Another Stab at S.F. Sourdough
I've decided to take another stab at S.F. sourdough, this time using a stiff starter and following the second of two recipes posted several years ago by Doc Dough:
My first task was to make a stiff sponge using some liquid starter I had stored in the refrigerator. The recipe calls for:
100 parts (first clear) flour (Hi-gluten)
46-52 parts water
so about 52% hydration.
The next step is:
Make up and hold 7-8 hrs. at 80°F
My improvised proofing box is thermostatically controlled, but there is no control over humidity. I placed my 52% hydration sponge in the proofer. The sponge was in a small howl covered with a kitchen towel. I came back 8 hours later and the sponge had dried out to a significant degree. There was a thick dry crust on the outside.
How can I prevent this crusting over? Are there humidity-controlled proofing boxes for the home baker or do I need to do something else?
In the past I've made sourdough using a liquid starter and the results were just OK, but the bread was never near sour enough. It was just medium sour. I'm trying again using a stiff starter and following more closely the recipe posted by Doc Dough.
In past experiments I've achieved a wonderfully sour replica of S.F. sourdough in flavor. In order to do this I've had to way overproof the dough. The dough turned to goo due to proteolysis of the gluten and the loaf was unacceptable. I baked the gooey, overproofed dough anyway and the flavor was definitely there.