Sourdough Bread (makes two loaves):
– 170g Sour dough Starter
– 750g Warm Water (Purified Bottled Water)
– 22g Salt (Morton Kosher Salt flakes)
– 1028g Flour (King Arthur Bread flour)
Sourdough starter (mix in at peak):
– 40g of discard
– 80g water (Purified Bottled Water)
– 80g Flour (King Arthur Bread flour)
Procedure:
– Mix all the ingredients above together to get a shaggy dough and cover with a damp towel for 1 hour.
– After the hour, start with your first set of stretch and folds every 30 minutes for 2 hours.
-After the last stretch and folds leave it in the mixing bowl on the counter covered for 4-5 hours. (This is the serious business bulk fermentation time)
– Divide the dough in half and shape them. Then flour a banneton and plop them in messy part up and I sticked one in a fridge over night (cold proofed one for experimenting) and one for about 30 minutes or until oven was ready.
– Preheat the oven with your dutch oven inside (lid on) to 450 degrees for 1 hour.
– Score your design, put it on parchment paper (oven safe) and then bake it in the Dutch oven for 25 minutes (with the lid on) after that bake for 25 more minutes (with the lid off) or until desired color!
– WAIT FOR IT TO COOL COMPLETELY BEFORE CUTTING INTO IT! (An hour or two)(Yes I wait that long)
by WebMaleficent4397
7 Comments
Wow that’s a significant difference in crumb!! Thank you for sharing your strategy! Is there a discernible taste difference between the two?
I LOVE a sourdough experiment! Both look great but I love a cold proof crumb apparently.
Thank you for this! 💜
Was one of the loaves cold proofed overnight? Or do you mean the 30 minutes in the fridge is the cold proof?
I’ve actually been skipping proofing at all lately and find I like it better! Just ferment, shape, straight to the oven.
I would’ve loved to have seen these scored the same for a smidge better control scenario (only because the cold proof loaf made me audibly gasp) but I love this comparison. Thanks for doing all this work so we don’t have to 🥹
One thing to consider is that the cold retarded dough is going to be fermented longer than the one that is baked same day since it takes hours for the dough to cool to ambient fridge temp (roughly 10f per hour) during which it will continue to develop.
Im confused. You didn’t specify if you baked both loaves after an hour in the fridge, or did you bake one after an hour in the fridge and cold retard the other overnight?