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).

  • @[email protected]
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    21 year ago

    Looks great! Do you use the PH meter to also determine when the cold ferment is done? Is it worth getting a meter?

    • @ObMOP
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      11 year ago

      Thanks. It was a tasty loaf. Just needed a bit more acidity.

      I wouldn’t bother with a pH meter. Was just using it in a few batches to get a better understanding of what was happening.

      I wouldn’t use it after the cold ferment. I go from bulk ferment, to shape, to cold and then when that’s done, straight to the oven.