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{"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

While on vacation in France, I indulged in so many fresh baguettes and pastries. Since returning home, I’ve been craving that same fresh quality, but without the hefty grocery store prices and unnecessary ingredients. So, I decided to give bread baking 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’s a worthwhile pursuit!<\/p>\n\n\n\n\n\n\n\n

Bake Day<\/strong>: Saturday 8\/24\/24, morning bake
Last Starter Feed<\/strong>: 8\/4\/24 (19 days ago). Starter resting in fridge since.<\/p>\n\n\n\n

Refresh – Thursday 8\/22\/24 9:00am<\/h5>\n\n\n\n
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>\n\n\n\n
<\/p>\n\n\n\n
Levain – Friday 8\/23\/24 9:00am<\/h5>\n\n\n\n
\n
25g starter<\/li>\n\n\n\n
25g whole wheat flour<\/li>\n\n\n\n
25g bread flour<\/li>\n\n\n\n
50g water<\/li>\n<\/ul>\n\n\n\n
Despite today’s cloudy and cooler weather, the levain nearly doubled in size after just 4 hours. I was on a tighter schedule, so I couldn’t let it rest for the full 5-6 hours as the recipe suggested. <\/p>\n\n\n\n
Autolyse – Friday 8\/23\/24 12:00pm<\/h5>\n\n\n\n
\n
412g bread flour<\/li>\n\n\n\n
57g whole wheat flour<\/li>\n\n\n\n
301g water <\/li>\n<\/ul>\n\n\n\n
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 my last dough<\/a> was short 129g of flour! No wonder I kept mentioning how wet and shaggy the dough was. D’oh! Hopefully, this adjustment means this loaf will turn out even better.<\/p>\n\n\n\n
Mix – Friday 8\/23\/24 12:45pm<\/h5>\n\n\n\n
\n
9g salt<\/li>\n\n\n\n
95g levain<\/li>\n\n\n\n
25g water<\/li>\n<\/ul>\n\n\n\n
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
Bulk Fermentation – Friday 8\/23\/24 12:50pm<\/h5>\n\n\n\n
\n
Stretch & fold #1 – 1:20pm<\/li>\n\n\n\n
Stretch & fold #2 – 1:50pm<\/li>\n\n\n\n
Stretch & fold #3 – 2:20pm<\/li>\n\n\n\n
Stretch & fold #4 – 2:50pm<\/li>\n<\/ul>\n\n\n\n
Shape – Friday 8\/23\/24 4:30pm<\/h5>\n\n\n\n
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
Proof – Friday 8\/23\/24 4:45pm<\/h5>\n\n\n\n
Bake – Saturday 8\/24\/24 10:15am<\/h5>\n\n\n\n
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
\n
$\"\"$
After proofing, before going into the oven<\/figcaption><\/figure>\n\n\n\n
$\"\"$
Air bubbles peeking through<\/figcaption><\/figure>\n\n\n\n
$\"\"$
Nice color on the crust<\/figcaption><\/figure>\n\n\n\n
$\"\"$
Even air bubbles throughout<\/figcaption><\/figure>\n\n\n\n
$\"\"$
Open, chewy crumb<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
<\/p>\n\n\n\n
Final Thoughts<\/h5>\n\n\n\n
Perfection! The crumb was moist, chewy, and dotted with evenly distributed tiny air bubbles. The crust was sturdy and crisp. There’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’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’m making this again!<\/p>\n","protected":false},"excerpt":{"rendered":"
While on vacation in France, I indulged in so many fresh baguettes and pastries. Since returning home, I’ve been craving…<\/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":"\nSourdough 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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Levain – Friday 8\/23\/24 9:00am<\/h5>\n\n\n\n\n25g starter<\/li>\n\n\n\n25g whole wheat flour<\/li>\n\n\n\n25g bread flour<\/li>\n\n\n\n

Autolyse – Friday 8\/23\/24 12:00pm<\/h5>\n\n\n\n\n412g bread flour<\/li>\n\n\n\n57g whole wheat flour<\/li>\n\n\n\n

Shape – Friday 8\/23\/24 4:30pm<\/h5>\n\n\n\nI 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

Proof – Friday 8\/23\/24 4:45pm<\/h5>\n\n\n\n

Shape – Friday 8\/23\/24 4:30pm<\/h5>\n\n\n\n
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