We will follow the instructions of the Perfect Loaf at
https://www.theperfectloaf.com/sourdough-bread-with-all-purpose-flour/
The recipe results in a slightly smaller loaf size:
| ThePerfectLoaf Sourdough Bread with AP Flour |
| 460g all-purpose KA flour (100%) |
| 340g water (73.9% hydration) |
| 92g leaven (20%) |
| 9g salt (1.9%) |
| Loaf size: 900g |
We fed the starter the night before, and started mixing the dough at 6:45AM.
Because the Perfect Loaf uses less starter, we had enough starter to make two loaves.
We also followed the Perfect Loaf instructions and performs five stretch-and-fold total:
1. 6:45AM: Mix dough then wait 15 minutes
2. 7:00AM: First fold then wait 15 minutes
3. 7:15AM: Second fold then wait 30 minutes
4. 7:45AM: Third fold then wait 30 minutes
5. 8:15AM: Fourth fold then wait 30 minutes
6. 8:45AM: Fifth and last fold then wait 30 minutes
Per the Perfect Loaf, bulk fermentation would end around 10:15AM, but our dough did not seem like it rose enough.
Finally around 11:30AM, we realized that this dough would not rise as much as what we were used to seeing, since we used much less leaven (20% instead of 30%.)
We pre-shaped at 11:30AM and shaped at 12 noon.
Sourdough #28 proofed at room temperature for this evening's baking, and sourdough #29 proofed in the refrigerator for next day baking.
We then went to get our haircut, and returned at 3:30PM.
We may have left sourdough #28 to proof a little too long: it rose very high in the banneton basket and then spread out flat as soon as we took it out of the basket to score. Uh-oh. A quick simple scoring will do for this one.
Sourdough #28 went in the oven at 4:30PM after we preheat the oven.
Sourdough #28 Baking Time followed the Perfect Loaf instructions:
1. Preheat Dutch oven until 460 deg F reading
1. Preheat Dutch oven until 460 deg F reading
2. Score and place on double parchment paper
3. Bake with lid on for 20 minutes (rotate after 10 minutes)
4. Bake with lid off for 30 minutes (rotate after 15 minutes)
Sourdough #28 post-bake weight: 737g
 |
| Sourdough #28 (73.9% hydration): no ice cube, 2 parchment |
It turned out that even though the dough went pretty flat during scoring, sourdough #28 rose significantly in the oven.
The color was a little dark though, and we may have sprinkled too thick of a coat of rice flour.
This was not one of our best artwork.
We waited one hour to cut.
Several surprises awaited us.
1. The bread cuts very well, as the knife went through easily
2. The bottom crust looked thick, but did not taste thick at all; it was crunchy and light, and yes with a bit of a burnt taste
3. The crumb was super light and airy
Very interestingly, the ugly duckling may end up to be the best tasting sourdough we had so far, minus the burnt taste. The texture of the crust and the crumb was excellent.
We have sourdough #29 to try not to burn the next day.
This was not one of our best artwork.
We waited one hour to cut.
 |
| Sourdough #28 (73.9% hydration) by thePerfectLoaf recipe |
1. The bread cuts very well, as the knife went through easily
2. The bottom crust looked thick, but did not taste thick at all; it was crunchy and light, and yes with a bit of a burnt taste
3. The crumb was super light and airy
Very interestingly, the ugly duckling may end up to be the best tasting sourdough we had so far, minus the burnt taste. The texture of the crust and the crumb was excellent.
We have sourdough #29 to try not to burn the next day.
We started bright and early the next morning, and sourdough #29 went into the oven at 7:35AM.
The dough looked good coming out of the banneton basket: it maintained its shape nicely and did not spread out flat like sourdough #28.
We made slight modifications to the baking time to avoid the burnt crust as followed:
1. Preheat Dutch oven until 460 deg F reading (500 deg F setting)
2. Score and place on double parchment paper
3. Bake with lid on for 20 minutes (rotate after 10 minutes)
4. Reduce temperature to 475 deg F setting
4. Reduce temperature to 475 deg F setting
5. Bake with lid off for 27 minutes (rotate after 15 minutes)
6. Move to bare rack and switch to convection
7. Convection on bare rack for 4.5 minutes (rotate each 1.5 minutes)
Sourdough #29 post-bake weight: 711g
6. Move to bare rack and switch to convection
7. Convection on bare rack for 4.5 minutes (rotate each 1.5 minutes)
Sourdough #29 post-bake weight: 711g
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| Sourdough #29 (73.9% hydration) using the Perfect Loaf recipe and overnight proof |
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| Sourdough #29 (73.9% hydration) rose very high |
Next time we will not lower the oven temperature, just shorten the bake time, to see if we can achieve the crust of sourdough #28 without the burnt.
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