Beginner’s Sourdough - Another time
I am still working on my skills with sourdough, having had some recent success I thought I see if I can replicate that success. With this bake I also thought I’d try shaping using a spritz of water on the counter and my hands, unfortunately that didn’t go so well. I’m not sure why it didn’t work, perhaps I used too much water, that is the most likely cause. After the shaping didn’t go well with water, I let the blob rest and then reshaped using flour, this went a bit better but not as good as my previous bake.
Same formula as before except 78% not counting any water added during coil folding so probably even higher.
I think that some of the huge spaces in the crumb are from my shaping issues, as the slices of bread further out from the center have a nice crumb structure. The crumb wasn’t wet or gummy at all and the bread tasted good with a slight sour tang which tasted great with the curry tomato poached cod that I made to go with this. I do plan to bake this again and next time will reduce the hydration a bit and I’m hoping for better results again. Sorry about posting this same recipe but I like to document my progress even if it feels like two steps back sometimes. All good though as it will always be a learning process. Fortunately we like the flavour and texture of this bread.
Benny
