I’m still quite new to sourdough and after a string of flops I decided to ignore the clock for this loaf’s bulk fermentation and only went by appearance/feel. It’s definitely better than any of my recent loaves, but I’m wondering if it’s still leaning on the side of under proofed? Recipe and steps were:
Pan Rústico from New World Sourdough
– Built levain with 50g of starter at peak (1:1:1 starter with whole wheat flour), 50g bread flour, 50g whole wheat flour, and 100 gram warm water
– Levain peaked after about 12 hours in my 67 degree house
– Put levain in fridge overnight to use the next morning
– Warmed levain back up to room temp in jar via a warm water bath
– Mixed levain with 500g warm water
– Added 600g bread flour, 100g whole wheat flour, and 300g all purpose flour
– Squeezed until water was incorporated
– Slowly added 200g of water, squeezing until incorporated, over 10 minutes
– Let rest for 20 minutes
– Added 20g salt, 30g water, and squeezed until incorporated
– Transferred dough to clean oiled bowl, covered with a dishcloth, and let rest for 30 minutes
– Three rounds of stretch and folds, with 30 minute rests
– Bulk fermented for 11.5 hours in air temp between 67 and 69
– Shaped dough in rounds, let rest in uncovered bannetons for 30 minutes
– Plastic wrapped and proofed in fridge for 12 hours
– Straight into 500 degree oven from fridge
– Baked in Dutch oven for 10 minutes at 500, then 15 minutes at 475
– Finished with lid off for 20 minutes at 475
– Let cool on rack for 1.5 hour before cutting
by thetallestalonearth
6 Comments
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Great looking crumb. I would say underproofed maybe. Couple of things jump out about your technique. Only 3 rounds of stretch and folds… that seems light. You’re the one feeling your dough but I would bet another round or two wouldn’t hurt. This would develop more strength. Second 11.5 hours might be ok but at those extremely cold fermentation temperatures it might need longer. Try to get those temperatures up. In my cold kitchen I put my dough in the oven with the light on AND a liter of hot water. That gets the dough temp up around 78 or so.
You might also try the cold oven technique. It really worked for me.
Well done! It does seem that you could push bulk fermentation a little longer. It is holding up well to the long cold ferment which tells me that your yeast levels are good.
I’m curious why you refrigerate your levain. It seems like so much extra work. I just make the levain the night before and let it sit on the counter overnight.
I’m wondering if it’s too far past its peak when you finally use it. Is there a reason you make it so far in advance?
I was so nervous about over fermenting that I just couldn’t wait any longer haha. I’ll have to be braver for the next bake
Looks so good!