3
Experiments in sourdough.
(lemmy.world)
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).
Didn't mean to derail the whole discussion with the pH thing! And like you I've experienced some Lemmy issues which cause me to post strangely sometimes. Going back to the bread, fermentation looks spot on to me, I did think to myself that 4 hours with a 10% inoculation in Australian winter may not be enough, although perhaps your fridge isn't particularly cold. Strange that the fridge time didn't develop enough acidity for your liking, but if you were to add an interesting wholemeal at 10 or 20% of the flour mix think you might find the flavour that you're looking for? I've got a cheap pH meter very similar to yours that I bought for sourdough, what has stopped me from using it is because it is cheap I've got to make a solution from the dough and measure the pH of that and it seemed like a schlep.
Batch #4 is out - trying for more of a sandwiching crumb... https://lemmy.world/post/1007486