All I can say is, I am hooked.When I decided to make this bread I had so many worries in my head, Was my starter ready? could I Develop the dough? was I degassing it to much? I also had lot's of errors, I accidentally added the salt in during the autolyse, I corrected that by letting it autolyse longer but then I had to handle the dough which was super scary and wet to me, then I had to leave it bulk fermenting for a few hours where I was hoping to do some stretch and folds but only had time for 2.When I woke up in the morning and tried to preshape it was not cooperating, my scoring was messy and when It came out of the oven there was lack of oven spring.But then I took a bite, and I realized that was the beauty of sourdough, you can develop the dough completely wrong and mess up on practically everything but it will still taste amazing.
My recipe was following the 1-2-3 sourdough style but with 40% sprouted wholegrain rye ( I thought I was doing 20% but then I realized I was basing that off the total weight and not the flour weight) I autolysed for about 1 hour with all of the ingredients added then attempted to follow the Rubaud method I learned from Trevor Wilson to mix and develop the dough, I did 2 stretch and folds 30 minutes apart then let it finish it's bulk ferment overnight.In the morning I attempted to preshape then shape it into a boule then I put it into my over floured makeshift banneton. I proofed for about 2 hours then baked in a dutch oven 15 minutes with a lid and 20 minutes without at 450 degrees Fahrenheit.
The crumb and oven spring where nowhere near what most of you could do and my scoring was pretty shoddy but overall I was pleased with them considering this was my first sourdough bread.I was more than pleased with the flavor and texture, it was moist and slightly chewy with a rye flavor that was just right (in my opinion) it was not overpowering but very present. I was afraid it would not be very sour but I was quite pleased with the level of sour their to. Of course this is my first sourdough and wholegrain loaf, so what might taste basic and plain to you, was revolutionary to me.
Thank you all for all the help you have given me to get here and you will hopefully be seeing some more of my experiments, the only problem is now that I finally have a sourdough starter hundreds of new breads have been unlocked and I don't know what I should bake next...
-Niccolo
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loaf. Yes, sd is very forgiving... you can easily compensate for screwups, just as you did. Bravo and lovely first bake!
hester
And I know what you mean about being overwhelmed with the choices of breads to bake. You might want to try to redo the loaf you just baked with the original combination of flours that you intended and try to perfect the folding and timing to get better oven sprIng. What is often suggested here is to alter one component per bake to see if it makes a difference.
By the way, I did not follow the advice above and just went to town trying tons of different breads using whatever ingredients that were available to me. I must say though that I first baked my way through Flour Water Salt Yeast and got a bit of experience knowing what the dough should feel like before going crazy. ;-)
I think I will redo that bread, it is already gone and my family wants more.I will try and do it better this time and see how it compares.
-Niccolo
wise and at 71% hydration it should be very manageable to do stretch and folds. The crust is very nice with plenty of bloom and that crunb is about right for a 40% sprouted deli rye. This bread was made for smoked meats and mustard! It is nearly perfect and for a first time SD, and a sprouted one at that, it was a total and complete success from this view!
Very well done indeed and happy baking Niccolo
Thanks a lot, all of this encouragement means a lot to me.Now that I have tasted my 40% I am glad I did it, I feel like it is the perfect amount of rye to have.Thanks again!
-Niccolo
My first sourdough was a disaster! The flavor is still good so I still ate it to avoid waste. Yours is beautiful and tasty and no need to ask anyone to eat it!