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).