Instead of targeting a 30% or less (as the Sourdough Journey chart for example suggests) rise, I’m ending bulk at 90-100% rise in a very hot kitchen (~30c). Using a higher protein flour seems to allow this.
I’ve also been religiously feeding my starter twice a day and it doubles quicker than it ever has.
Recipe:
600g 13.5% protein bread flour
60g whole wheat flour
500g water
135g starter
13g salt
Method:
Autolyse flours and water for 3 hours.
Add starter and salt and mix in stand mixer on low speed for 10 minutes.
3 sets of coil folds at 20 min intervals.
Bulk ferment for 3 hours at ~30c.
Preshspe and quick bench rest before shaping and putting into banneton.
In fridge at 2c for 20hrs.
Preheat oven to 250 and cook on stone with steam for 20 mins.
Remove steam and reduce heat to 210 and cook for further 25 mins.
by 29x29x29
15 Comments
Was there a rational in breaking the rule? Or was it a random expt?
Beautiful loaf! I also think the 30% rise is wrong. I watched a Chad Robertson (owner/baker of tartine) video of him making a country loaf and he just waits for it to get big and bubbly from what I can tell. Definitely NOT just 30-60% rise. He also said that he would either let the dough continue to rise in the banneton for about 4-6 hours RT or CF overnight a minimum of 8-12 hr. So basically he’s letting it ferment beyond what the sourdough journey guide says and the sdj is based on the tartine method. I don’t know for sure but it seems like it should be puffy and jiggly before pre shaping. https://youtu.be/U4dyWZZVeWI?si=dzkOc2LTDevp33Au
Beautiful crumb ! I do the same with my starter and letting it out of the fridge has been a game changer.
I also agree that pushing the fermentation further gives better result, and is even necessary when using strong flour.
If you’re in a hot Australian summer at +38C, you can’t go over 30% rise, you’ll overshoot the proofing window in minutes, and your fridge will not be able to cool down your dough fast enough to stabilise.
You say hot kitchen, but your dough maybe cooler on the counter. You can’t judge dough temp by ambient temp, only by thermometer.
On hot days, I actually try and actively keep the dough cooler during bulk (ice water hydration, ice packs and esky cooler) and push it further, around 80-100% at around 25C.
Good crumb. SDJ bulk table is just a guide. Adjust accordingly based on environment and flour. Ymmv.
30% rise is suggested where? More like 80% min. I never feed my starter except just before a bake I add as much as I need and stand it in a container with hot water.
You can make a proofing box. Use a cooler or similar or even a cardboard box or two nestled into each other, lined with a plastic bag and add a few bottles or jars filled with hot water.
Looks great and I’m a big fan of pushing fermentation as well. I feel like the sourdough journey chart is more of a minimum rise guideline to avoid underfermenting. I just made what might be my best bread ever by bulking to 150% at 24c
Your bread looks great. Honestly, I’ve never heard that 30% was a major guideline before in 15 years of baking. It might be a good idea if you have a very hot kitchen. A much better guideline is to closely watch and mark your finish volume and then adjust up or down after each bake until you nail what works best for you.
Are you people actually all astrophysicists or something??? I just make mine based off vibes. You think your great grandmothers were weighing out flour and doing math? No they just put the flour in the freaking water and waited til something interesting happened
Ima try this craziness! Gorgeous crumb
I’ve always shot for a huge amount of rise and it’s never failed me. 30% would be massively underproved for me.
Absolute perfection
Can I ask abt your starter? What ratio are you using for twice a day feeds? And I assume that same ratio is going into your bread? Thanks
Unbelievable – How do you keep your baker healthy at 30C?
I think your fridge is colder than the chart. Maybe that helps.
Thank you!! I’ve been looking for a ‘recipe’ for making sourdough in a hot kitchen for a while now. You have given me hope👍🏻