extra-sour

Trying out some ideas from Reinhart's Crust and Crumb "San Francisco Sourdough" recipe (p. 77).

The result is not all that sour immediately, but you just can't stop eating it. You taste the sourness more with a little sweet butter on it.

I have to adjust the amount of water. I'm trying to get bigger air holes.

bigger loaf

Starting out with 750g flour.

Kneading 3 minutes on 1/2 speed and 4 minutes on high.

After 1st rise, making a disk and folding edges inward, then repeating.

Overnight 2nd rise in basket. No shaping, just dump into casserole and slash.

my results using lahey's book below

***** a must-have bread book; recipe works; makes a small loaf

DLX is dead! long live no-knead!

Lahey’s No-Knead with Yeast

400g flour

300g water

8g salt

1g yeast



Sourdough Boule, Lahey-sized (bake in Le Creuset-type pot)

350g flour (with the 50g flour in the starter, this adds up to 400g)

235g water (with the 65g water in the starter, this adds up to 300g)

100g starter

8g salt


Sourdough Boule, Frumkin-sized (bake in La Cloche)

450g flour (with the 50g flour in the starter, this adds up to 500g)

310g water (with the 65g water in the starter, this adds up to 375g)

100g starter

10g salt

back to the old

I'm back to the old recipe: fast kneading, rise, fold, fridge overnight.

One new twist: after folding, spray a clean tup with Pam to hold the dough. Then it slides into the banneton without deflating.

kneading

Slower kneading is not working for me.

3 minutes on 1/2 speed and 4 minutes at top speed make for a poofy loaf.