I think I may have figured out where I've been going wrong. I'm not doing the bulk ferment long enough and I haven't been doing a proper cold retard either. Yes, I should know better. So today I'm going to try to take the time to do things right. I fed my starter at noon, and as soon as it finishes peaking, I'm going to mix my dough and do a proper bulk ferment as well as refrigerate it overnight. Then I'm going to bake it tomorrow which is Sunday. I'm actually going to try to bake it in a dutch oven this time in my toaster oven. I'm really hoping this will work.
****************************************
10/5/24
Trying a different feeding ratio. 1:3:2 — 50g starter, 150g flour, 100g water.
I just realized this morning as I was emptying the last of my flour into my container, that I had accidentally bought the wrong kind this past week and have been using all purpose flour instead of bread flour. I'm wondering if that's why my loaf last week was such a flop.
I decided to create a second post because the first one had gotten too long. A lot has happened since my last update. About mid May I had to put my bread making on hold due to some things going on with my family. Around this time I had ordered a kit for making sourdough that included two proper jars. Breaddie now has a new home. I also made some more adjustments to the ratios of bread flour to rye flour. I now only do about 20% rye. Anyway though, she ended up hanging out in my fridge from around the middle of May until the middle of August without being messed with. I think I might have gotten her out and did a discard and feed once or twice during this time but did not bake. I'm really not sure at this point with everything that was going on though. I recently decided to experiment with using her and some recipes in my bread machine. Thankfully when I got her out and woke her up she performed beautifully. I am still working on how to possibly make a real sourdough loaf in the bread machine. My main problem is that the loaves have come out a little too dense. I think if I just my technique and bulk ferment longer I might be able to do it. I will keep you guys updated and try to do a little better.
This is my most recent loaf and it did pretty well.
No comments:
Post a Comment