The target final dough temperature (FDT) for this dough is 78°F (25°C). Yes, with a DO you should definitely reduce the temperature (I mentioned this in the post above), but you could also preheat at 475ºF as well, that would help. Thanks for this – great level of detail and the additional photos in this really helped. Bread has been made for millennia before such tools even existed. Also, I rely heavily on my bench knife and keep the contact between dough and my hand to a minimum. If the crumb was on the moist side it may have been that you didn’t bake it fully. For a deeper look at this, have a read through my introduction to baker’s percentages. I do live in Europe (Belgium), and read that there flour here can typically hold less water than American flours.
When you bake it with wild yeast and lactobacilli, it will taste and smell like sourdough should. 12:40 Bake in preheated oven. I haven’t had a single of her recipes disappoint me, and I look forward to trying the more unusual flour compositions she shared in this must-have book. They are considered “add-ins” and not part of the base formula. One does have to start somewhere, right? Ok, maybe an exaggeration, but I remember my wife choking down a slice, commenting that it was “pretty good, yeah, pretty good bread,” and only later did she fess up that it was “actually not really that good to be honest.” But all-in-all the bread had a nice rise and a great crust, and it did taste great. Please see my policy. Wow! This means if you mix with water that is 70°F (21°C) and then a week later mix with water that is 80°F (26°C), you will get drastically different outcomes.
Did you try doing the “float test” to see if it was ready to bake with? My difficulty is pre-shape! I’ve been trying to find information about sourdough (the best type of bread for my taste) for sometime now and everyone just assumes you know the drill beforehand. I’m looking forward to the videos as well. Thank you so much for your answer! I’ve been experimenting with letting the dough come up to temperature but have yet to see a significant different. I notice I’ll sometimes get a slightly darker crust when I use a Dutch oven, it might help to do as Brook mentioned below and reduce the temperature of your oven by 15-20ºF next time. If you have been interested in sourdough but intimidated to take the leap, let this be where your journey begins.
It’s hard to give an exact time because there are a lot of factors that come into play for the final proof (and fridge temperature is a big one), but I generally go 12-16 hours at 38ºF. Is there any difference in crust between steam oven method and combo cooker method ? Thank you!! I ended up doing what I said – subtracting the amount of flour and water constituting my levain from the total formula (so, I used 708g bread flour, 70g whole wheat flour and 651g water, 50g of which I reserved for mixing in the levain and salt after autolyse, as per your directions). I think the 2nd loaf turned out better. Would love your thoughts, please comment. Extraordinary Homemade Sourdough The Easy Way! Lightly flour your work surface and dump out the dough. Hi Maurizio, I only want to make 1 loaf but I don’t quite understand what you mean when you say “If you want to halve this recipe just take all ingredients in the Dough Formula and divide by 2. Very practical information. so I don’t know all the characteristics of it — besides I’ve read it really increases fermentation rates and the health benefits. Elaine is self taught and has learned her craft through trial and error and has simplified the whole process, from start to finish. You’re very welcome, Laura! Jennifer — thanks I appreciate that! Thank you so much for being so generous.
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