Sourdough Bread - Improved... I think
Okay, so after a number of issues I think I made some progress based on feedback from these forums so appreciate that.
I have been trying to make the same recipe over and over
330 grams bread flour
110 grams stone ground whole wheat
295 grams water
88 grams levain 100% hydration
10 grams salt
so for this round I used rye flour and stone ground flour for my starter. I did change out my AP flour for bread flour.
i fermented for around 7 hours, starter doubled
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Bulk fermented for around 7 hours. I would say dough increased in size 25-50%. I did three stretch and folds and then let proof for around 16 hours. I think I got a better crumb than the last few loaves, but would like to hear from people. The dough is slightly glossy and spongy. Maybe that’s just how it is with sourdough, but I feel like it shouldn’t be. So would appreciate any thoughts there.