{"id":8866,"date":"2020-05-14T14:47:31","date_gmt":"2020-05-14T19:47:31","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8866"},"modified":"2020-05-14T14:49:34","modified_gmt":"2020-05-14T19:49:34","slug":"another-sourdough-adventure","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8866","title":{"rendered":"Another Sourdough Adventure"},"content":{"rendered":"\n

Seriously , i think i need to mute some the groups i joined in . All these food related groups i belong to , i will start muting them this week . It’s only 2nd week of May and i think i have baked sourdough 3 times already . Yes i did an entry on sourdough few days ago , with higher hydration and using turmeric , The yellow sourdough .. <\/p>\n\n\n\n

Couple nights ago i was busy making another levain for what else ? Yes , for another sourdough .. i kept wanting to experiment and seeing if i can get a different result . Same method , after this though i might experiment with different method other than Ken Fork’s method . I heard from few comments that his bulking time is too long . I have used his method and while the result was pretty good , i didn’t get the big crumbs i was after but it’s not dense , it’s more like lace crumbs , which is ideal for my family anyway . Meanwhile for the oven spring , i think i only got a really good oven spring once , it was last year . The rest are just so-so , from what i was told , too long of bulking will not give you a good oven spring . Both of bulking and proofing was done in room temperature , although my kitchen temperature around cooler months stay in the mid 60’s . <\/p>\n\n\n\n

\"\"
After stretch n fold <\/figcaption><\/figure>\n\n\n\n
\"\"
After bulking overnight <\/figcaption><\/figure>\n\n\n\n

This particular day i decided to bake sourdough bread , i decided to do bulking still in room temperature , but doing the final proof in the fridge , the plan was to do it overnight . I had 2 boules going at this point , both bulking in room temperature overnight for 9 hours before i shaped them . One stayed in fridge for cold proof for 9 hours and the other one was staying in the fridge for 22 hours . <\/p>\n\n\n\n

\"\"
22 hours proofing in the fridge <\/figcaption><\/figure>\n\n\n\n

The results ? Pretty much about the same , had i done a shorter bulk fermentation , i probably had a better oven spring , i don’t know . I am still learning my ways through this . So , i was happy with the scoring for one of the boule though , it looks pretty decent , and the other one not so much because i was thinking too much of it . And the more i thought about it , the more i messed up , plus i forgot to sprinkle rice flour on it , so .. it doesn’t have that white look .<\/p>\n\n\n\n

\"\"
Very happy with my scoring <\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

But the crumbs was pretty decent . I ended up sharing it with neighbors . <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Next time when i bake this again .. i probably will do the same hydration , 78% or maybe a little lower . But i will cut the bulking time , and then cold proof in the fridge . It seems it does pretty well even up to 22 hours . Plus it seems easier to score a cold dough . <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Seriously , i think i need to mute some the groups i joined in . All these food related groups i belong to , i will start muting them this week . It’s only 2nd week of May and i think i have baked sourdough 3 times already . Yes i did an entry on sourdough few days ago , with higher hydration and using turmeric , The yellow sourdough .. Couple nights ago i was busy making another levain for what else ? Yes , for another sourdough .. i kept wanting to experiment and seeing if i can get a different result . Same method , after this though i might experiment with different method other than Ken Fork’s method . I heard from few comments that his bulking time is too long . I have used his method and while the result was pretty good , i didn’t get the big crumbs i was after but it’s not dense , it’s more like lace crumbs , which is ideal for my family anyway . Meanwhile for the oven spring , i think i only got a really good oven spring once , it was last year . The rest are just so-so , from what i was told , too long of bulking will not give you a good oven spring . Both of bulking and proofing was done in room temperature , although my kitchen temperature around cooler months stay in the mid 60’s . This particular day i decided to bake sourdough bread , i decided to do bulking still in room temperature , but doing the final proof in the fridge , the plan was to do it overnight . I had 2 boules going at this point , both bulking in room temperature overnight for 9 hours before i shaped them . One stayed in fridge for cold proof for 9 hours and the other one was staying in the fridge for 22 hours . The results ? Pretty much about the same , had i done a shorter bulk fermentation , i probably had a better oven spring , i don’t know . I am still learning my ways through this . So , i was happy with the scoring for one of the boule though , it looks pretty decent , and the other one not so much because i was thinking too much of it . And the more i thought about it , the more i messed up , plus i forgot to sprinkle rice flour on it , so .. it doesn’t have that white look . But the crumbs was pretty decent . I ended up sharing it with neighbors . Next time when i bake this again .. i probably will do the same hydration , 78% or maybe a little lower . But i will cut the bulking time , and then cold proof in the fridge . It seems it does pretty well even up to 22 hours . Plus it seems easier to score a cold dough .<\/p>\n","protected":false},"author":16,"featured_media":8876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8866"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8866\/revisions"}],"predecessor-version":[{"id":8877,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8866\/revisions\/8877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8876"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}