I worked with San Francisco # 2 again, and it just keeps getting better. I know that the longer proofs will make a better sour, but I thought I would work on an easy one night dough build and have a great tasting sourdough with a mild tang. Using the basic white recipe will give you a pretty good sour with this starter. I made up a sponge the night before and in the morning I added to the dough. The bread was ready to shape after only five hours.
The dough was this fermented after only five hours. It was a nice soft dough full of bubbles:
I got some really nice loaves:
This next loaf looks pretty funny:
This loaf stuck to the pan as I was trying to put it onto the baking stone, it sort of rolled over it’s one end. Looks like a valentine loaf. The bread has a great flavor, is mildly sour and has a finer crumb:
Have a great baking day!