Sour Dough Balistics

@lash
Yes that is very popular.

It's extremely simple to do.
I use sun dried tomatoes from a resealable bag, no jars sitting around open. I rehydrate them in olive oil and make sure to use enough oil that it can be used in your recipe. You can dice raw garlic in it but roasted is way better.

Take a dry pan or griddle toss some garlic on it still with the paper husk on it. Flip it a couple times side to side untill it changes color / slightly blackens and smells good.

The peak will come off easily but I normally cut the little hard end off and squeeze the garlic out it will be soft.

That goes into the oil and tomato bath.

Yesterday's sandwich loaf came out very nice.



Small loaf cast iron Lodge pan 8 1/2 x 4 1/2 inch

300g flour (Ap 2/3 - 1/3 and
Bread)
200g water
100g starter
10g olive oil
5g salt




I changed up my prep routine.

Lightly oil mixing bowl and add flour, active starter, water.
mix and let rest an hour.

Salt comes next in two dumps with stretch and folds grinding salt against mixing bowl. That helps clean down sides and bottom of bowl.

Next comes the messy part but it all still takes place in and over the bowl.

Poke fingers in dough and add the oil. You can swish and flip it around with the bowl scraper some but time to use your hands.
No oil water or flour needed just get in there and do streach and folds.

Rest for 15 minutes and go again.
I went 4 times.

The bowl was now "clean" and dough covered loosely with plastic wrap bowl cover on and into the fridge to cold proof overnight 12 - 14 hrs (lazy I let it go for 14).


That picture is not staged, it is how it comes out using the bowl scraper, salt and oil last. I could have started another loaf when I turned it out for final streach and shape.

Into the pan, final proof in oven with light on (85 degrees).

Slash, tent and seal with aluminum foil, place in cold oven and start at 425 degrees for 30 minutes.
Remove foil and cook additional 30 minutes.

My rating for this one.
Crust was medium thickness, crispy chewy. 90 (no blisters or decoration).

Crumb, soft chewy texture mediumish crum . 100 if scored for a sandwich loaf. (Jam won't fall through).

Taste lightly sour great for general sandwiches. 95 (not the kind for a charcuterie board presentation).

I'm getting out the stone and chisel for this one and it's going in the book.

Hope that helps some beginners.

Now my turn to ask the experts.
I keep scoring my loafs and the score keeps closing up completely. This last loaf was 1/2 inch deep.

What's going on?

I have a plan now.

You get or make a starter.
Find out how long it takes to get it proofed, risen to full bubbly power.
Mine is about 2 hrs.

You can start faster if you use the second hour to let your flour and water mix and rest (autoliase) messy but works.

Iether way get that loaf mixed and stretched around ready for bulk proof in the fridge overnight.

No use playing with and staring at it all day you could be doing something else.

When you pull it out after 12 hrs it is going to be ready to fold and put to final shape then rise ready for the pan I'll wag 2 hours. Another short rise 45 minutes to an hour and bake.

I treat it like a brisket from now on.
Start 24 hours from when you want to eat and there won't be many times it dont make it unless your house is cold and then use the oven cooking light to take up that slack.

Also just found out internal wellness temperature is about 205 to 210 degrees Fahrenheit.

I just at the moment have the nagging self sealing slash problem but works ok for sandwich loaf purposes.

I have a post about equipment back in here somewhere, you don't have to spend money for a Prometheus flour dropper.

I don't even have a bread basket to rise in (banotin).