My main sourdough page is published at www.kinberg.net/wordpress/stellan/sourdough_bread/
This is my sourdough bake __. making a small loaf (___ gr flour)
Sourdough 30 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.
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|
|The levain floating test|
|2. Create the dough.
|Rest 1. water absorbing
|Work 2 – stretching with rests
|Rest 2 lactobacilli culture
|Rest 3. warming up|
|Work 3. Edge folding
|Work 4. Fri 19.55 Last edge stretch and formating|
|Rest 4 – fermentation – Yeast cell growth and CO2 production|
|Work 4. Baking preparation|
|Rest 5. Baking|
|out of oven|
(1 = bad ->5 = best)
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