I've been baking yeasted breads while I rebuilt a starter. Yesterday was the first bake with it, and I'm pleased.
The recipe is the San Francisco sourdough from BBA. I milled 5% rye and 95% hard white wheat.
I did stretch and folds every 20 minutes for the first two hours, then left it alone for three hours. Shaped and put into a banneton, then into the fridge to proof for two hours.
It's very lightly sour, which I expect from a new starter. I'll see how it develops over the next month before making a decision to keep or not.
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It certainly rose your bread very nicely. Are you hoping for it to get more sour?
Looks beautiful, I love that deep brown WW colour. How did it taste?
It tasted great, just not very sour. I'll both expect this loaf to get more sour as a couple of days go by (assuming it lasts that long), and for the starter itself to become more sour as it develops over the next few sessions.
What a perfect looking loaf of bread, congratulations.
Benny
Loyd, I have both editions of BBA, (original in print/used, 15th anniv in Kindle because it was on sale) but I couldn't find an exact match for both sourdough and 100% WW.
If you're willing to share your secret recipe, could you please, pretty please, let folks know the edition, page number, and what modifications you made?
I'm guessing you took the 100% WW with yeast and converted to sourdough. So timings would help.
Thanks.
I'm using the 15th Anniv. BBA, p. 245 recipe for Basic Sourdough Bread. I just used 100% WW (it *does* say unbleached BF or other combination of flours).
The only change I made was adding the stretch and folds at 20 minute intervals for two hours (6 total).
As I'd hoped, 48 hours later and the loaf is noticeably more sour. I don't think it's going to last long enough to see much more development.