Sourdough Boules

My latest experiment was looking at my bulk ferment process.

My process for feeding my starter, making my biga, mixing etc all stayed the same.

I bumped up my temp 4°F in my fridge drawer (33°F to 37°F). I also bulk fermented for 36 hours before dividing/shaping my loaves.

This time I separated my loaves into two, 842g balls and preshaped. Bench-rested for 45 mins, shaped and put into my round bannetons. I left them on the counter until the oven heated.

Scored then Baked them per my standard 35 minutes in Dutch Ovens at 420°F (convection) lid on.

I then removed them from the Dutch Ovens and baked another 4.5 minutes on a cold pizza stone to keep the bottoms from over baking.

Regular Sourdough Boule
Sourdough Boule with Chia Seeds

Overall I’m pretty pleased. Crust looks good. Oven-spring looks good. Overall shape and color looks good. We’ll see how the crump comes out once they’re cool.

Ah… the joys of tweaking your sourdough baking technique!

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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