Sourdough Experiment (Part 1)

I’m continuing to experiment and tweak my technique.

Lately I’ve been wondering about the oven spring and how my technique early on in my bakes are affecting my end results.

Tweak #1: Starter Feeding

I typically bake sourdough bread once a week. Pre-COVID-19 I traveled for work Monday – Thursday. I would store my starter in the fridge. Thursday evening I usually returned home at 9:30pm. I’d feed my starter about 10pm on a 1:1:1 ratio (110g each of starter, water and my 50/50 blend of Bread and Whole Wheat King Arthur flour).

This time I fed it on a 1:5:5 ratio (30g starter and 150g each of water and my 50/50 blend of flour).

I’d like to see I’d the starter became more active and less acidic (stronger bubbles).

Very Active Starter

Tweak #2: Autolyse

I’ve autolysed like everyone else for “about an hour”. I’d take my flour, add the water and mix with my KitchenAid mixer (spiral dough hook attachment). It was almost a pre-knead since I did this for about 6 mins).

This time I mixed it by hand and let it sit for 2+ hours. I spritzed it with water and covered with cling wrap so the surface wouldn’t dry out.

I then mixed in my levain that I had prepared (500g for this recipe). I made this amount by taking 100g from my fed starter above and 200g each of water and strong bread flour.

Levain is ready!

I mixed in the levain and by doing so started my bulk ferment. About 30 minutes later I added the salt.

I then cover the dough and set it into my fridge. This was about 8pm and I will pull out at 8am Sunday

Excited to see what my results will be…

To be continued….

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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