Sourdough Journey # 1

After conquering Brownies, Biscotti, Yellow Cake, Chocolate Cake, Carrot Cake, French Bread, Banana Bread, Scones, Pies....I was ready for Sourdough Bread which I gave up on durng Covid.

I started at 9 a.m. yesterday, went though the resting phases, pull and fold, shape and stitching.

At around 4:30 p.m. yesterday, I put both loaves in the refrigerator to proof overnight. I took them out at 7:30 a.m. this morning.

They were rough on top and a bit "flat" and not nice and domed.

I thought I did something wrong.

WHAT I LEARNED: : In the refrigerator, the dough continues to rise and spreads a bit more, leading to a flatter surface.

The dough though was still "springy" to the touch but left a slight indent.

WHAT I DID TO GET A MORE DOMED AND SMOOTHER DOUGH GOING INTOT HE OVEN:

1. lLet the bowl with the dough , just one, sit at room temperature for 45 minutes

2. I took the dough out of the bowl , gently flattened it a bit, did stitch and shape and let it sit for another 45 minute untIl it had a nice "dome". I also preheated the oven and put in my dutch oven to heat, also needing about 45 minutes.

3. I left the second bowl in the refrigerator as my oven is not big enough for the 2 dutch ovens I have

4. Since I have a CONVECTION OVEN, I baked it at 450 degrees for 20 minutes then 425 for about 15, uncovered.

MY FIRST MISTAKE:

1. After my stitch and shape after refrigeration, I should have turned the dough upside down and placed iit back in the bowl so when I flilpped it to beke, it would have been smooth on top.

REMEMBER! THIS IS A LEARNING PROCESS FOR ME AND ITHE BEST WAY TO LEARN IS TO MAKE MISTAKES AND KNOW HOW TO CORRECT THEM!

ONE DOUBT ALONG THE WAY: Did I feed my starter enough?

How to tell? Next Post when I find out if my bread baked!

OVEN TEMPERATURE: CONVECTION OVEN

I started at 450, not 500 as convection ovens run hotter BUT, when it was supposed to be DONE it still needed another 10.

BAKED INTERNAL TEMPERATURE: 210 F

WHAT I LEARNED: KEEP THE TEMPERATURE AT 500 TO START THEN LOWER TO 450 TO FINISH.

AFTER BAKING FOR OVER 35 MINTUES, MY BREAD WAS STILL NOT BROWN.

WHAT I LERANED:

1. Using Artisan Flours can help

WHY?

2. I needed my oven to be hotter/higher temprture

3. Because I used a CONVECTION OVEN I needed more time.

END RSULT?

IT WAS STILL GOOD BUT:

1. Pale by not using more of an artisan flour/bread flour/whole wheat flour mix

2. Not enough flavor. Starter was active enough to raise the bread .

WHAT I LEARNED:

Next time, even though my starter was technically READY to use to produce a raised bread, I hsould have fed it for another day...