{"id":967,"date":"2012-03-12T00:42:54","date_gmt":"2012-03-12T07:42:54","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=967"},"modified":"2012-03-12T00:54:12","modified_gmt":"2012-03-12T07:54:12","slug":"loa-29-sfbi-sourdough-again","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loa-29-sfbi-sourdough-again\/","title":{"rendered":"Loaf 29 – SFBI Sourdough Again"},"content":{"rendered":"

I used the same recipe as Loaf 27 – the “two feed liquid levain sourdough,” made from the SFBI starter now in it’s third generation. The first step was to take the starter I made after Loaf 27 and do two feedings over a 24 hour period to get it to a 100% hydration, and to build up the amount I’d need for four loaves and another starter to archive in the fridge. I ended up with 600g of liquid levain.<\/p>\n

For four 500g loaves the recipe was:<\/p>\n\n\n\n\n\n\n\n
Flour<\/td>\n941g<\/td>\n<\/tr>\n
Water<\/td>\n564g<\/td>\n<\/tr>\n
Yeast<\/td>\n1g<\/td>\n<\/tr>\n
Salt<\/td>\n24g<\/td>\n<\/tr>\n
Liquid starter<\/td>\n470g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I’m not sure the 1g of extra yeast really affects anything.<\/p>\n

After mixing, the dough ferments for 2.5 hours with three folds about 1\/2 hour apart. The third picture below shows how beautifully the dough came together over that time. I then divided it into 500g sections and shaped boules for them to rest for another 1\/2 hour.<\/p>\n

During some of that time I searched out videos for shaping, since that was my biggest problem last time. I embedded my favorite one below – it’s consistent with what Frank showed us in class. This time went a lot better, but judging from the crumb of the final loaves I don’t think I’ve nailed it yet.<\/p>\n

The final shaping was followed by a 1.5 hour proofing time. My oven only has room for two loaves, so right after shaping I parked two of them in the fridge for 30 minutes to allow for the delay in them waiting their turn in the oven – I’m not sure they would have over-proofed if I hadn’t done this, but I wanted to play it safe.<\/p>\n

My scoring worked well this time – I just went for it rather than sweating about it. They were baked on a pizza stone in a 500 degree oven that was reduced to 450 when the loaves went in. I also added a cup of hot water to a pan on the bottom of the oven for steam. Total baking time was about 22 minutes.<\/p>\n

Results<\/strong>
\nThe final loaves were beautiful. They developed nice ears in the oven, and browned to a nice golden color. The crust didn’t soften this time, keeping a nice crunch.<\/p>\n

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Nice ears<\/p><\/div>\n

The crumb is still a bit troublesome – I’d like to see the holes more consistent. Some of the larger holes were long along the loaf causing me to suspect my shaping skills are affecting them poorly.<\/p>\n

The flavor was a little bland with no hint of sourness. I think I was a little shy on the salt. Instead of trusting my 3g per tsp. measurement, I used the scale to measure the 24g. It ended up being 7 tsps, where my other measurement suggested it should have been 8 tsps. Judging from the flavor, I should have put in the extra tsp.<\/p>\n

Lessons<\/strong><\/p>\n

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  • I did the proofing on wood cutting boards this time rather than on a linen couche. This kept the bottom (which was later the top when flipped onto the peel) damp, which I don’t think is good.<\/li>\n<\/ul>\n

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