Practicing dough handling before working on another batch of baguettes. My sourdough starter became quite crazy active after I switched it's last feeding from the generic AP I've been using to KAF AP so I tried a simple sourdough recipe to test it out.
http://stellaculinary.com/recipes/70-hydration-sourdough-boule
| 110 | g | Warm Water (Filtered) | 70% | |||||
| 200 | g | Poolish Starter | 39% | total weight | ||||
| 160 | g | Flour, Bread | 87% | |||||
| 40 | g | Flour, Whole Wheat | 13% | |||||
| 6 | g | Salt | 2% | |||||
| 516 | g | 1.14 | pounds | |||||
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The poolish starter was with KAF AP, the WW was KAF, the rest of the flour was my generic AP.
It did take about 10-15 minutes of slap and folds to get the dough stretchy instead of breaking when I tried a window pane test. I wasn't working quickly, just trying to get an idea for how it felt. I stopped as soon as it seemed to hold it's shape.
Size before bulk rise -
Size after bulk rise - only 2 hours but it appeared to have exceeded the 1.5 times rise suggested.
Shaped and ready to proof (in the same bowl)
After proof, it appeared to hold it's shape
Baked seam side up Forkish style in a stoneware dutch oven. It did have oven spring, not as much as I had hoped. Still having problems with over proofing it seems. I did do the poke test and it looked right but I'm missing something. I added a large cast iron pan in the oven just to hold the heat more steady, this seemed to work well and keep temps more stable with the uncovering/rotating etc.
I lost a lot of air bubbles in the shaping stage and the crumb suffered. I'm guessing my gluten development was still not good enough. At least it is shaped something like a boule and not a pancake :) And my starter has proved healthy so I can get more practice. Now I'm craving some Rye.
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judging from the size of the proofed dough ball. Looks pretty good baked though. Poke tests don't work well for boules. If you poke it and the hole stays there you are too late.by quite a bit. It should bonce right back but it should pretty much return to the surface in a minute.
Nice improvement - pancakes are great if your having them for breakfast:-) Well done.and
Happy baking
seems to be my bread super power :) I made sure to take a bunch of photos to help me compare.
The over proofing has me a bit confuzzled. Bulk rise for this recipe was supposed to be 2-4 hours but I may have got there in 1-1.5 hours. It's spring-ish in MI, not like it's hot or anything.
"It should bonce right back but it should pretty much return to the surface in a minute." - you meant it should NOT bounce right back, correct? Based on what I was seeing the dent only came back partially so "too late by quite a bit" sounds right. I've retarded the starter in the fridge and will try again tomorrow keeping a much closer eye on it. The acceleration is curious.
Pancakes are great anytime, as long as pancakes were the plan :) The bread tastes good, not amazing, but definitely good.
Happy Grains dab - found a local mill that has some interesting fresh stone ground varieties that will be fun to play with eventually a la dabrownman style - eventually ;-) http://www.westwindonline.shoppingcartsplus.com/catalog/item/8052270/8747725.htm Not the same as home milled but maybe good for a pinch of this and a splash of that, Lucy style.