21h (edited) • 💬 General Discussion
Low & slow 80% hydration batard in under 6 hours…
FORMULA: 100/80/2/10
Batch 10% B
10% recipe: 2 loaves
680g High Gluten flour
300g AP flour
100g Whole Wheat flour
840g water… room temperature. Hold back 50g water to dissolve the salt during Fermentolyse
240g Hank
24g salt
———————
Total weight = 2184g
1:15pm: is when Hank was introduced to the flour. Mixed Fermentolyse ingredients and brought it to a shaggy mass. Fermentolyse until 2:20pm.
2:35pm: add the salt and remaining water… mix with pincher and 1 minute of the Rubaud method. Dough temperature 75°f. Cover mixing bowl with smaller mixing bowl. Rest for 30 minutes.
3:05pm: do a coil fold to evaluate gluten structure development status. Do 1 minute of Rubaud method. Rest for 20 minutes. Do 1 more coil fold just to realign the existing gluten structure. Passed the windowpane test after the coil folds. Dough temperature 75°. Put the dough into the bulk fermentation cambro. Bulk ferment at room temperature… no heating pad today.
This batch of dough has nearly built itself during an hour Fermentolyse and other resting periods. I touched this dough very little. No slap & folds. No stretch & folds. Just Rubaud and a couple of coil folds.
Most modern sourdough teaching creates tension:
- watch the clock
- hurry to fold
- don’t miss the window
- more strength
- more handling
- more intervention.
My preferred method is drifting toward something older and calmer:
- hydrate thoroughly
- let the dough organize itself
- intervene lightly
- preserve the bubbles
- stop touching it once it’s aligned
- trust fermentation.
The process feels peaceful instead of stressful.
The dough is in its uninterrupted bulk fermentation phase… so I’m going to watch my granddaughters game. I’ll be back in time to stop bulk fermentation by the time it achieves its 45% rise.
5:15pm: Batch B 10% inoculation dough has rise 45%. Divide + preshape + bench rest 20 minutes.
5:40pm: final shape both loaves + bannetons + put 1 loaf in fridge for overnight cold proof + final proof the loaf that’s going to be baked soon.
6:00pm: loaf on the steel unscored. Wait 6 minutes and do the scoring and replace the shell to continue baking shell on for 15 minutes. Remove shell to allow the loaf to brown to the color I prefer and to get to an internal temperature of 205/210°f.
6:55pm: this work of art is on the cooling rack…
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Low & slow 80% hydration batard in under 6 hours…
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