Sourdough Bread
January 28th, 2024
Step 1
Levain
1/27/24 11:00 PM
100 Grams of AP Flour
100 Grams of Water
20 Grams of Starter
Step 2
Autolyse
1/28/24 11:45 AM
300 Grams of Bread Flour
700 Grams of AP Flour
525 Grams of Water @ 108° F
Let sit for an hour before next step
Step 3
Mix
1/28/24 1:20 PM
220 Grams of Levain
20 Grams of Salt
27 Grams of Water
Stretch and fold for 8 minutes
Step 4
Bulk Fermentation
1/28/24 1:30 PM
3 sets of stretches every 30 mins for first 1.5 hours. Bulk fermented for 8 hours total
Step 5
Preshape
1/28/24 9:30 PM
Step 6
Shape
1/28/24 10:36 PM
Step 7
Bake
1/29/24 5:00 PM
Preheat oven to 450F. Bake for 20 mins with lid on. Remove lid and bake for another 30 mins.
Final Results
- Grade
- C
- Notes
- It seemed good straight of the oven but became denser after a few days in the fridge