January 6, 2024 - 6:45pm
Look what I have created!!!!
It's getting better all the time.
AP Flour Sourdough boule. 14 hrs. From mix to done.
#ArizonaWinterCoolkitchenBake
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It's getting better all the time.
AP Flour Sourdough boule. 14 hrs. From mix to done.
#ArizonaWinterCoolkitchenBake
Looks amazing! I also live in Arizona and adjusting bread to the winter temperature can be a challenge, but you seem to have overcome that obstacle.
Thanks so much Aha.
Baking 100% sourdough bread in general is challenging. Add in a very cool kitchen, and one needs to have the patience of a saint. That being said, I feel like, had I followed my instincts, this simple bread could have been perfect. Rather than wanting instant gratification, In hindsight I should have opted for an overnight cold finish to the proofing and retard. As it is I want to say my final room temperature (low side) proof only reached 75%. As soon as I consume this delicious toast I will build another 100g of mother at 100% hydration for yet another try. Practice makes perfect after all.
Kind regards,
Will F.
Did you think I was going to say anything else but by me?
I swear I kill me!!!
Anyway, I call it the Pop-Pop cookie bake method.
Step #1. Begin building the mother culture for the days bake.
Step #2 prepare the dry and wet ingredients for a cookie bake, without combining them.
Step #3 make a hearty breakfast for the family
Step #4 After breakfast, together with the princess mix, shape & bake a batch of cookies.
Step #5 much later in the morning, once the mother is mature begin building the sourdough bread.
Step #6 use the residual heat in the oven to achieve a more Lab. Friendly environment for the bulk fermentation.
Easy pesy lemon squeezey.
Unrelated
The sour rye is lovely
Back on point. The flegling AP flour sourdough is looking good after the second set of folds. This for sure will be a overnight cold, proofing.
...before the bread. First loaf in a long long time. There are a lot of nice little places to ferment so don't forget the dishwasher after putting the dishes away. The residue heat can be nice and don't forget to cover the dough. :)
Merry Christmas and Happy New year!
I think it's about time that I did something with rye, too.
Paul