This is my fifth loaf. I keep feeling like I’m close to getting it but a few things are off still.
It doesn’t have that sourdough taste no matter what I do (I’ve done 12 hour cold proofs, 24 hour cold proofs and 30 hour cold proofs). It tastes nice still but no twang.
It’s a little gummy each time still.
I just cannot get the bulk fermentation right. I’m doing it differently each time to try and see what’s the “sweet spot”. So far overnight has been best due to the temperature (16-17 degrees Celsius over night)
My start is quite old and established (I brought it from British sourdough and have done various feedings of 1:1:1, 1:4:4 etc)
Recipe :
120g starter
500g flour
300g water
10g salt
5pm Add starter to water and then flour and salt. Let rest for 30 minutes. Folds every 30 minutes x 4. The dough is 18.4 degrees Celsius at this point.
Then I left it over night until 7am. Still a bit sticky and almost doubled (always scared to leave it longer) then I shape and put it into the fridge for 24 hours.
Baked this morning at 7am.
I did a score at 7 minutes. 25 minutes at 240 degrees then 15 minutes at 200 degrees.
I mean it’s acceptable and no one in my house complains (husband and two children 5 years old and 11 month old devour it) but I’m not sure what I’m missing. When the temperature gets warmer I’m going to try and do bulk fermentation in the day so I can monitor it better.
by Effective-Egg-7090
2 Comments
Looks great! Things I’ve found that give your bread a bit more tang , let your starter get a bit more acidic. Use some rye or whole wheat and make a levain and wait to use it after it peaks The longer you use it after peak the more lactic bacteria populate. Adding some whole wheat or rye to your dough helps as well because they both have more bran left in them. The more bran the more naturally occurring yeast and lactic bacteria left over from the milling process. And using less starter to increase the bulk fermentation time, which allows more time for the lactic bacteria to populate as well .and as you’ve tried, increasing the cold proof to well over 24 hours. The thing you need to be careful about is making a starter or bread too sour can ruin it because a high ph level will add low down yeast activity I’d experiment with like one thing at a time and see how it works for you.
I will argue that this is actually perfect