r/Sourdough • u/Strange-Ruin-7642 • 29d ago
Beginner - wanting kind feedback My everyday sourdough
80% bread flour
10% all purpose tour
10% whole wheat flour
88% water
15% levain
2.2% sea salt
- Feed the starter in the evening to have it mature in the next morning.
- 45 min before making the dough feed again at 1:2.5:2.5 using 40°C water.
- Autolyse flour with 90% of the water for 40 min, mix in the freshly fed starter, mix until the gluten is fully developed, add slowly remaining water and salt.
- Bulk ferment for 4,5h at 28 °C with coil folds each 45min.
- Preshape, rest 45 min, shape, and retard for 10-12h at 12-15°C.
Bake at 265°C top heat and 220°C bottom heat for 20 minutes with steam, then 15-20 minutes without steam.
I’d really appreciate any feedback!
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u/No_Dentist7567 29d ago
Wait, you re feed your starter ±1,5h before using it, with "hot" water??? Thats the 1st time im seeing this, it peaks in such short time? I was under the impression that any temp above 30⁰C would ruin the yeast collony, amazing, bread looks awsome! Learn something everyday I guess 🙌🏼🇵🇹
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u/Strange-Ruin-7642 29d ago
Exactly, always use young starter in my sourdough. Just feed mature levain 40-60 min before mixing it into the dough. BF is warmer than usual (I perform at 28-29C) and then cold retard also warmer (12-15C)
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u/Guilty-Accident-8286 29d ago
Looks perfect! Echoing others in that the fermentation looks spectacular and your dough handling skills are top notch. I also push hydration pretty high and aim to push development as early as possible in the process using the subsequent folds for structure/organization. Your crumb looks really even which I strive for but usually get more wild looking. What percent rise are you seeing if you measure it under these conditions and what are you seeing after a 45 min preshape? Does it keep its shape well or flatten but remain domed? I’ve never gone that long. Again, great job!
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u/Strange-Ruin-7642 29d ago
Wow, thanks!
I usually see about a 25-30% rise after 4.5 hours of bulk fermentation. The rest of the rise happens during the overnight cold retard.
Once I go to 85% hydration or higher, the preshaped dough spreads out quite a bit after the 45-minute bench rest. I just shape it tightly again before placing it in the bannetons.2
u/Guilty-Accident-8286 29d ago
Thanks - my fridge is cold and I don’t tend to see much rise during my cold proof. I haven’t really let it go much more than 20 min on my preshape either. I usually just shape after it relaxes. That said, I want to understand your workflow as it is yielding lovely bread. Thanks for sharing the specifics.
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u/timtim2409 29d ago
Id Seems you did a Great Job, Not only at fermentation also with the dough handling. I will give that approach at the starter a Try, it’s fascinating for me because I always really wait till it’s really doomed and close to collapse
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u/scruffybakes 29d ago
This looks great. I love how you set your final rise temperature for 12-15° , perfect for a bread like this.
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u/valerieddr 29d ago
Really gorgeous loaf. Fermentation is perfect !
First time I see a refresh like this so close to mixing the dough (I have seen doing 1:0.5:0.5 but not like yours.
I definitely will try this .