100% Freshly Stone-Hand-Milled Pure Sourdough
Hello bakers! These are a couple of my recent bakes. Stone-milled by hand. I test each new flour first to choose a hydration. Right now 80% hydration is my favorite for 100% freshly milled Hard Red Spring Wheat Berries. Typically I'll do 500g fresh flour and 400g (0 TDS filtered) water. Extended autolyse, either sitting beside my starter or in the fridge, at least 6 hours. I maintain a 50g (100% hydration) starter and feed 1:1:1 every 12 hrs. 20% Starter, 2% himalayan sea salt. I like to do stretch and folds, coil folds, lamination. Temperature/Timings are always changing so I keep that in mind and focus on watching the dough. I'll preshape once all the BF complete signs are there - the dough's texture has transformed from dense to light and airy, it has definitely grown and is very bubbly, it looks and feels puffed up with air like a balloon, the top is smooth and domed, it is very jiggly. I often tip it out on a floured surface and essentially stretch and fold it, then remove the flour, and round and tighten the ball, I do the 3 o'clock to 12 o'clock motion. Rest and repeat, then into banneton for the final proof. Sometimes the final rise takes 2 hours, sometimes it takes 20 mins, depending on the ambient temperature which controls the time. I've only been baking since November 2021 and so far the longest BF time was 12 hrs in the winter and my shortest yet is 6 hrs, and my starter is now tripling in 4 hours. My favorite oven temp right now is 450 F. In the DO covered for 25 mins, uncovered for 20. Sometimes I include a few ice cubes inside the DO. Scoring is deep and parallel and goes around from north pole to south pole for the coveted ear (4th pic)
I cannot express my pride and joy.
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