Final rise of dough more than 3x.
Final proof. Seam side up batch.
Comparing the two bakes. Seam side up on the left, seam side down on the right.
Nice ears on the seam side up bake.
Seam side down crumb shot.
Seam side up crumb shot.
Method:
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 Organic AP flour. Final dough temp 77F. Ferment overnight in oven 65-70F.
Day 2, 8:30am - Shaped and proofed. One batched seam side up and the other seam side down. Dough didn't seem
Day 2, 12pm - Finished proofing and into oven. Looked over-proofed? Dent test with a little spring back. Seam side down one stuck to banneton and when trying to lift the basket off from dutch oven lid, bottom of the dough stuck to lid and separated a bit from dough.
Baked at 475F but oven probably 10 degrees hotter. Pre-heat dutch only 30 mins.
Results:
Seam side down did not rise. Possible reasons:
*Problem transferring dough to dutch oven.
*Dutch oven not hot enough (seam side down went in first)
The crumb was a bit tacky. Cut baking time a bit shorter because the outside was getting dark. Next time lower heat and bake fully. Take temp of bread for reference.
Flavor was great. Nice crust. Nice tang.
Next time:
*Lower oven temp ~10 degrees.
*Preheat dutch oven at least 45 mins.
*Flour banneton better to avoid sticking.
*Take post-bake temp for reference.
Work on:
*Building dough strength - stretch and folds, shaping, etc.
*Experiment with age of levain (young vs mature).
