typical commercial yeast loaf, even with moderately sized holes spread around.
Very mild sour taste, slightly nutty. All in all I am very pleased.
Those are a pretty pair of loaves. Glad to hear that you and the starter are getting along well.
Paul