Beginner’s Sourdough Bread, Take 2

From The Perfect Loaf

Schedule

https://www.theperfectloaf.com/beginners-sourdough-bread/#h-baking-schedule

  • 11am levain
    • 5-6 hours
  • 3pm autolyse
    • 1 hour
  • 4pm Mix
    • 3 folds at 30 mins: 4:30, 5:00, 5:30
  • 8:15pm divide, preshape, bench rest
    • Bench rest 25 min
  • 8:35pm shape
  • 8:40pm proof on counter
  • 9pm retard overnight
  • 12:30pm bake

    Weights

  • small metal ramekin 34g
  • big mixing bowl 344g
  • med ceramic ramekin 219g
  • weck jar 404g

    Levain

    19g starter 19g wheat flour 19g bread flour 38g water 95g total weight 5-6 hours room temp

    Autolyse

    387g bread flour 57g whole wheat flour 26g dark rye flour 302g water 772g total weight Should be 78F Mix and cover, 1 hour room temp

    Mix

    25g water 9g salt 85g levain Rough total: 866g, plus up to 25g water (866-891g)

    Log

  • used all purpose vs bread flour for levain, oops
  • levain weight is correct
  • levain on schedule at 11am
  • pre-weighed the flour for autolyse, just add water
  • autolyse looks good, water temp 78F, autolyse temp 78.8F after mixing
    • Still not sure how vigorously to mix the autolyse
  • mix: 19g water. Seems less sloppy than last time. Finished at 4:10.
  • pre-shape: 8:30. Fairly strong dough, no bubbles however.
  • Shape, 9pm. Decent-looking boule. a few surface bubbles.
  • Going to try proofing in a metal bowl with a bit of olive oil to stop from sticking
  • Oven has a “proof” setting - unfortunately, it’s 100F minimum
  • Proofed in oven at above for 20 mins, in the fridge at 9:30pm.
    • Tomorrow: preheat 12:30, bake 1:00pm, cool 1:50pm, eat 2:50-3:50pm.
  • Shaped loaf: shaped

    Result

  • Decent structure. Round was a little wonky and off-kilter, but basically the right shape. Good oven spring. baked
  • Crust: excellent! A tad hard to cut on the bottom though.
  • Crumb: not great? sliced
    • A few big holes, mostly pretty dense, sandwichy crumb
    • A few gummy spots where it looks like the bread didn’t cook long enough
    • Didn’t measure temp when I took it out
    • Possibly I messed this up by trying to do some post-proof reshaping to get it into more of a ball at the end.
  • Maybe bake at 475 for first 20 mins next time?
  • Flavor: pretty good. Bit of a sourdough-y aftertaste. Could be sourer.

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