Sourdough For Tomorrow

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Mixed up some SD for tomorrows dinner.

Shaggy and not very purdy. This is just the flour and water mix at this stage. Cover and autolyse for 30 mins.
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The next step (forgot pics) was to cover the dough with 150g of active starter. Mix the starter to the top of doung then fold in fo 2 mins. Cover and another 30 min autolyse.
Next i added 14g os sea salt to the top. Wet fingers and presed the salt in then i did another min of stretch and fold. Stretch it dont break it.


Covered and in the proffer for an hour then stretch and fold. This was done 4 times.
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After the 4th fold i shaped it. Lightly flour the top, pull and spin to tighten the dough.
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Now in my banneton. I dont us the wood ones anymore. These bannetons are made in Germany and much better and work great when using AP flour such as this recipe.
No in a 2 gallon zip lock and counter rest or you can fridge it.

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BBL
 
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Finally able to post the pics.

Im using a new Lodge Pro 7qt dutch oven. Did the burn in and went in at 500* which i normally dont do.
Next time i will do a cold and lower heat to 475 bake as not to burn.

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Looking good!
First time I've seen adding the starter after the flour and water. There must be hundreds of ways to do do it!
500!! I just did my second ones yesterday and dropped the temp to 470 and the crust is still a little hard for me.
Also moved from the oven bottom rack to the middle rack
and it was still a little too done on the bottom. Maybe that's just the nature of sourdough....
Your posts are what got me interested in sourdough and I'm hooked :-)
Keep 'em coming!
 
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