Here is my best loaf, my first attempt with 75% hydration. Process:
90g starter, fed with 70% AP flour and 30% WW at 1:3:3 and then 1:1:1 before baking. 330g water and 450g bread flour (I use Bob’s Red Mill). Autolyse water and flour for 1 hour. Fold/pinch in starter with 10g more water until mostly incorporated, and add 10g salt. (All in all, 75% hydration, 20% levain).
Coil folds every 30 minutes for the next 2 hours (4x). My kitchen was crazy cold this day, so at room temp my dough finally doubled after 10ish hours. Preshaped gently, rested 20 minutes. Shaped gently into a boule, placed on a floured tea towel in a bowl and into the fridge for a 13hr cold retard.
Baked straight from the fridge in a hot Dutch oven at 500 degrees for 25 minutes lid on, and then 450 degrees for 35 minutes lid off. It got super dark, so I think next time I’ll keep the lid on for longer.
Cooled for 3 hours before cutting into. Flavor wasn’t super sour… how can I get a more sour flavor? A LONGER cold retard?? 😅😅
Any tips to improve things?
by coridoodledop
6 Comments
I’m looking for a stronger sour flavor too curious what people say, I like my coffee, black and my sourdough sour lol
Yes, a longer cold retard will make it more sour!
Looks great, adding some whole grain (25%+) and using less starter (10-15%) have worked for me in terms of sourness
Longer cold ferment will help, I’ve had the best luck with between 15-20 hours. and if I start producing loaves less sour than I like, I up my % of WW in the starter and if it really needs a kick start, I add a small spoonful of rye flour every few days
I just came here to ask about bubbles on my crust, and yours has them too! Any idea what causes that? Even if it’s just cosmetic, I’d like to learn to avoid it.
https://preview.redd.it/xz0te692zuse1.png?width=2288&format=png&auto=webp&s=6cb26e5077e4a35c729b64f11e0efe31c1c029f3
You can try using a stiffer starter, using less starter to force a longer bulk ferment, and leaving it in the fridge for longer. Essentially anything to slow the process down will help develop the acetic acid necessary for the sour taste. Some starters just have yeast and bacteria that favor more mellow flavors.