Getting the hang of it

After a full year of confidently producing what I can only describe as expensive, artisanal frisbees, I think I may have accidentally stumbled upon something resembling competence in sourdough baking. But more importantly, consistency.

For twelve long months I wrestled with dough that seemed to have more opinions than I did, flopping, spreading, and generally misbehaving like it had somewhere better to be. My crumb structure ranged from "ambitious ceiling tile" to "accidental focaccia," and my oven spring was less of a spring and more of a polite shrug.

Turns out (and bear with me here because this will shock absolutely no one), gluten development is rather important. Who knew! A year in, I finally replaced stretch and folds with the slap and fold method, and the dough transformed from a sulky puddle into something that actually holds its shape. I nearly wept.

I have also discovered that a thermometer, a water spray bottle, a banneton, and some rice flour are not, as I previously assumed, optional extras for people who take this too seriously. They are, it turns out, just… basic tools that help me things go right, consistently.

Also reducing the ingredients in proportion so the bread can fit in my casserole dish, which I use as a Dutch oven really helps with oven spring and blistering crust.

So here I am: one year in, only slightly humbled, and producing loaves that (on a good day) I'm no longer ashamed to photograph from multiple angles.

350g Bread Flour

50g Country Grain

280g Water

80g 100% hydration Starter

Add water and flour then mix until incorporated.

After 30 minutes, slap and fold for 10 minutes

After 30 minutes add starter and fold in.

After 30 minutes dimple the dough using wet fingers then add the salt. Using wet fingers continue to dimple the dough for a few minutes before gently folding in the dough until the salt is incorporated.

After 30 minutes slap and fold for 10 minutes.

By this point the dough usually passes the window pane test.

Bulk ferment for 7 hours at ~25C

Pre-shape then shape then into a banneton dusted with rice flour.

12 hours at ~5C in the fridge.

Remove from fridge then lower into casserole dish and score using a razor blade.

A few sprays of water on top of the dough, lid on and bake at 250C for 20 minutes.

Remove lid and continue to bake at 250C.

Burp the oven halfway through this part.

Remove bread from the casserole dish and bake for a final 10 minutes.

Now I’m confident about how the dough feels with enough gluten strength, I’m going to experiment with increasing the hydration.