{"id":8565,"date":"2020-04-10T21:37:36","date_gmt":"2020-04-11T02:37:36","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8565"},"modified":"2020-04-10T21:37:52","modified_gmt":"2020-04-11T02:37:52","slug":"my-sourdough-bread-adventure-continues","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8565","title":{"rendered":"My sourdough bread adventure continues .."},"content":{"rendered":"\n

Thought I’d put together some picture instructions on my sourdough bread adventure . In my previous post I mentioned I fed my starter with equal ratio of flour . For example 25 grams of starter fed with 25 grams water and 25 grams of four . To make one boule actually you don’t need that much of starter . And you don’t have to feed the whole batch of starter every time . Just take out what you need , that way you won’t waste so much flour . Unless you’re like me , you like to use discard for other things.<\/p>\n\n\n\n

Anyway .. I fed my starter about 7 am , I took out 25 grams from my fridge n fed it with equal water and flour . About 4-5 hours later it doubled in size . About 1 in the afternoon I fed this starter again doubling the amount of flour and water . To get it ready to mix with the dough later . <\/p>\n\n\n\n

\"\"
Levain ( starter ) fed in the afternoon has doubled or even tripled in size in the evening . It takes about 7-9 hours before being added into the dough . <\/figcaption><\/figure>\n\n\n\n

At around 8 pm I mixed flour and warm water for the dough , mixed it by hand just to hydrate the flour basically . So you don’t need to knead it like crazy .. it’s a messy business . Then let it rest about 20 minutes . <\/p>\n\n\n\n

\"\"
Mixing flour and warm water by hand . Cover . Let it rest 20 minutes once it’s mixed . <\/figcaption><\/figure>\n\n\n\n

20 minutes later , add salt into the dough , sprinkle in the middle of the dough . <\/p>\n\n\n\n

\"\"
Salt added into the dough . <\/figcaption><\/figure>\n\n\n\n

Next , add the starter that’s been sitting since afternoon , into the dough mixed with salt . The recipe should say how much you need to use in the dough . <\/p>\n\n\n\n

\"\"
Starter before added into dough <\/figcaption><\/figure>\n\n\n\n
\"\"
Weigh the starter to see how much you need to use in recipe <\/figcaption><\/figure>\n\n\n\n

Adding starter to the dough mixed with salt . Mixing it by pinching n folding several times to make sure they’re mixed well . <\/p>\n\n\n\n

\"\"
Adding starter to dough <\/figcaption><\/figure>\n\n\n\n
\"\"
Pinching n folding several times <\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"
After several times and mixed well , the dough temp should be about 77-78 F . Fold it once more . Cover <\/figcaption><\/figure>\n\n\n\n

After the dough reach about 77-78 F , fold it once more . Do stretch and fold total 4 times . 3 times during the first hour , I usually space it within 15-20 minutes between folds . <\/p>\n\n\n\n