Life has a way of getting in the way of baking (regularly). Thankfully, I’ve been able to continue (albeit a lower pace) and now I’m able to start doing so more consistently.
I’m experimenting with baking more loaves at same time. As part of this experiment I’m also feeding my starter now on a 1:10:10 ratio.
Starting with 3g of starter I’m adding 30g each of water and flour. It takes much longer to rise; however, the peak is more extended.
I use this as the basis of the starter needed for my bake. My recipe calls for 100g starter per loaf. I’m baking 8 loaves so I used 40g of initial starter plus 400g each of water and bread flour and set it on my counter to rise overnight.
I mixed my starter into a bin where I’d autolysed the flour for an hour. Mixed in my starter with a Danish Dough Hook.
I added my salt 30 minutes later and subsequently started a series of stretch and folds (3x every 30 minutes).
Afterwords I left the dough to bulk on my counter covered using my heating mat.
Pre-Shaped the dough after dividing into 900g loaves. This was about 6 hours after my adding my starter.
I let the preshaped loaves sit for about 20 minutes while I greased the tins with ghee. Final shaping and then into the fridge for a cold bulk ferment.
Six regular loaves and two with “Everything Bagel” seasoning on top.
More on this bake tomorrow…
Baked By Bear Sourdough 