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Introduction

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

This is my sourdough bake 29. making a small loaf (350 gr flour)

This time I try to follow Tom’s stretch method ( stretch periods with 30mnutes rest in between). I do this to see if this helps me get more acidity.

Time

I started Wed 05:30 and ended Thursday at 11:30.

baking diary notes

This is not a professional recipe page.
These are my baking diary notes that help me remember what I did on the previous bake.

N.B. Now I write how I did. if you want, compare with Alex’s method in his video.

Index
- Introduction
  1. Waking up sourdough
  2. The levain floating test
  3. Making the dough
  4. Stretching with Tom’s method.
  5. Rest overnight in the fridge
  6. Edge folding with Alex´s method
    - Bottom top, left-right folding
  7. Fermentation rest in the bread basket
  8. Preparing for the bake
  9. Bake
- Conclusion

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Baking log

The method used this time.	Alex´s method Rest. (total 790 min= 13.2 hours)	Tom’s method Rest. (total 815 min= 13.6 hours)
1. Waking up sourdough Wed 5:30 100 gr lukewarm Fontenoce water 100 gr wheat flour “Semola Mulino Pratore 1 tablespoon starter B_L To get a warmer oven I put in a bowl with hot water. 12:00 (after 10 hours! ), doubled in size and The levain floating test – passes Wed 17.30		Rest 1 (with levain)
2. Create the dough. Wed 17.30 memo 1L:2W:3.5F 100 gr levain 200 gr lukewarm water 350 gr Semola Mulino Pratore	Mnemonic proportions (Alex, 1l-2w-3f)	With American King Arthur flour
Rest 1. Water absorbing 45 min Wed 17.40	Rest 1 (40 min) (25-40 minutes)	Rest 2 (24-40 min)
Work 2 – stretching/rests. Wed 18.25 (1 hour 50 min)	Add 12 salt and a table spoon water 10 min with: turn. grab, turn, smash, pull, role)	4 Stretches from each side. (5 min each) Rest 3 abcd (30 min each) (Rest 3d = Rest 4) (add salt solution before second stretch) and 4 rests (30 min each) 2 hours with 4 stretches and 30 min pause after each except the last) Salt added before second stretch.
Rest 4 in fridge Wed 20:15 (9 hours 15 min) in the closed bucket in fridge.		Rest 4 (overnight, 8 hours) covered overnight
Rest 3 Thu 05:30 Out of fridge and rest 10 min in room temp.	Rest 2 (4 hours in oven)	rest 5 (in room temp) out 30 min before working
Work 3a. Edge stretch and fold (Alex method) Thu 05:40 Rest 4 (30 min) Format into 1 round loaf with Alex’ surface tension creation with knife pushes	Drop dough on unflowered table flour it and flip it Folding 1 Quick movements! Fold the Edges in the center until you get a rough ball.Rest 3 30 min on table covered with cellophane until pancake shapeFolding 2 Quick movements Sprinkle the dough and flip it upside down Bottom to almost top Right to almost left Left to almost right. Top to bottom and bottom to top roll it up. Form into a loaf. Final loaf shaping Push the loaf with knife in all directions. Feel the surface tension	shape dough unto loaves Rest 6: 25 min covered in warm place. edge stretching Form gently into loave.
Rest 4 – fermentation – Thu 09.00 I let it ferment in thin bake bowl for cakes. heating up oven to max temp. I choosed a thin bowl this time as the bowl I used last time takes time to heat up and I got a white bottom on my bread. I also wants a lower bread as the previous bread was difficult to cut in slices. It was to high and to soft. I put the bowl on my warm pellet oven to favour the yeast cells to produce carbon dioxide.	Rest overnight (8 hours) Put loaf in floured bucket. Cover with handkerchief. in the fridge	Rest 7: 1-2 hours in warm place until Poke indentation stay there
Work 4. Baking preparation Cut the dough.	out 2 hours before working or until elastic surface. 2 hours before using it or when dough bounces back when gently poking it,
Rest 5. Baking Thu 10.20 (1 hour 10 min) 35 min x 2 in 220 degrees C without lid in iron bowl + 10 min with grill to get better color	Oven at max temp. Brush away extra flour. Dough into the hot bowl Cut it Spray water over–	Oven at max temp. Brush away extra flour. Brush away extra flour. Cut it
	lower to 220 C. 35min	lower to 230 C. Bake 20 min
Out of oven Thu 11.30	35 min	Bake 20 min