{"id":8103,"date":"2024-08-27T22:06:45","date_gmt":"2024-08-28T05:06:45","guid":{"rendered":"https:\/\/sallybzhao.com\/?p=8103"},"modified":"2024-08-27T22:06:50","modified_gmt":"2024-08-28T05:06:50","slug":"sourdough-success","status":"publish","type":"post","link":"https:\/\/sallybzhao.com\/sourdough-success\/","title":{"rendered":"Sourdough Success"},"content":{"rendered":"\n<p class=\"\">While on vacation in France, I indulged in so many fresh baguettes and pastries. Since returning home, I&#8217;ve been craving that same fresh quality, but without the hefty grocery store prices and unnecessary ingredients. So, I decided to give bread baking <a href=\"https:\/\/sallybzhao.com\/sourdough-bread-revival\/\">another try<\/a> and refine my skills until it becomes second nature \u2013 something I can easily fit into my weekly routine. Honestly, nothing compares to a fresh loaf straight from the oven so it&#8217;s a worthwhile pursuit!<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"\"><strong>Bake Day<\/strong>: Saturday 8\/24\/24, morning bake<br><strong>Last Starter Feed<\/strong>: 8\/4\/24 (19 days ago). Starter resting in fridge since.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Refresh &#8211; Thursday 8\/22\/24 9:00am<\/h5>\n\n\n\n<p class=\"\">Since my starter had been dormant in the fridge for over two weeks, I decided to give it a refresh before building the levain to check on its fermentation activity. I fed it as usual, using a 1:1 ratio of flour and water. To my delight, the starter more than doubled and peaked around 7 hours!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056.jpg?resize=768%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-8104\" style=\"width:280px;height:auto\" srcset=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056-scaled.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056-scaled.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056-scaled.jpg?resize=1152%2C1536&amp;ssl=1 1152w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056-scaled.jpg?resize=1536%2C2048&amp;ssl=1 1536w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056-scaled.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7056-scaled.jpg?w=1600&amp;ssl=1 1600w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"\"><\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Levain &#8211; Friday 8\/23\/24 9:00am<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"\">25g starter<\/li>\n\n\n\n<li class=\"\">25g whole wheat flour<\/li>\n\n\n\n<li class=\"\">25g bread flour<\/li>\n\n\n\n<li class=\"\">50g water<\/li>\n<\/ul>\n\n\n\n<p class=\"\">Despite today&#8217;s cloudy and cooler weather, the levain nearly doubled in size after just 4 hours. I was on a tighter schedule, so I couldn&#8217;t let it rest for the full 5-6 hours as the recipe suggested. <\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Autolyse &#8211; Friday 8\/23\/24 12:00pm<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"\">412g bread flour<\/li>\n\n\n\n<li class=\"\">57g whole wheat flour<\/li>\n\n\n\n<li class=\"\">301g water <\/li>\n<\/ul>\n\n\n\n<p class=\"\">With an hour left on the levain, I mixed the autolyse and let it rest for 1 hour. As I was editing this recipe, I  realized <a href=\"https:\/\/sallybzhao.com\/sourdough-bread-revival\/\">my last dough<\/a> was short 129g of flour! No wonder I kept mentioning how wet and shaggy the dough was. D&#8217;oh! Hopefully, this adjustment means this loaf will turn out even better.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Mix &#8211; Friday 8\/23\/24 12:45pm<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"\">9g salt<\/li>\n\n\n\n<li class=\"\">95g levain<\/li>\n\n\n\n<li class=\"\">25g water<\/li>\n<\/ul>\n\n\n\n<p class=\"\">This time, I used the full 25g of water, and the dough held up well. The final dough temperature was 80.8F (measured 15 minutes into bulk fermentation).<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Bulk Fermentation &#8211; Friday 8\/23\/24 12:50pm<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"\">Stretch &amp; fold #1 &#8211; 1:20pm<\/li>\n\n\n\n<li class=\"\">Stretch &amp; fold #2 &#8211; 1:50pm<\/li>\n\n\n\n<li class=\"\">Stretch &amp; fold #3 &#8211; 2:20pm<\/li>\n\n\n\n<li class=\"\">Stretch &amp; fold #4 &#8211; 2:50pm<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">Shape &#8211; Friday 8\/23\/24 4:30pm<\/h5>\n\n\n\n<p class=\"\">I skipped the Preshape step to save time and quickly shaped the dough into the banneton before placing it in the fridge.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Proof &#8211; Friday 8\/23\/24 4:45pm<\/h5>\n\n\n\n<h5 class=\"wp-block-heading\">Bake &#8211; Saturday 8\/24\/24 10:15am<\/h5>\n\n\n\n<p class=\"\">Following the recipe this time, I baked with the Dutch oven lid on for 20 minutes and then another 30 minutes with the lid off.