Sourdough Bread
February 13th, 2024
Step 1
Levain
2/13/24 11:00 PM
100 Grams of AP Flour
100 Grams of Water
20 Grams of Starter
Step 2
Autolyse
2/11/24 11:08 AM
500 Grams of AP Flour
500 Grams of Bread Flour
540 Grams of Water @ 99° F
I didn't use the pinch and fold method. This time I gently swished the water and flour around with my fingers until it was all mixed in together.
Step 3
Mix
2/14/24 11:45 AM
220 Grams of Levain
20 Grams of Water
1000 Grams of Autolyse Output
Stretch and fold for 8 mins. Final dough temp was 78 degrees F
Step 4
Bulk Fermentation
2/14/24 12:00 PM
3 sets of stretches and folds every hour for first 3 hours.
Step 5
Divide & Preshape
2/14/24 9:45 PM
Step 6
Shape
2/14/24 10:45 PM
Step 7
Bake
2/15/24 3:00 PM
Preheat oven to 450F. Put backing steel on lowest rack. Bake for 20 mins with lid on. Remove lid and bake for another 30 mins
Final Results
- Grade
- B
- Notes
- This was one of the best loaves I've made in a while. I'll keep using the gently mix during the autolyse step and see if the improvements persist.