So the other day I stumbled along this post and I realized my sourdough bread looked exactly like the first picture on the top left. So How do I ferment more? Is it to bulk? Thanks in advance.
I use all purpose flour instead of bread flour if that changes something. Also I’ve been told maybe the cause of that very tight crumb is the hydration, so does anyone have any good (all purple flour) sourdough recipes with more hydration (?) thxx
Here’s my recipe:
https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/
by Caffeine__c
3 Comments
Bulk longer.
I think you can add time during either the bulk rise or the second rise (as that recipe calls it).
It would be an interesting experiment to move an hour from bulk to second rise and see what difference that makes …
Mine has been decent but I started letting mine go to what I thought would be overproofed as an experiment. I wound up with the best I ever baked. If it looks under, just go longer.