Well, I made it through my first stab at a sourdough boule today! It tasted ok, would like a bit more sour. It was quite dense though. I think it may have something to do with the fact that I bulk fermented in the fridge and it never really enjoyed a proper second rise.
I plan on adding a little sour salt for the next batch and bulk fermenting on the counter top. Any feedback would be appreciated!
*2 pictures on the below link.
Looks good, but a bit dense and gummy maybe. I usually bulk ferment my sourdoughs on the counter for a few hours then bung them in the fridge overnight. In the morning I shape them cold and then let them proof for another couple of hours, until the poke test indicates they are ready to bake. Five minutes at 475F, then down to 425 for around 35 minutes, turning halfway through. That's on pre-heated granite stones.
Yes, it was both dense and a little gummy! What do you mean bung them in the fridge? When I had mine in the fridge (albeit 18 hours or so) it started to develop hard spots on it.
Sorry, that wasn't very clear, was it? :) I put the bowl (or sometimes bucket if it's a big batch) of dough in the fridge, covered with either a lid or with a plastic bag. I want the cover to be loose enough to vent any gas build up, but not let air in, because sometimes that will allow the dough to develop dry spots on it. Did you cover your dough when it was in the fridge for 18 hours?
OK, gotcha! No, mine was loosely covered with plastic wrap for that time. I really only used the fridge out of timing convenience. Is there a purpose for doing so after you've bulk fermented on the counter for a few hours already like in your case?
I ferment in the fridge partly for convenience and partly to let the dough develop more flavour. I find with a natural leaven (i.e. wild yeast instead of commercial dried yeast) things take time and I'm good with that! I bulk ferment on the counter first to let the little yeasty beasties populate the mass of dough, especially if I only use a small amount of leaven compared to the amount of new flour and liquid.