White Sourdough
Recipe SourceHere's how Mark Smith rated their bake:
What went well?
Used some tips on gluten formation early and saw result in dough consistency. Looked Smooth
What didn't?
Longer Ferment, dough didnt feel puffy when I shaped it. yeasty boys needs to start earlier/
Baked: January 18th, 2021
Posted: January 18th, 2021
Other notes
- 15:06 1000g white flour, 750 g water 27 degrees, autolyse started - Wait until starter has tripled in volume - 16:53 Adding 150g levain - 17:00 Mix in - 17:26 Mix in 20g salt, 10 ml watter bassinage - 17:47 Folds - 18:11 folds - 19:00 Coil Fold - 19:53 Coil fold - 21:07 Preshape - Bubbles on dough, most likely not enough time to ferment - 21:30 Shaping - 21:45 15 min Shaping Recover - Overnight in Fridge 7 degrees - Two blocks of ice, and spray - Bake 250 degrees 20 min, 20 min off
Born November 17th, 2020
100% Hydration level
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Fred Benenson
January 18, 2021Nice! I am curious what a longer ferment would be – did you want it to be more sour?
Mark Smith
January 19, 2021@fred I'm looking for more oven spring. My loaves make like a middle aged man the minute I score them. They spread.