My main sourdough page is published at www.kinberg.net/wordpress/stellan/sourdough_bread/
This is my sourdough bake 30. making a small loaf (350 gr flour)
Sourdough 29 became almost perfect. the only issue was that the bottom of the bread did not get a nice color and crunchiness. It was maybe because I put the loaf in a thick iron bucket that did not heat up enough.
So I followed the same procedure as with sourdough 29 but with two modifications:
- I fermented and baked the loaf in a thinner aluminum bucket (for cakes)
- I had a little shorter resting time in the fridge (7.5 hours)
- and a shorter fermenting time (about 1 hour 25 minutes) as I saw the loaf got a nice growth and elastic surface)
I did so as I did not want to be baking after midnight.
I started on Thursday short after midnight (24.30) and finished the baking on Friday at about 23.10.
i followed again two sourdough bakers methods.
I followed Tom’s stretch method ( stretch periods with 30 minutes rest in between) before the fridge acidification rest.
After the rest in the fridge, I followed Alex´s edge folding and format method.
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.
|My sourdough baking log|
|1. making levain = Waking up sourdough Thursday 24:30
Rest (1) in fridge until Fri 5.40
Added 5 gr Italian” Lievito madre” that contains a lot of yeast cells.
At 6.40 I put the levain in the oven with the lamp on and a bowl with warm water. Alex´s method
8:50 (after 2 hours 10 min), doubled in size and
|2. Create the dough.
|Rest 1. Flour water absorbing 30 min
|Work 2 – stretching/rests. Fri 09.45 Following Tom’s method.
7.5 hours in closed bucket in in fridge.
Out of fridge Fri 19.10 to warm up 10 minutes.
|Work 3. Edge folding Fri 19.20 Alex´s method
I prepared a Semolino flour and “Lievito madre” mix (90-10%). I know that this “Lievito madre” flour has lot of yeast cells in it.
I fliped the dow and sprinkledit iwht this mix.
|Work 4. Fri 19.55 Last edge stretch and formating to get a good surface tension – Alex´s method with knife puwhings.|
|Rest 4 – fermentation – Fi 20.00
In thin aluminum bowl over warm pellet oven.
|Work 4. Baking preparation
Did cut the dough.
|Rest 5. Baking 2ithout lid. Fri 21.25|
|out of oven Fri 23.10 (after 1 hour 45 minutes)|
(1 = bad ->5 = best)
Very good texture, good taste but low acidity.