I went through a period of non sour sourdough. I couldn’t figure out what I was doing wrong, when finally it dawned on me what I had changed…I was doing my starter rise on the counter and it is now winter time.
Switched it up! I made 2 slightly smaller loaves because I made one for a friend and one for me.
85g starter
425g bread flour
255g water
8g salt
Fed my starter and let it rise for 4 hours in the oven with the light on (that’s where my tang was missing!)
Combined starter with water, whisked until combined. Added flour/salt. I don’t autolyse, never had an issue.
Covered with a wet flour towel
Stretch and folds, every 30 minutes for 2 hours.
Bulk ferment 12 hours on the counter…the wet towel is super important cause I live in a dry climate and it keeps the dough from drying out.
Shaped, laid the loaf in my banneton, reshaped again 30 minutes later.
Cold rise for several hours (one loaf was only 2 hours because I was meeting my friend for lunch)
Preheat oven to 475° w/ Dutch oven in the oven
Once preheated, turn down to 450° and place loaf in the Dutch oven, cook for 30 minutes
Turn down to 400° and finish loaf on the rack for 15 minutes.
The biggest thing is my starter rise. I’m blown away how much changing this one variable has added the tang that I’ve been searching for this entire time. Also, my crumb is beautiful, IMO. It’s perfectly chewy and airy…I really feel like I’ve perfected my technique.
Maybe this will help someone here. Happy baking, yall!!!
by cocolimenuts
1 Comment
This looks incredible! How old is your starter?