{"id":1621,"date":"2012-06-15T23:56:24","date_gmt":"2012-06-16T06:56:24","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1621"},"modified":"2012-07-30T22:10:45","modified_gmt":"2012-07-31T05:10:45","slug":"loaf-52-sfbi-with-tartine-starter","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-52-sfbi-with-tartine-starter\/","title":{"rendered":"Loaf 52 – SFBI with Tartine Starter"},"content":{"rendered":"

Now that I know I was under-proofing my sourdoughs, I’m going to experiment more and try to perfect it.<\/p>\n

These loaves were made with the Tartine recipe starter that I grew and the SFBI sourdough recipe and process. I fed the starter on Thursday at 4:20pm and it doubled in size and peaked at about 8:30pm (four hours). By 9:40am the next morning it had dropped to only about 40% growth and had the smell of sweet white wine. I used this starter without another feed.<\/p>\n

I mixed the dough at 9:55am, divided at made boules at 12:45pm, did only a so-so job of shaping at 1:20pm, and let them proof for 3\u00bd hours. I baked in a 500\u00b0 oven lowered to 450\u00b0 with a cup of water in the bottom for steam. After 25 minutes of baking I vented the oven and baked for another 8 minutes.<\/p>\n

There are two differences between the two loaves:<\/p>\n