Sourdough 26

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Introduction

 

My main sourdough page, published at www.kinberg.net/wordpress/stellan/sourdough_bread/

This is one of my pages in my baking diaryIMPORTANT. This is not a professional recipe page.
These are my baking diary notes that help me remember what I did on the previous bake. As you may have read on my main page I recommend keeping notes of quantities and time to learn from past mistakes. So have I done since I started making sourdough bread.

  1. I followed Alex´ s method almost entirely this time.

I got a nice texture but not the acidity I looked for. read my conclusion.

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Index

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Baking diary notes

 

Waking up sourdough Fri 15.40
(Should have started at 13.30)
= make Levain
Time: until it double in size and floating test passed, 3 hours, 20 min.

Making the dough Fri 19.00

with  My mnemonic proportion:

  • 1 levain (200 gr):
  • 2 water (400 gr):
  • 3.5 flour (700 gr) I used extra 100 gr Semola
    (it could have been some 20 gr more) 

Rest 1 Fri 19.10  (40 minutes in oven with lamp on)

kneading Fri 19.50 10 minutes

  1.  Add 12 salt and espresso cup of water
  2. Method: turn. grab, turn, smash, pull, role)
    (still to sticky. Remember 2. 20 gram more flour.)

Rest 2 Fri 20:10 (4 hours in oven in bucket closed with lid)

Fold and format before final rest. Fri 23.05
I start 65 earlier, earlier as I am tired. 

all folds with quick movements!

Folding 1
Sticky big dough

      1. Drop dough on unfloured table
      2. Sprinkle with flour and flip
      3. Fold the Edges in the center 
        until you get a rough ball.

Rest 3 (30 min on table covered with cellophane) Fri 23.10
until it get a pancake shape

Folding 2 Fri 23.40
I first of all divide the dough into 2 loaves. This big on has not enough space in my small bread baskets and then the baking bucket.

      1. Sprinkle the dough and flip it upside down.
      2. Fold the bottom to almost top
      3. Right to almost left
      4. Left to almost right.
      5. Top to bottom
      6. and bottom to top
      7. roll it up.
        Form into a loaf.

Final loaf shaping with hand

    1. Push the  loaf with knife in all directions.
    2. Feel the surface tension

Rest 4 Fri  (overnight in fridge)

    1. Put loaf in  floured bucket.
    2. Cover with handkerchief. in the fridge

Baking preparations.

    1. 2 hours before using it or when dough  bounces back when gently poking it,
    2. prepare oven paper
    3. Put oven at max temp with bowls and lids.
    4. Brush away extra flour.
    5. Dough into the hot bowl
    6. Cut it
    7. Spray water over–

Baking

    1. vith lid
      lower to 220 C (?)

      bake for 25 min
    2. Without lid
      bake for another 25 min or until stick test passed.
       

After bake

  1. Cool over grid
    without covering it to preserve crispiness

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Conclusions

Quality Vote
(1 =  bad ->5  = best)
Texture  3
Taste 4
Acidity  2

Very good texture and taste but low acidity.

 Looking at sourdough bake 9 I found the difference between the method I used here (Alex’)  and at that time (Tom’s).

I wrote at that time:
“I got a good acidity keeping the stretched doughs in the refrigerator over night 12 hours 15 minutes. “

With Alex method the lactobacilli have not time and temp to multiply enough. So I get a levain with few lactobacilli able to multiply in the dough.
The high temp that Tom recommends may also have helped.

Plan for next bake

I can not believe that the problem with acidity is that I have a poor or weak lactobacilli culture in my starter. 

In my next bake, I plan to keep the levain overnight in the fridge as Tom suggests and next morning, take it out 1 hour before using it and keep it in the oven as Alex suggests, to allow the yeast cells to multiply. Then I  use it when making the dough when the floating test is passed.