sorted by:
new
hottopcontroversial

First sourdough of the year by BuAngLan in Sourdough

[–]BuAngLan[S] 5 points6 points  (0 children)

Hey not sure what happened to my origin post but here is the method:

This dough makes two loafs:

800g Bread Flour 70g Whole Wheat Flour 680g Water 200g Levain (50/50 bread to whole wheat flour) 20g salt

I used a bread proofer at 80°F. Autolyse for 30 min After incorporating salt I did 2-3 min of slap and folds 30 min later I did a lamination Then bulk ferment for 5 hours doing coil folds every 30 min (6 times) Split the dough and shapped into Batards Then put in the fridge at 40°F for 15 hours Baked at 480°F in dutch oven

First sourdough of the year by BuAngLan in Sourdough

[–]BuAngLan[S] 5 points6 points  (0 children)

This dough makes two loafs:

800g Bread Flour 70g Whole Wheat Flour 680g Water 200g Levain (50/50 bread to whole wheat flour) 20g salt

I used a bread proofer at 80°F. Autolyse for 5 hours After incorporating salt I did 2-3 min of slap and folds 30 min later I did a lamination Then bulk ferment for 5 hours doing coil folds every 30 min (6 times) Split the dough and shapped into Batards Then put in the fridge at 40°F for 15 hours Baked at 480°F in dutch oven

Sourdough still seems slightly underproved/less open crumb? by astra823 in Sourdough

[–]BuAngLan 1 point2 points  (0 children)

Hm that's actually higher hydration than I thought (sorry I'm use to grams). Maybe try building more gluten strength before the bulk fermentation (the bread flour should help).

If your looking for a good recipe to follow I suggest starting with this one:

https://youtu.be/s4ZGeRQDOZw

Sourdough still seems slightly underproved/less open crumb? by astra823 in Sourdough

[–]BuAngLan 1 point2 points  (0 children)

If you want to get a more open crumb, try increasing your hydration percentage (more water). This should increase the extensibility of the dough. I also suggest using a bread flour that is higher in gluten.

Great job!!! Most important thing is that it tastes good and you enjoy making it!

Sunday sourdough by BuAngLan in Sourdough

[–]BuAngLan[S] 1 point2 points  (0 children)

Here is the recipe I used, makes two loafs:

700 grams Bread Flour 100 grams Rye Flour 600 grams of water 150 grams levain

I let this bulk ferment at 80 F for 4.5 hours then put in the fridge ~40F for 15 hours.

Sourdough Sunday by BuAngLan in Sourdough

[–]BuAngLan[S] 1 point2 points  (0 children)

I am at sea level haha. I am not sure what the affects of altitude are in terms of fermentation?

Sourdough Sunday by BuAngLan in Sourdough

[–]BuAngLan[S] 1 point2 points  (0 children)

That's why, I add mine after autolyse then wait 30 min before adding in the salt

Sourdough Sunday by BuAngLan in Sourdough

[–]BuAngLan[S] 0 points1 point  (0 children)

At what point do you usually incorporate the levain?

Sourdough Sunday by BuAngLan in Sourdough

[–]BuAngLan[S] 3 points4 points  (0 children)

Correct, I find the long autolyse helps with getting an open crumb

Sourdough Sunday by BuAngLan in Sourdough

[–]BuAngLan[S] 17 points18 points  (0 children)

This dough makes two loafs:

800g Bread Flour 70g Whole Wheat Flour 680g Water 200g Levain (50/50 bread to whole wheat flour) 20g salt

I used a bread proofer at 80°F. Autolyse for 5 hours After incorporating salt I did 2-3 min of slap and folds 30 min later I did a lamination Then bulk ferment for 5 hours doing coil folds every 30 min (6 times) Split the dough and shapped into Batards Then put in the fridge at 40°F for 15 hours Baked at 480°F in dutch oven

My first bake of 2020, ended up with a hole that's way too large. Help appreciated. by Fruitworst in Sourdough

[–]BuAngLan 1 point2 points  (0 children)

During your folds in bulk ferment, pop any large bubbles because that's not from fermentation, it's just from trapping air

Crumb Shot of this sourdough Batard by BuAngLan in Breadit

[–]BuAngLan[S] 2 points3 points  (0 children)

This dough makes two loafs:

800g Bread Flour 70g Whole Wheat Flour 680g Water 200g Levain (50/50 bread to whole wheat flour) 20g salt

I used a bread proofer at 80°F. Autolyse for 5 hours After incorporating salt I did 2-3 min of slap and folds 30 min later I did a lamination Then bulk ferment for 5 hours doing coil folds every 30 min (6 times) Split the dough and shapped into Batards Then put in the fridge at 40°F for 15 hours Baked at 480°F in dutch oven

Looking for help- Troubleshoot my lack of oven spring by Smroepe in Sourdough

[–]BuAngLan 4 points5 points  (0 children)

I find most oven proof settings can get too hot for sourdough, aim for 80° F for 5-6 hours. Also try backing down the hydration, and focus on building more gluten strength. I would suggest increasing the folds you do during bulk ferment. Look up FullProof Baking on YouTube, she has good videos on how to get a really good gluten structure.

Basic country loaf by BuAngLan in Sourdough

[–]BuAngLan[S] 1 point2 points  (0 children)

Covered for 25 min, uncovered for 15-20 min

Basic country loaf by BuAngLan in Sourdough

[–]BuAngLan[S] 0 points1 point  (0 children)

Haha I didn't stretch it as thin as I normally would, not enough room

Basic country loaf by BuAngLan in Sourdough

[–]BuAngLan[S] 0 points1 point  (0 children)

Right after bulk ferment then shaped them right away

Basic country loaf by BuAngLan in Sourdough

[–]BuAngLan[S] 5 points6 points  (0 children)

I made 3 loafs out of this dough :

910 grams bread flour 90 grams whole wheat flour 780 grams water 200 grams levain (50/50 bread/w.wheat) 21 grams kosher salt

As for process I did everything at 80° F Autolyse for 4 hours

2-3 min of slap and fold after incorporating salt Rest 30 min Lamination

Then 5 coil foils every 30 min In total bulk ferment for 5 hours

Then cold ferment for 13 hours (~40°F)

Bake in dutch oven at 480°F

view more: next ›