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Thanks to SourDom for practical timings | Sourdough Companion

Thanks to SourDom for practical timings

Thanks to SourDom for practical timingsThanks to SourDom for practical timings

After my first few weeks of sourdough baking it has bothered me that I have only been practically able to bake at weekends - during the week there just seems to be insufficient time to nurse a dough through its various stages - and so I've been interested in finding a timetable that would allow me to bake any day of the week with minimal effort.

Timetable 3 from the following link: http://sourdough.com/blog/sourdom/beginners-blog-sourdough-timetables was the one that seemed most attractive to me and after my first attempt at following it I have to say that I am amazed at the results.

I followed the Pane Francese sourdough recipe almost to the letter (apart from doubling all quantities) but shifted the timetable to an evening bake. The only other difference is that I keep a small 200% hydration wholemeal rye starter in the fridge and use it to build whatever starter is required - I have settled on this after reading "Bread Matters"

The timetable I used was as follows:

Wednesday PM: mix 1 tbsp of rye starter with 90g of white flour and 90g of warm water

Thursday AM: add another 90g of white flour and 90g of warm water

Thursday PM: Make up Pane Francese dough leaving out the salt. Wait 30 minutes, add salt and quickly knead until dough starts to get smooth. Put in a square plastic tub in the fridge.

Friday AM: One stretch and fold.

Friday PM: Divide dough into two, shape and place in proving baskets in fridge.

Saturday PM: Take loaves out of fridge, wait 2 hours and bake.

So, I still ended up baking on a Saturday, but any day would be workable.

I have just discovered that my electric oven will go up to 285C if the fan is switched off so I preheat to 285C, mist with water, load a loaf, mist again, reduce temp to 200C and bake for 40 minutes with additional misting during the first 20 minutes.

As you'll see from my pictures, I have some uncontrolled bursting of the dough which I am assuming is due to baking a little too soon after removal from the fridge along with inept slashing technique but now I have a workable timetable I'll be able to practice more often and try to sort these issues out.

But, the important things are the taste and texture and I could not be more happy: the crust is blistered, chewy and full of flavour. The crumb is fairly open, nicely sour and has the pearly sheen that I love in slowly fermented sourdough.

I can't believe how little effort was required to produce these two loaves and I am very grateful to SourDom for presenting such convenient timings.

 

1 comment

your loaves look great - beautiful colour to the crust. well done - glad to be of help

 

cheers

Dom