Experiments with my current sourdough culture. Trying to find that sweet spot between flavour and effort.
I have screwed around with sourdough for years but always fall out of it because it’s a pain n the ass to maintain and cook.
So this time, I’m determined to make sourdough bend to my schedule, rather than rearrange my life around feeding the beast.
Recipe overview:
Wallaby bakers flour (Australian brand).
72% hydration
10% starter
1.7% salt
Method:
“no knead” (stretch’s and fold - ~20 minute intervals for ~2.5 hours)
+4hr bulk ferment at 22°C
+30hr (refrigerated) final rise in banneton.
Bake:
Heavy bottom stainless pan (on parchment)
Baked at 240°C-220°C (40 minutes total)
20 minutes @240°C covered by steel bowl
Uncovered and baked for 10 minutes.
Removed from pan (directly onto oven wire rack)
Turned down to 220°C for 10 minutes
Rested:
oven off, door cracked open and left to cool for an hour
served after a 12 hour rest.
Review:
Not bad. Great oven spring. Could have better acidity. Crispy crust but a bit too much “chew”. Nice, medium density, open crumb. Extremely low sugar (great for extra crispy toast with Vegemite and grilled cheese).