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20d • BreadScore™ Archive 🗃️
Central Milling Classic Sourdough Attempt #1
Sometimes you don't feel like sharing because you know you made dumb mistakes that you know better than to make. This was a formula I never made before, and I was determined to follow it as written even though my intuition told me several times that I should do something different.
Anyway, my starter hadn't doubled but I used it anyway. I decided to open bake on my baking stone instead of with a Dutch oven. The 2 hours of bulk fermentation called for seemed too short (and my kitchen temperature was a bit low), but I only extended by 30 minutes. It called for an hour and a half on the counter after shaping, and that's all I did despite signs the dough wasn't ready for cold proof.
I'm worried about my starter health and think that may be the biggest contributor. But I could have maybe made up for that with longer bulk fermentation and/or finding a way to keep the dough at 75 F as called for.
Bake and learn. This formula is designed especially for the flour I'm using and for a 75% hydration loaf, so I'd really like to try it again and make the adjustments to see if I can get a decent bake out of it. That's why I'm calling this attempt #1. I have a three day weekend coming up, so I'm planning on trying it again. In the meantime I'm going to pay extra attention to my starter to see if I can get it doubling or more in the time it should. I'll try some peak-to-peak feedings at a 1:3:3 or 1:5:5 ratio and watch how it is doing.
Keep baking, Bachman. Keep baking.
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Central Milling Classic Sourdough Attempt #1
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