We have additional data points for today's baking, being the engineers that we are, striving for consistent results.
We did something slightly different with our leaven.
It was our left over starter (about 70g discard), left in the refrigerator for 9 days, about to be thrown out.
We decided to feed it last night once, left it out at room temperature all night, and fed it again this morning at 7:30AM.
It more than doubled its size by 11:30AM!
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| Super active starter: left out at room temperature and fed twice |
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| Nice active bubbles |
Our ambient thermometer and humidity meter has arrived.
Today at mid-day, in our kitchen, we recorded 73.6 deg F and 46% humidity.
It was cloudy in the morning, but now the sun is out.
At 11:30AM, we prepared to mix the dough.
We used the following measurements:
| 80% Hydration Sourdough Recipe |
| 453g all-purpose flour (100%) |
| 362g lukewarm water (75% hydration) |
| 136g leaven (30%) |
| 7g salt (1.7%) |
| Loaf size: 958g |
The FDT for sourdough #18 (in large glass mixing bowl) was 81 deg F.
The FDT for sourdough #19 (in medium glass mixing bowl) was 83.3 deg F.
We completed mixing sourdough #18 at 11:36AM, and sourdough #19 at 11:45AM.
Four stretch and fold sessions followed, ending at 1:39PM.
5PM: 75.6 deg F 57% humidity; the house is feeling warm so I turned on the A/C
5:30PM: 75 deg F 50% humidity
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| Sourdough # 19 during bulk fermentation |
Both sourdough #18 and #19 are growing nicely; being in the glass bowls, we can clearly see nice bubbles on the side of the bowls as well as big gas bubbles on the top.
On Monday morning, sourdough #18 (from larger banneton basket) went into the oven at 7:45AM.
Baking schedule for sourdough #18:
7:45AM in the oven for 21 minutes
rotate with lid on for 17 minutes
take lid off for 7 minutes
leave on bare rack and switch to convection for 3 minutes
rotate for 2 minutes
The ambient temperature was 73.4 deg F and 57% humidity
Final weight for sourdough #18: 757g
Baking schedule for sourdough #19:
3:15PM audience watching the scoring (aunties and bà on FaceTime)
added 2 ice cubes in the Dutch oven
lid on for 21 minutes
rotate with lid on for 17 minutes
take lid off for 6 minutes
on bare rack: light side to the front, dark side to the back
switch to convection for 1.5 minutes
rotate for 1.5 minutes
rotate for 1 minute
The ambient temperature was 74.5 deg F and 49% humidity
Final weight for sourdough #19: 776g
Baking schedule for sourdough #18:
7:45AM in the oven for 21 minutes
rotate with lid on for 17 minutes
take lid off for 7 minutes
leave on bare rack and switch to convection for 3 minutes
rotate for 2 minutes
The ambient temperature was 73.4 deg F and 57% humidity
Final weight for sourdough #18: 757g
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| Sourdough #18 (80% hydration) weighs in at 757g |
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| Sourdough #18 (80%): 3.5 inches cross section height |
3:15PM audience watching the scoring (aunties and bà on FaceTime)
added 2 ice cubes in the Dutch oven
lid on for 21 minutes
rotate with lid on for 17 minutes
take lid off for 6 minutes
on bare rack: light side to the front, dark side to the back
switch to convection for 1.5 minutes
rotate for 1.5 minutes
rotate for 1 minute
The ambient temperature was 74.5 deg F and 49% humidity
Final weight for sourdough #19: 776g
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| Sourdough #19: Hawaiian Plumeria |
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| Sourdough #19 (80%) with 2 ice cubes in Dutch oven |
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| Sourdough #19 (80%) cross section |
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