So today I decided to go back to AP Chem and record everything, proving that an observed phenomenon is changed by the observation, I think I have a successfully fermented, proofed, shaped loaf.
It's a 73% hydrated version of the Perfect Loaf's Beginner Sourdough.
I have all the numbers. House temp, humidity, dough temp at several stages. I still didn't preferment the dough like the recipe, just used mature starter. I think getting the yeast a taste of the new flour ratio will help even more.
Starter is solid, survived two preheating incidents. I named my main one Sisyphus and going to name the backup Phoenix.
I'm pretty good at autolyse. Getting good at stretch and fold. I am not at all good at shaping. I watch those videos of pulling the dough close to you and I do that and nothing happens. Practice practice practice, eh?
Picture #1: autolyse
Next up, mixed after levain and then salt. I didn't reserve any water, I think as I increase hydration, I definitely will.
Next, after two stretch and folds. Trying to judge rise in this bowl is impossible.
Bubbles!!
It's in the fridge cold proofing, on a flour dusted towel in a smaller bowl. Pitcutes after bake tomorrow.
I’ve got it.
after cold proof
after baking 450 20 lid on, 30 lid off
Awesome looking boule! How'd the crumb turn out?
Very very nice result! Glad you chose the name Phoenix for the back up starter has a nice ring to it.
Benny
Getting there.
Crispy crust, chewy inside, but a little light on sourdough tang. I’m thinking a little less BF at room temp, and the same cold proof?
Second run at the recipe, this time with a levain instead of using starter from an overnight feeding.
I forgot I was doing quarter loaves and mixed up the entire levain so decided to to a side by side of 73% and 75% if I could. Also picked up a few items at the restaurant supply store. They didn't have a bread lame, but gave me a safety blade to use.
The 73% is cooling and the 75% is in the oven.
?