I have been building my starter for about 6 weeks now, and I am finally getting the results I want.
Not that the previous breads were bad, they just lacked the sort of oven spring I was getting from Commercial yeast.
Standard Forkish Lean dough.
1st feed: 12 hrs with KAF whole wheat. 100% hydration, 50g
2nd feed: 12 hrs with Unbleached Shepard's Pride white 100% hydration. 100g
Poolish with 100g starter + 450g flour, 100% hydration, 12hrs
Final dough: additional 500g flour, 244g water, 22g salt
Stretch and fold 5 times, approx 30min apart.
5hr bench rest until it tripled
Form and basket, allow to retard proof in fridge overnight, about 18hrs before I could bake them. They are not the same size, one is 750g, the other is whatever was left over, just shy of 1KG I would think.
30 min covered, 20 uncovered (bolder bake), 450F
- rgconner's Blog
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Crust and shaping look great. How did your crumb turn out?
The crumb near the natural split collapsed, for about 1/4 inch. The rest was identical to my typical commercial yeast loaf, even with moderately sized holes spread around.
Very mild sour taste, slightly nutty. All in all I am very pleased.
Those are a pretty pair of loaves. Glad to hear that you and the starter are getting along well.
Paul