I’ve called this post ‘my best loaf yet… I hope’, because I haven’t sliced this sourdough loaf yet.
Typically this was rather thrown together on a hot day day.and baked in a hurry, straight from the fridge, before I went out this morning. I used the same Sourly recipe as my last loaf, with 50g of the bread flour swapped for 50g Spelt. As I suspected I was allowing my shaped dough you over-prove, I put it straight in the fridge after shaping – without leaving it out for the 80 minutes that is suggested. I think in the winter it will probably need this, but the temperatures at the moment here in the UK are in the 30s so it works best without.
The starter is still my original one made from raisin-water yeast that I started in January 2020. I feed it with plain flour and occasionally with spelt or rye – just to give it a bit of a different flavour. I feed the starter with 100 g of flour and 100g of water to 100g of starter so I think this makes it 100% hydrated? Not sure.
As with my own recipe the bread dough comes out as about 70 – 72% hydrated after mixing. The main difference between the recipes is that Sourly’s uses 130g starter, and I was using 94g. I prefer using 130g as there is less starter to discard each time. Then it’s just a matter of less flour and less water to manorial the ‘baker’s percentage’. You can read more about the ‘baker’s perecentage’ in my post here.
Update – crumb is as good as the crust!