After a year or so of experimentation I found 2 things that help me get consistent results .
1st is using a kitchenaid to mix the dough in the beginning, although you can do this by hand – the main trick is mixing it for around 3-4 mins until it’s smooth. I find that most recipes tell you to only mix until everything is combined, but I find this early knead helps with developing a stronger gluten network. I then rest it and proceed with stretches and folds.
2nd is bulk fermenting on the counter overnight – I am in the UK with slightly cooler temps, but I basically leave it almost until it gets over-fermented (this loaf for example was bulk fermented for 11 hrs), I find that this helps with both the flavor and the crumb!
by Mysterious_Brush4085
13 Comments
That’s a helluva beauty loaf there!
Thx for the tips 🙂
I’m also in the UK and having issues with rise, do you also reduce your hydration?
i think pushing fermentation is a great tip. Feel like most of people are afraid of overfermenting and don’t really realize how much fermentation good flour can take
That’s not controversial, besides your bread look great!
Mixing in a starter that’s already fallen after a feeding, straight from the fridge is controversial. Can confirm, it works every time I do it though.
I recently started doing gluten development right after mixing and I’ve noticed a massive difference too, it’s come out so fluffy. I’m never going back. I also leave it bulk fermenting until it’s *just* beginning to go over, gives a fantastic taste
Could you share your recipe? Thanks
Hm, the UK is not too far from me (Germany). I’m coming over for supper, alright? 😉
Couldn’t agree more about the mixer! My loaves have improved massively since using it.
I bet your loaf tastes amazing. It looks amazing too.
I have been using long BFs my last few loaves. I find that they have the best taste I have ever pulled off but my typical levels of oven spring and ear are lacking. Do you find the same happens when you long BF? Mine look very similar to yours. I don’t really care about the missing ear and slightly flatter shape since it tastes so good but I want to make the connection in my head.
Beautiful!!!
I’m about 3 weeks into my sourdough journey and seeing your post as I’m about to cry over my starter acting up. I hope one day I will see a loaf like this out of my kitchen 😂 😭
Looks amazing!!
Looks fantastic! A couple of questions:
1. What is the room temperature during bulk fermentation?
2. The 2-3 hour proof, is that in the fridge?
What’s your water temp? I’d love to be able to extend bulk to overnight and shape in the morning, 5 hours total is pushing it for me.
I totally agree about building strength up front, I think it does a lot to improve texture including thin crispy crust too. It seems to me a lot of beginner recipes avoid kneading steps because there’s more technique and nuance to it than coil folds.
As for pushing bulk super long in my experience this doesn’t really work if you’re using more than a little whole wheat especially the weaker ones, but with bread flour yeah it’s very forgiving