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.
- I followed Alex´ s method almost entirely this time.
I got a nice texture but not the acidity I looked for. read my conclusion.
- Baking diary notes
- awakening sourdough, making levain
- making dough
- Rest 1
- Rest 2
- Fold and shape
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
- Add 12 salt and espresso cup of water
- 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!
Sticky big dough
- Drop dough on unfloured table
- Sprinkle with flour and flip
- 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.
- Sprinkle the dough and flip it upside down.
- Fold the 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 with hand
- Push the loaf with knife in all directions.
- Feel the surface tension
Rest 4 Fri (overnight in fridge)
- Put loaf in floured bucket.
- Cover with handkerchief. in the fridge
- 2 hours before using it or when dough bounces back when gently poking it,
- prepare oven paper
- Put oven at max temp with bowls and lids.
- Brush away extra flour.
- Dough into the hot bowl
- Cut it
- Spray water over–
- vith lid
lower to 220 C (?)
bake for 25 min
- Without lid
bake for another 25 min or until stick test passed.
- vith lid
- Cool over grid
without covering it to preserve crispiness
(1 = bad ->5 = best)
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.