experiments in sourdough

Experiments with my current sourdough culture. Trying to find that sweet spot between flavour and effort.

I have screwed around with sourdough for years but always fall out of it because it’s a pain n the ass to maintain and cook.

So this time, I’m determined to make sourdough bend to my schedule, rather than rearrange my life around feeding the beast.

Recipe overview:

  • Wallaby bakers flour (Australian brand).
  • 72% hydration
  • 10% starter
  • 1.7% salt

Method:

  • “no knead” (stretch’s and fold - ~20 minute intervals for ~2.5 hours)
  • +4hr bulk ferment at 22°C
  • +30hr (refrigerated) final rise in banneton.

Bake:

  • Heavy bottom stainless pan (on parchment)
  • Baked at 240°C-220°C (40 minutes total)
  • 20 minutes @240°C covered by steel bowl
  • Uncovered and baked for 10 minutes.
  • Removed from pan (directly onto oven wire rack)
  • Turned down to 220°C for 10 minutes

Rested:

  • oven off, door cracked open and left to cool for an hour
  • served after a 12 hour rest.

Review: Not bad. Great oven spring. Could have better acidity. Crispy crust but a bit too much “chew”. Nice, medium density, open crumb. Extremely low sugar (great for extra crispy toast with Vegemite and grilled cheese).

  • RBWells@lemmy.world
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    1 year ago

    Yes it has to fit your life, but I’ve found sourdough the easiest ferment to maintain. Bung it in the fridge, take it out and refresh into the big starter before making bread, take a little bit of that and refrigerate it for next time. It’s robust.

    Your bread looks gorgeous!

    • ObM@lemmy.worldOP
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      1 year ago

      My starters have always been harsh taskmasters. “Feed me now!”, “Oh, refrigerated me too long - now I just sits when you try to wake me.”, “I’ll rise if and when I feel like it”…

      Not this time. This time I’m gonna defeat this starter - beat it into submission!

      Experiment #4 is doing its bulk ferment now.

      • desGroles@lemmy.worldM
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        1 year ago

        Most impressed that you’re using a pH metre and are only on attempt number four. Also, that pic of your bread made my stomach growl, which is the best compliment, looks delicious.

        • ObM@lemmy.worldOP
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          1 year ago

          Ok. A few weird things with my Lemmy client. It double posted the comment and one of them is linked to the main post instead of a reply. So. Uhhh. Yeah thanks and see other comment for details 😀