Congrats to our first two certified Sourdough Specialists!

I tested a few things in a bake this weekend. The formula calls for 10% whole wheat, which is all from the levain. I also used 6 coil folds because I wanted to try proofing them in a couche set up vs. in a banneton and wanted to make sure there was good dough and gluten structure. I tried to keep the temperature above 80 degrees F through the mix and fermentation. I baked two but was trying to size so that in the future I could bake three at a time on my baking stone with an inverted full-size hotel pan on top as a baking shell. I attached the details from my baking formula spreadsheet (adapted from Chef Philip at Culinary Exploration). One version has my notes and the other is blank. I'm working on a way to be able to share more formulas in this format but in a 'live version' so you can change the inputs to match your baking preferences. BreadScore came back at 79. Not too bad considering I tried a bunch of new things here. Crumb is custardy and delicious. I wish I would have gone a bit darker on the bake.

I adapted the Little Spoon Farm Country Loaf recipe to include some olive oil for a softer crust. My starter was born last November. Picture #2 is before the cold proof, # 3 is after the cold proof, and the rest are self explanatory. I am wondering what the smaller holes near the top are telling me so that I can improve this loaf next time. Ingredients Used: 100 grams starter at peak 450 grams KA Bread flour 50 grams KA WW flour 320 grams spring water, 20 grams divided 10 grams salt 20 grams EVOO Mix starter and water until milky, add flour and mix until shaggy, cover rest 1 hour. Dissolve salt in 20 grams reserved water, pour dissolved salt water over dough masssge in gently, and EVOO. This is where I thought I ruined it but it came together nicely and absorbed the EVOO after a 1 hour rest. After rest l did 3 rounds Stretch & Folds every 30 minutes. I kept the dough in my bread proofing box around 74-76 degrees. It was in there for about 7-7.5 hours. Then I pre shaped, covered let rest 30 minutes, then I did the final shape, floured out I banneton seam side up, let rest for 30 minutes. Then I to the fridge for 15-16 hours for the cold retard. Preheated oven to 500 when baking vessel inside for 30 minutes. I used a pan of water in the lower rack for steam. Let dough I banneton set at room temp while oven is pre heating. Turned onto sling, scored. Put in vessel, lid on. Baked at 450 for 25 minutes covered, then uncover and bake for 20-25 minutes. Loaf was 209 degrees. I wsit d two hours to cut it. Please be kind this is the first time I have out myself out there like this so to say..

Today, I baked a BEAUTIFUL loaf of sourdough. This time, I baked in a cast iron (similar to a DO, (extra deep cast iron) with a sheet pan over it because I don't currently own a true DO). I'm finding that I am not a super huge fan of this baking method. It was pretty, it has a good ear, nice oven spring as far as I can tell. My only issue is that the crumb is still a little more gummy than I would like for it to be. I know that a homemade sourdough bread is NEVER going to be exactly like fresh bakery bread, however, I know there has to be something more than this. I loved the look of the crust. I used the same recipe as the last few... 165g starter, 400g water, 15g sea salt and 650g bread flour. I kneaded by hand for 10 minutes, bulk fermented for 9 hours on the counter in a 72° kitchen (was 50- 60% raised) and cold proofed overnight in refrigerator. Opinion please... the only thing I did different was the cooking vessel. Preheated to 500°, reduced to 475° when bread went in, baked covered for 35 minutes with steam pan on bottom rack then removed lid, baked 25 minutes at 450°.

This pain au levain didn’t turn out the best so while I know it’s not going to be a high score 😞 these are the loaves that benefit most from the BreadScore feedback! I’m happy with the oven spring but am wondering if it’s under proofed (I think slightly) or also just a shaping issue?