Sourdough Bread
October 27th, 2023
Step 1
Levain
10/27/23 8:30 PM
100 Grams of AP Flour
100 Grams of Water @ 78° F
20 Grams of Starter
Step 2
Autolyse
10/28/23 9:30 AM
1000 Grams of AP Flour
600 Grams of Water @ 85° F
Step 3
Mix
10/28/23 10:07 AM
1000 Grams of Autolyse output
20 Grams of Salt
200 Grams of Levain
Dough was extremely wet and sticky. I added a little more flour to compensate.
Step 4
Bulk Fermentation
10/28/23 11:00 AM
3 sets of stretch and folds for first 1.5 hours every 30 mins
Step 5
Divide & Preshape
10/28/23 3:00 PM
Dough spread out very quickly. 3 preshapes were needed.
Step 6
Shape
10/28/23 3:45 PM
Needed a bit more flour to compensate for the stickiness
Step 7
Bake
10/29/23 9:00 AM
Preheat oven to 450F. Bake for 20 mins with lid on. Remove lid and bake for another 30 mins
Final Results
- Grade
- F
- Notes
- No rise. Very dense. Looked like a pancake. Likely underproofed and overhydrated.