Ladies and gentlemen, it‘s another flatish sourdough bread. The crust looks good though and it smells great. It tastes good, too. Come to think of it, sourdough bread bought at a German bakery doesn‘t look all that differently. So I guess I am happy enough with the result.
I roughly followed a recipe by #theclevercarrot.
Yes, I didn‘t only use wheat flour. Therefor, I guess I should not expect the same results regarding the rise.
This time it was with mystery flour from the local farmer‘s market. Two villages over is a family-owned (I think) mill — when I was at the market yesterday, wanting to buy strong wheat flour, the daughter recommended their „gristmill mix“. It contains wheat, rye and a bran-mix —> the mystery part. More wheat than rye and the bran is clearly visible.
I mixed the water and flour first and let it rest 30ish minutes (autolyze), before adding the starter and salt. Compared to the original recipe, I doubled the starter (100g) and added 60g of sesame seeds as well at this stage. Next time I need to add more sesame seeds, because I barely noticed them just now, when eating my first two slices.
After the four sets of stretch-and-folds I let the dough rest for about 4 more hours. So roughly about 7 hours of bulk rise? The dough looked puffy-ish, I saw some bubbles and it had risen. I plonked it onto my worktop (gently), shaped it, let it bench rest and tried to shape it again — didn‘t manage to flip it. Alas, I still haven‘t bought a bench scraper. It did have a decent consistency though and was definitely better than last time.
I chilled the dough over night in my proofing basket for maybe 10 hours. Unfortunately it did the pancake-thing again, after I moved it into my cast-iron pot. It did rise a little, while I pre-heated the oven, so I was pretty optimistic. Maybe I just have to live with a limited rise with this type of flour?
In the recipe the shaping is done after chilling the dough over night. Something to consider for next time. Maybe that way I can avoid the pancake thing… So far I have had a hard time with shaping my dough, as I have had high hydration doughs so far and the dough is too sticky.
Anyway, bottomline, slowly getting there…