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Two Night Super Sourdough

I whipped up a batch of Two Night Super Sour Bread using Northwest Sourdough starter. I did a preferment the first night . This is how it looked next morning:

preferment

I then built the dough in stages the next day adding more to the dough and letting it ferment until I was finished at the end of the day (You will be folding and strengthening the dough with each addition). I then poured out the dough and gathered it into a ball:

dough ball

I divided it into three:

three balls

I shaped the dough into boules and placed them in colander baskets which were lined with proofing cloths and a rush basket:

proofing

Into the refrigerator they went for their second night. Then next morning I decided to do something a little different. I heated the oven very hot to 500 degrees and put two of the proofed dough balls onto the baking stone. One I covered with my cast iron pot, which was also preheated in the oven:

baking

I baked the two loaves at 500 degrees for five minutes and then turned the oven down to 425 degrees. I also sprayed the uncovered loaf several times during the first five minutes. After 15 minutes, I uncovered the first loaf, taking off the pot.This is how the loaves looked with another fifteen minutes left to bake:

uncovered the pot

Here are the first two loaves done:

done baking

one loaf

one loaf

Here is loaf number three, I baked this loaf under a pot too:

loaf 3

Here are all three loaves:

all three loaves

Here is a pic of the crumb:

crumb

The bread is delicious and tangy, but not as tangy as usual for this recipe. I am wondering if a proofing box during bulk fermentation would help get a more consistant sour in the sourdough. I have had this same recipe turn out very sour, but it is colder in my pantry where I put the preferment and also cooler in my house than during the earlier months. I have noticed when we are doing alot of baking and the kitchen is very warm, that my loaves turn out more sour. I also feel that if it is too warm during the second proofing, you cannot have it proof as long as you would like. So I am wondering if a warmer bulk fermentation, and a cooler second proofing, would give a more consistant sour. Any ideas?

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4 Comments

  1. Lin Lin
    May 11, 2015    

    Hi Teresa, I purchased your intermediate sourdough book and tried this recipe — I think my kitchen was probably too warm and I overproofed the final dough at 3 hours. Here’s my question- your recipe does not state to stretch and fold during the bulk fermentation of final dough (before the shaping ). Is that correct or should I have been stretching and folding to build gluten?

    I’ve had great success with your Basic White Sourdough and had high hopes for this one so was disappointed and wondering what I did wrong. If you see this and can offer any insight I’d greatly appreciate it!

    • May 11, 2015    

      Sorry your bread didn’t turn out Lin. These books were written before I threw away all of my mixers to exclusively do dough folding. I edited this post to add in some dough folds. In the “old days” I did a “folding” by turning on my mixer for a very short time at intervals. Please do folds as you deem necessary. The built additions in this formula should have strengthened the dough much as a folding would have done. If your kitchen is too warm, shorten the length of both the bulk ferment and the final proof. I hope this helps!

  2. TONYK TONYK
    June 27, 2012    

    WHERE DO I FIND THE RECIPE FOR THIS BREAD?

    TONYK

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