Finally got oven spring and ears using these techniques for creating tension.
Using the exact method from https://www.youtube.com/watch?v=HlJEjW-QSnQ
Also used her method for reactivating starter but only for one day prior (https://www.youtube.com/watch?v=beKzcOe6w_o&t=81s).
Trying to focus on... Read more
Fed starter from fridge 2x (every 12 hours).
Day 1 8:40pm - Mixed levain (doubled by time of use).
Day 2 7am - Mixed dough, 90F H20, 2.25 hr autolyse (oven w/light on).
Day 2 9:15am - Mixed in salt and levain usin... Read more
Day 1 10pm - Mixed levain 10g starter, 100g flour (50/50 AP/WW), 100g water. Left at room temp ~65F
Day 2 6:50am - Mixed dough, 85F water temp. Autolyse for 2 hours. Rubaud mixing method 5 mins, 10 mins rest, 5 mins ... Read more
Starter for levain feed 3x (every 12 hours)
Day 1 8:40am - Mixed levain (25g starter, 25g ww, 100g ap, 100g water). Stored in oven for about half the time with light on (~82F).
Day 1 5pm - Mixed dough, 1 hour autoly... Read more
Second attempt at using FWSY Country Blond recipe with the Tartine method.
Began feeding starter out of fridge on Tuesday night. Made levain on Friday morning. (2x/day feeding)
Day 1 7:40 am - Mixed levain
Day 1 6:... Read more
Helpful to see the way he does the stretch and folds and also the shaping.
Tried using the ingredients from FWSY Country Blond with the Tartine method. Really liked the results.
Day 1 9am - Mixed levain
Day 1 5pm - Mixed dough (77F final temp)
Day 1 5:50 - Start bulk (6 folds). Kept in ove... Read more
Starter was fed 3x previous to making levain (last feeding 10 hours prior).
Day 1 9am - Made levain
Day 1 5:45 pm - Mixed dough, final temp 77F (water 92F).
Day 1 6pm - Start of bulk fermentation (4 folds to... Read more
Messed this one up a bit but still turned out great. Forgot to add salt and more water until after 4 folds. Mixed in and did 3 more folds, for total bulk of 4 hours.
Cold ferment for 15 hours.
Baked at... Read more
Great companion videos to the book.
Watching this helped me more than reading from a book. Applying these techniques was a light bulb moment for getting a nice open crumb and rise.
Experimented with rye in the starter (used in levain) to see if it would affect flavor. Fed one starter with rye and white, the other with whole wheat and white. Used these to make 2 separate levains.
Day 1, 5:18pm ... Read more
Day 1, 8:30am - Used original sourdough mother (fed 12 hours previous, 3 prior feedings out of fridge) to make this levain.
Day 1, 5:30pm - Mixed final dough in 2 batches. 78% hydration. Central Milling ... Read more
Used the sourdough starter and recipe from class.
Stiff Starter: 100g bread flour, 15g rye, 65g water, 25g original starter.
Final Dough: 360g bread flour, 260g water, 9g salt, 180g stiff starter.
Feed starter (... Read more
Use the "discarded" part of the starter for things like pancakes, waffles, and pizza crust.