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" data-id=\"8105\" src=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062.jpg?resize=800%2C600&#038;ssl=1\" alt=\"\" class=\"wp-image-8105\" srcset=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?resize=2048%2C1536&amp;ssl=1 2048w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7062-scaled.jpg?w=2400&amp;ssl=1 2400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">After proofing, before going into the oven<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"8106\" src=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063.jpg?resize=768%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-8106\" srcset=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063-scaled.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063-scaled.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063-scaled.jpg?resize=1152%2C1536&amp;ssl=1 1152w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063-scaled.jpg?resize=1536%2C2048&amp;ssl=1 1536w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063-scaled.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7063-scaled.jpg?w=1600&amp;ssl=1 1600w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">Air bubbles peeking through<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"8107\" src=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065.jpg?resize=768%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-8107\" srcset=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065-scaled.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065-scaled.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065-scaled.jpg?resize=1152%2C1536&amp;ssl=1 1152w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065-scaled.jpg?resize=1536%2C2048&amp;ssl=1 1536w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065-scaled.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7065-scaled.jpg?w=1600&amp;ssl=1 1600w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">Nice color on the crust<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"8109\" src=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070.jpg?resize=768%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-8109\" srcset=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070-scaled.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070-scaled.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070-scaled.jpg?resize=1152%2C1536&amp;ssl=1 1152w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070-scaled.jpg?resize=1536%2C2048&amp;ssl=1 1536w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070-scaled.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7070-scaled.jpg?w=1600&amp;ssl=1 1600w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">Even air bubbles throughout<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" data-id=\"8108\" src=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072.jpg?resize=800%2C600&#038;ssl=1\" alt=\"\" class=\"wp-image-8108\" srcset=\"https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?resize=2048%2C1536&amp;ssl=1 2048w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/sallybzhao.com\/wp-content\/uploads\/2024\/08\/IMG_7072-scaled.jpg?w=2400&amp;ssl=1 2400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Open, chewy crumb<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p class=\"\"><\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Final Thoughts<\/h5>\n\n\n\n<p class=\"\">Perfection! The crumb was moist, chewy, and dotted with evenly distributed tiny air bubbles. The crust was sturdy and crisp. There&#8217;s not much I would change about this recipe or process, aside from sticking to the 5-6 hour levain build and 4-hour bulk fermentation, which I couldn&#8217;t do this time. If I had to nitpick, I might try rice flour in the banneton instead of all-purpose flour, as there was slight sticking of the dough. All in all, I&#8217;m making this again!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While on vacation in France, I indulged in so many fresh baguettes and pastries. Since returning home, I&#8217;ve been craving&#8230;<\/p>\n","protected":false},"author":2,"featured_media":8108,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[76],"tags":[136,134],"class_list":["post-8103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-baking","tag-bread"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Success - sallybzhao<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sallybzhao.com\/sourdough-success\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Success - sallybzhao\" \/>\n<meta property=\"og:description\" content=\"While on vacation in France, I indulged in so many fresh baguettes and pastries. 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