Monday, June 02, 2008

sourdough again

Here we go again, sourdough is currently on its 1st rise:

1 lb. bread flour
5oz starter (nice, bubbly and stringy, like wet dough)
0.25oz kosher salt (about 3/4 tbsp.)
1 tbsp. sugar
1 cup water
1 tsp salt
  1. Combine all in mixer bowl with dough hook. Knead for 2 minutes on low.
  2. Turn in oiled bowl, wrap in plastic wrap and leave in warm place to rise for 4 hours.
  3. Refrigerate overnight.
  4. Shape into boule, and let rest on pizza peel dusted with cornmeal for 1 hour
  5. 20 minutes into 2nd rise, preheat oven to 450F
  6. Dust with flour, slash loaf with serrated knife
  7. When putting in oven, pour 1/2 cup hot water broiler pan on top rack
  8. Bake at 450 for 25-30 minutes on pizza stone (it was on bottom rack)
  9. Cool on wire rack for 30 minutes.
  • Excellent top crust: thin, brown, and crisp
  • Good spongy texture; more open/fluffy than last time, soft and chewy
  • Extremely light sourdough tang, almost like white bread
  • Airy "crackle" of bread when removed
  • Would probably work pretty well with grandma's bread


  • Top crust didn't look tightly stretched, a little "gappy", but this is fairly minor
  • Bottom crust burned a little
  • Still not enough airy texture; looking for bigger, uneven bubbles
  • Could be a little more tangy; probably using more starter would do

For next time:

  • Slightly higher on rack (1 from bottom, instead of bottom rack) on pizza stone
  • 25 minutes cooking time
  • Use more starter (10.5oz, based on King Arthur Pain Levain recipe, which is 3:2 flour-to-starter ratio)
  • Use more salt: 1 tbsp

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