Baking time….

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…

@theclevercarrot #theclevercarrot

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