Sourdough Technique Tweaks

Well… after that last bake I thought I’d try some tweaks to my technique.

Probably should have reduced the elements I changed at once…

Change #1 – Sourdough Starter. I’ve two (which I haven’t named yet). This was my second.

Change #2 – Proofing. I did my normal 24 hour bulk fermentation prior to shaping. However, I decided to prove in my proving box instead of putting the bannetons back in the fridge overnight. It’s that “back to work thing” and client calls / baking don’t mix well.

Overall, the oven bloom was better but not as good as I’ve previously experienced. Crust dimples were less (expected) since I didn’t bake directly from the fridge. Ear was OK on one loaf and less pronounced on other.

Not a bad attempt… will continue to practice!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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