65% sourdough batard (t65 - t80 organic flour)

In February I went to France and I got some organic flour and some starter from my dad that he made with fermented honey. I brought it over to Taiwan where I live using the method I found on the perfect loaf.

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After waking the starter up it was time to get baking again.

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I had been baking for a few months using Bob’s red mill flour. Baking with a new flour proved to be a challenge because it was not behaving the same way at all.

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70% hydration loafs on the above, 75% on the bottom. Really happy with the crumb but not with the shape or the taste, overproofed both times and they ended up being too sour.

Finally yesterday I ended up with something I was almost happy with.

The recipe is 300g of t65 flour, 100g of t80 flour, 260g of water (65%) and 2% of salt.

I used a stiff starter (60% water, 5% scraps). I waited for 10 hours to put it in because it was cold. I used 100g which ends up being 13% of the total weight.

There was a one hour autolyse and then a 6 hours bulk rise before a 6 hours retard in the fridge. Given the result I’m not sure it’s quiet long enough a retard.

I mixed the ingredients and used a slap and fold technique to knead. Then I did a lamination and gave it 3 coil folds, every 45 minutes.

Here is the result :

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I’m happy with the taste, it’s sweet and it taste like yogurt, the crumb is a bit under developed so I think I will need to let it proof in the basket maybe one hour before putting it in the fridge next time.