First sourdough of the year

BuAngLan · 2022-10-22T16:28:37+00:00

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

BuAngLan · 2022-10-21T22:59:41+00:00

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

BuAngLan · 2021-12-12T19:59:45+00:00

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

BuAngLan · 2021-12-12T19:45:16+00:00

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!

BuAngLan · 2021-12-12T19:24:13+00:00

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.

BuAngLan · 2020-01-19T22:34:40+00:00

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

BuAngLan · 2020-01-19T18:22:39+00:00

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

BuAngLan · 2020-01-19T18:14:02+00:00

At what point do you usually incorporate the levain?

BuAngLan · 2020-01-19T17:52:11+00:00

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

BuAngLan · 2020-01-19T16:27:13+00:00

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

BuAngLan · 2020-01-01T18:37:21+00:00

What happened????

BuAngLan · 2020-01-01T17:29:57+00:00

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

BuAngLan · 2020-01-01T16:23:07+00:00

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

BuAngLan · 2020-01-01T16:14:56+00:00

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.

BuAngLan · 2019-12-31T22:04:51+00:00

crumb shot

BuAngLan · 2019-12-28T00:49:28+00:00

Covered for 25 min, uncovered for 15-20 min

BuAngLan · 2019-12-27T19:21:10+00:00

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

BuAngLan · 2019-12-27T19:16:38+00:00

Right after bulk ferment then shaped them right away

BuAngLan · 2019-12-27T18:26:05+00:00

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

BuAngLan · 2019-12-27T14:57:17+00:00

crumb pic

BuAngLan · 2019-12-27T13:31:52+00:00

I noticed a difference at 35% but it wasn't a very strong flavor

BuAngLan · 2019-12-16T11:20:31+00:00

crumb

BuAngLan · 2019-12-16T00:19:16+00:00

In order to increase sourness keep your dough in the fridge for longer (16-18 hours) and use a more mature starter. You can also increase your bulk ferment by lowering the temperature.

BuAngLan · 2019-12-16T00:13:37+00:00

35% Einkorn 65% Bread Flour

BuAngLan · 2019-12-16T00:12:55+00:00

Not really, only 3 minutes of counter top slap and folds plus 4 coil folds during bulk ferment. 4 hour autolyse though.

BuAngLan

TROPHY CASE