Hello everyone, I am a guy, military, stationed overseas, learning how to make sourdough to pass the time before I get to head home to see the wife and kids.
I started about two months ago and have made probably 10 loaves or less. I wanted to share an experiment that I tried which worked wonderfully but nothing I've read said to do it this way, I just wanted to see what would happen.
On Saturday, I whipped up a batch of dough like normal, I can't even tell you what hydration level it is but I use 500g All Purpose flour, 150g starter, 300ml water and about 5-7g salt. I immediately tossed it into a stainless bowl covered with foil and popped into the fridge. No proving, just straight in. 24 hours later it looked virtually the same, but I reshaped and put it back in for four more days, checking every day. It rose a little, but not much. On Thursday afternoon, I took it out of the fridge and set onto the counter for 3-4 hours before pouring/dumping/scraping it into a rectangular baking dish. It had risen an inch or so. I re-covered with foil and put it back into the fridge. Friday morning, I set it onto the counter to warm up for about 2 hours before tossing in to bake. I don't score the dough at first either. I bake with a half cup of water tossed into the bottom of the oven for 10 minutes then score deeply with a razor blade and bake for another 30 min. The pic shows what came out. Great oven spring, great flavor. I didn't really do most of the traditional steps but it worked! Any thoughts? This way is great when you have time earlier in the week to prep but not much time on baking day. Thoughts?