Sourdough

16 Dec 2023

I made my first sourdough last night. Wasn’t planned.

I followed the Tartine country bread recipe using sourdough starter that was gifted.

It was good, but could have been better. I was giving it a C+ to a B-. After I ate it with better, it moved to a B. I do have okay crumb structure, I have bubles, I have ears. I thought it would poof up more. I think I could have let the bulk fermentation stage go longer. My shaping technique could be improved to increase tension. I was okay with the pizza balls, but the bigger dough and the heavily floured surface made it harder. It wasn’t very sour since my cold ferment was only 8 hours. I wanted to sleep and I had other things to do in the next morning. My range hood was effecive in keeping my home from smelling like bread.