My sourdough journey began from scratch 3 months ago on March 19. I have spent my days baking endlessly trying to achieve the perfect rise and the perfect crumb. After a breakthrough last week, I finally learned that I wasn’t bulk fermenting properly and everything has changed since. I present to you a classic 85% hydration loaf alongside a blueberry lemon loaf (72.5% hydration).
Recipes I used:
360g Bobs Red Mill artisan bread flour/40g king arthur’s whole wheat flour/340g water/80g starter/8g salt
400g kirklands ap flour/290g water/80g starter/8 salt/100g fresh blueberries/8g fresh lemon zest /1g extra strong blueberry extract
My procedure for both were about the same. Autolyse flour and water only for 1 hour. Mix starter and salt, then immediately slap and folds for 7-15min . I took my aliquot sample within 30 min and performed coil folds every 20 min for the next 3 hours until bulk fermenting was complete about 6-7 hours each. I preshaped and bench rested for 30 min, then shaped and cold proofed for about 4 hours. I baked at 500* in a dutch oven for 35 min total. I scored 7 mintutes in and finished the last 5 min without the lid.
These breads cooled for 2.5 hours before cutting.
by mvstery