November 19, 2018 - 9:57am
Underproofed Sourdough?
I just started my sourdough making recently and have made 5 loafs so far. Some of them were disasters and some came out fine. Here is my latest sourdough with the texture showing in the picture. I did bulk fermentation for about 6 hours under 77F and proof for about 2 hours. I am wondering this is considered normal texture or too dense for a sourdough bread. It doesn't feel as spongy or soft as some pictures I saw online. Is this looking good or maybe underproofed?
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I would suggest using a more mature levain. That loaf is a tad underproofed.
I tested my levain on the floating test and it did float. However, I suspect that it relates to my starter. My starter was unfed for one week. I discarded most but one tablespoon of my starter and fed it with 100g 50/50 flour mix and 100g water the night before I made the dough. In the morning I tested my starter and it smelled not too sour and passed the float test. I used that as my levain. Should I feed the starter one more time before I use it to make the levain?