Im trying simple recepies, mostly from the bread code. My starter is 2 or 3 months old. Triples in size within 4 hours of feeding it 1:1:1 at ~25 ยฐC
I then mix then fed starter into 15% protein bread flour. 70% HยฒO, 20% starter, 2% salt. I try to keep all of the ingredients at ~25 ยฐC.
After total 9 hours bulk fermentation at ~25 ยฐC (4x S&F every 30 minutes during the first 2,5 hrs) the dough has barely doubled. Can this indicate that something is wrong with my starter culture?
Loaf: https://imgur.com/a/vcjSXLG
Crumb: https://imgur.com/a/d8ei6s4
I can't stop laughing at this poor deformed loaf.
I recently bought a Frieling batard proofing basket on sale for $20. While my boule shaping is fine, I've never attempted an oval before... I followed the directions from a YouTube video and somehow got this.
I was afraid I didn't bulk long enough, but the spring was alright. Here are my percentages:
- 75% white - 300g
- 25% wheat - 100g
- 100% hydration starter with 100% whole wheat - 100g
- 80% hydration - 320g at 90 degrees F
I bulked for about 5 hours but my kitchen is cold this time of year and I don't know if it truly doubled in size.
I proofed overnight in fridge for about 15 hours.
Please use whatever tools you desire for sourdough baking!
I admit taking offense at the $290 price tag for the Challenger bread pan ๐
IMHO, after some experimentation, I have come back to a simple Lodge DO for my sourdough home baking needs, and canโt conceive of a reason to spend more on anything else besides novelty.
Other tools Iโve tried: Emile Henry Cloche and Le Creuset
je me demande quelles guirlandes vont avec , vous avez des idรฉes ?
https://preview.redd.it/txnr932ixp681.jpg?width=274&format=pjpg&auto=webp&s=5e5360cddab7e01a05bb5ab6fa85ffd5fe310019
