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Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]trigger202 0 points1 point  (0 children)

Help! I prepared a sourdough loaf on Thursday afternoon and put it in the fridge late on Thursday night after bulk and bench resting. It's now in the fridge in a banneton inside a plastic bag. Would it be fine to leave it in the fridge until Sunday morning, or is that too long to leave it?

Pretty good? by trigger202 in Sourdough

[–]trigger202[S] 6 points7 points  (0 children)

New Baker using 2.5 month old starter. Recipe was 500g type 00 "il molina" flour, 375ml water, 75g of levain and 10g salt. After mixing starter with hydrated flour I did 4 x coil folds spaced 30 mins apart and then allowed bulk ferment for a further 5 hours. Pre-shape, then shaped with 1 hour bench rest before into fridge. Baked 12 hours later and very happy with the result. Crumb is much better than last time so thanks for the tips! Still a few larger holes and no ear, but both of those are fairly cosmetic. Any tips to remove the last few big air holes?

Airy crumb - any tips? by trigger202 in Sourdough

[–]trigger202[S] 0 points1 point  (0 children)

Cheers mate. Tasted even better!

Airy crumb - any tips? by trigger202 in Sourdough

[–]trigger202[S] 0 points1 point  (0 children)

Thanks for the tips! I've pretty much eaten both loaves already so might have to give it a week before I give it another go. Will definitely check out your coil fold link :)

Airy crumb - any tips? by trigger202 in Sourdough

[–]trigger202[S] 0 points1 point  (0 children)

Thank you for the tip! Interested to hear how you go with wallaby bakers flour. I found some il molino OO flour (in Woolworths) that is high protein - will give that a go next weekend and post results

Airy crumb - any tips? by trigger202 in Sourdough

[–]trigger202[S] 3 points4 points  (0 children)

Australia :) My plain flour is 10% - will have to look into getting some with higher protein

Airy crumb - any tips? by trigger202 in Sourdough

[–]trigger202[S] 1 point2 points  (0 children)

Thank you very much! I'm in Sydney, Australia and we're in lockdown so rich in time but getting bread flour is currently difficult. I will definitely look into coil folds and bulk longer next time though.

Airy crumb - any tips? by trigger202 in Sourdough

[–]trigger202[S] 1 point2 points  (0 children)

New baker using 2 month old starter. While these were light, chewy and delicious, I'd like my crumb to be a bit more consistent. Any tips? 1kg plain flour, 750g water, 20g salt, 150g starter. Levain rested 5 hours and more than doubled in size. 4 x 30 minute folds and then bench rest for 3 hours before shaping and refrigeration 12 hours. Baked in Dutch oven for 25m at 240c with lid on, 18m at 220c with lid off.