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introduction

My ninth sourdough was made following Sabastiéns advices I have shared at  www.kinberg.net/wordpress/stellan/sourdough_bread/#Sebastien

But the dough became to to wet with the Italian  flour I used and I got a flat bread good to make Pane Cunzato with.

This time I go back to Tom’s method with stretching.

HINT. The main page about sourdough, its preparing methods, history and science is documented in www.kinberg.net/wordpress/stellan/sourdough_bread/

index

• Introduction
• Making the levain
• Create the dough
• Stretching and resting
• Final_stretch_formatting
• Fermenting
• Baking_preparation
• Baking
• Cooling_tasting
• Conclusion

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Making levain

Levain ingrediences (made this Saturday  August 24 at 22.15) 

• 100 gram  Italian Divella I wheat flour bought at Discount Canneto
• 80  gram Italian integrale Casillo  wheat flour bought at Discount Canneto
• in 180 gram water (~ 2 dl) and 
• 2 spoons of a bubbleing starter

~ 11 hours in the refrigerator in my plastic box with cover.

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Create the dough

(Start 11 am Sunday  August 25) 

I solved all the levain in 4 dl Fontenoce water 

Then I added  12 dl wheat flour 1 Divella bought at Discount Canneto

I mixed this with a wooden spoon

• 45 min rest (Rest 1) in room temp in a plastic box with a lid over to protect humidity over the frigerator where it is warmer
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Stretching and resting

creating protein network

• I added A few gram dry coarse salt before the first stretch
• The rest of the stretches and 30 min rest proceeded well. The dough became elastic and slimy stretched well.
• Last and fourth stretch at 13.30
• I divided the dough in 2 parts and put it in the refrig in two bowls covered with plastic.
• it has to stay overnight (>8 hours) but as I started late (I needed to sleep som more today) I decided to leave it in the frig until tomorrow. 

(As recommended the doughs should, after the stretching  part, have rest for at least 8 hours (“Over night” to  get acidity.)

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Final stretch  and formatting

Monday  morning August 26) 

• 10.30 am. Took out the doughs from the refrigerator to rest 60 min in room temperature.
• 11.30  am . Took up the dough gently and stretch each dough without breaking it a few times. 

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Fermenting – producing  CO₂ bubbles

• 11.30 am.  laid  the doughs on the baking sheet with baking paper paper to fermet 2 hours in room temp (25 celsius)

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  Baking preparation

• 1.30 pm oven at 250 temp Celsius when I put the cutted doughs in the oven to be baked 

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• Baking

• 40 minutes at max temp.
• l2.10 pm   lowered temp to 160
• Nice color . 15 minutes more baking at this 250 Celsius (max) with ventilation

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Cooling and tasting

 

The bread became nice and fully baked.  The taste is good with a fine acidity.

 

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Conclusion

i got a good acidity keeping the stretched doughs in the refrigerator over night 12 hours 15 minutes. The doughs were nice after having been warmed up. I had flour on the table when I made the last stretch before formating. I did not got the nice  holes maybne because of that but however I got a good consistence.

the first bread I am very satisfied with.