- Making the levain
- Create the dough
- Stretching and resting
Starting date and time: Monday July 9 at 9 pm.
I start earlier as I am tired after the trip from Göteborg.
I repeat what I made in my third bake but with a different flour and bucket.
I follow again Tom in his Youtube video visible in www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough
It looks like the full wheat flour absorb more water so I had 1 dl more water in the dough.
This is the multipurpose bucket with lid I bought at the Swedish ÖB and used in this bake.
This was my levain and dough mix calculated for 2 breads:
Levain ingrediences (made this 10 pm Monday July 10)
( Same as the previous levain but at 9 pm day 1 and a different wheat flour.)
- 160 gram full grain wheat flour (~2½ dl) in
- 160 gr water (1.6 dl) and
- 1 table spoon of starter
9 hours in the refrigerator in a plastic bowl i laid in a plastic bag.dough
Create the dough
(started 8 am Tuesday, day 2)
- I usd Almost all the levain (2 table spoons)
- mixed in 600 gram (6 dl) water
- with 450+400 gram wheat flour. (Should have been a little bit less (50 gr) as this flour absorbed more water.)
2 hours rest in refrigerator in a plastic box with lid.
- A few gram dry coarse salt added during third stretch over the dough
Stretching and resting –
creating protein network
- 8.30 am rest 1 in smaller box with lid in room temp (21 Celsius).
- 10.30 stretch 1 with wet hands.
- Added l dl water without salt (I were distracted by a phone call and I forgot therefore to add salt in that water. Dry flour on the bottom of the can and hard flour grains in the dough. Less flour next time!
- 10.35 am rest 2 in smaller box with lid in room temp
- 11.10 stretch 2 Getting slimy. The box is a little bit small to stretch in.
- 8.35 am rest 2 in smaller box with lid in room temp.
- 11.45 Stretch 3 Stretched the dough in a bigger plastic container as it was difficult to work in the smaller one. The dry flour grains disappeared. A nice slimy dough now.
- 11.50 rest 4 in the smaller box with lid in room temp
- 12.15 stretch 4. Still a little bit wet in the bucket. Maybe because the lid keep the humidity well. That should be good for the dough.
- 12.20 rest 4 in the smaller box with lid in room temp
- Divided the dough in 2 parts on a floured surface.
- Put each part i a bowl and
- 1 pm. Put the bowls in the refrigerator in plastic bags.
The doughs should, after the stretching part, have rest for at least 8 hours (“Over night” to get acidity. But I didnt so the bread did not get the acidity of my previous breads.
Final stretch and formatting
I am tired today and didn’t want to get the bread baked to late so I decided to start earlier, after just a 4½ hour dough rest in the refrigerator. I think I will get a good sourdough anyway as I added to whole levain to the dough.
- 5.30 pm. Took out the doughs from the refrigerator to rest 30 min in room temperature.
- 6.00 pm . Took up the dough gently and stretch each dough without breaking it a few times.
- got a desired circular shape for both doughs
Fermenting – producing CO2 bubbles
- 6.15 pm I laid the doughs on the baking sheets.
- I covered with lids.
- I set the oven to 50 temp Celsius during the first 40 minutes rest to get a higher fermenting temperature and to max (270 Celsius) the last 30 minutes.
- I let the doughs rest totally 1 hour before the baking preparation:
I forgot this step.
- 7.15 pm Cut the top of the dough
- 7.45. bake 25 minutes in 260 degrees celsius under cover
The doughs grew three times, probably because I forgot to cut the doughs.
- baked10 minutes in 260 degrees celsius without cover
- I lowered the oven temp to 200 and held it so for another 15 minutes. I were afraid to get the bread to burned as I have the bread laying high in the oven. A friend of mine use to lower the temp too after a while in the oven.
Cooling and tasting
The bread should have cooledover a grid under a towel over night. but I could not avoid to open one of these as I had no bread at home. It is soft but the acidity is almost none. Most probably is it because I let the dough rest after the stretching only 4½ hours instead of 8 in the refrigerator . The taste is however like normal bread. Fully eatable. But I discovered the day after that the bread was not fully cooked. Maybe 35 minutes witout cover next time?