Hello,
My first post. Been doing lots of reading on TFL, and a bit of baking. I joined the Great Global Isolation Baking show, and am now making some delicious, albeit "beginner" sourdough loaves. I've tried some various recipes, trying to follow them very closely as I learn more.
I came across a recent post on KAF called Don't Be a Bread Hostage. Baking with cold starter from the fridge seemed neat, why not? This is a method that the Author, Martin Philip, credits to Maura Brickland, who had developed it over some years. I know that there has also been extensive discussion of exactly this going back to 2009 or so on TFL. I learned a lot from reading a few of the other stories.
I used Martin's slight adaptation of Maura's original at the bottom of the post. He uses 750g APF, 250g WW, 20g salt, 750g warm water. I made one change in that I used 50g of 100% hydration starter. After the initial rise at room temp, it had at least doubled in 12 hours. Long story short, I got wonderful crust and flavor, but maybe not quite the rise I was hoping for. Crumb is a bit tight throughout, but especially in the core of the loaf. The cut loaf in the picture didnt rise quite at much, especially on the ends and sides, and has less distinct "ears." I did not do an autolyse, which I may also try for this. I ended up with a warm-ish dough, in the 82 degree F range. Too warm?
I have a few thoughts myself, but curious what other folks think. Baked on a pizza stone and steamed 20 min. I think a few things are at play:
1.Possibly my starter isn't as vigorous as I thought. (Less likely, I think I hit all my targets for bulk.)
2.Oven needs more top heat
3.score was too shallow, too upright. (cut loaf pictured in particular)
4.my homemade bannetons are too wide, creating a wider loaf, and/or need more rounded sides.
5.A bit of rough handling at preshape/shape. It was sticky so I had to get a bit bossy. More flour on surface? Maybe I went light.
6. Per Martin's recommendaitons, since I saw a doubling, I put the shaped loaves straight in the fridge, maybe they could have sat out for a bit?
7.Dough too warm?
I got close! what do you all see? I am really enjoying reading everyone's questions, and following along as people get insights from some very experienced bakers on here. I dont think you can reliably know "what went wrong" with so many variables, but I just wanted to share, and see if anyone had any conjectures or estimations.
Bake on, O Bakers!
-Will
Lets see if we can't get a better photo, shall we?
bump