sourdough log
Like many other people, I picked up the art of sourdough as a quarantine pass-time. Through many successes and failures, I’ve come to appreciate the beauty, intricacy, and simultaneous simplicity and complexity of a sourdough loaf.
#13: 6 Aug 21
2 boules
same bulk fermentation as no.1-5, 12
no ear formation, but good crust and well-distributed crumb structure
#12: 28 May 21
2 boules
same bulk fermentation as no.1-5
slight ear on one boule, good swirl crumb structure but slightly tight in one
#11: 16 Feb 21
tinted with butterfly pea flower: 2 tsp butterfly pea powder, same bread flour to whole wheat flour ratio as #1-8
~2 tbsp lemon juice added for acidity, little effect on dough color and taste
tried coil fold method, dough tore slightly in folds 4-6
seems a bit under-proofed
#10: 16 Feb 21
tinted with 1 tsp turmeric
tight-looking structure but felt springy—possibly due to over-shaping
let sit out during oven preheating and noticed no difference
tried coil fold method, possibly overworked
seems a bit under-proofed
P.S. Happy year of the ox! I had lots of fun with this scoring pattern :)
#9: 14 Jan 21
tinted with butterfly pea flower: 2 tsp butterfly pea powder, 9:1 bread flour to whole wheat
dough felt thirsty, added water until consistency felt right
great rise and ear formation, small bursts along cut lines: make scoring deeper
earthy taste, pretty pleasant
try adding acid next time for color!
#8: 14 Jan 21
seeded boule: seeds added before first stretch and fold
60 grams seed mix: black sesame, chia, and pumpkin seeds
same bulk fermentation as 8 Jan 21
accidentally coated in seeds before final shaping: made weird swirl inside but didn’t affect taste or texture
dough already overflowing in banneton before cold retard
difficult to score with seeded top and pumpkin seeds inside
longer bake: first bake 30 @ 500°F, second bake 15 @ 475°F
HUGE rise with light, even crumb
#6&7: 8 Jan 21
2 seeded boules: mixed in soaked seeds along with starter
30 grams seed mix per loaf with black sesame, white sesame, poppy, chia, and pumpkin seeds
even, close crumb with long bulk fermentation (20; 20; 20; 30; 30; 30; 180)
very moist and flavorful
fish-pattern loaf was dropped on the ground after bake: pattern is dull and loaf cracked
#5: 5 Jan 21
good rise, same bulk fermentation as 12 Dec 20
well-formed ear
even browning with 180° turn at halfway mark during second bake
starter left in refrigerator for 2 weeks, revitalized with 1 feed: more pronounced taste
#4: 14 Dec 20
dense-looking crumb, taste fine: same bulk fermentation as 12 Dec 20
browning uneven in back: need to turn in oven during second bake
#3: 12 Dec 20
more open and even crumb: longer bulk fermentation, 6 folds (20; 20; 20; 30; 30; 30; 120)
good crust color and texture: first bake for 15 @ 500°F, second bake for 15 @475°F
small burst: scoring too shallow
#2: 10 Dec 20
recipe adapted from A Beautiful Plate
better crumb: longer bulk fermentation, 6 folds (15; 15; 15; 30; 30; 30; 120)
crust too hard: first bake for 15 @ 500°F, second bake for 20 @ 475°F
spotty dusting: unclear pattern
#1: 23 Nov 20
recipe via Sarah Owens, Food 52
severe tunneling: bulk fermentation too short, 4 folds @ 3.5 hours
good crust color and texture: first bake for 15 @ 500°F, second bake for 15 @475°F
