Today we have the second in the series of ‘Bread of a kind’. I have made another sourdough bread, a boule but this time I have used the coil folding method instead of the usual stretch and fold method for strengthening and developing the gluten in the dough. Coil fold seemed easier to me and I like it the few times I have done it in the past one month. I also see my dough is better with the coil fold as compared to the stretch and fold and the crumb seems more open as also the oven rise is better. It is, though, too early to make a definitive conclusion. So far I like it and will continue to try it a few more times.
Another change I made was to increase the starter to a significant 30% of flour. I know this is on the higher side and I wanted to see how the taste of the log is impacted with the increased proportion of starter. I came across this recipe and thought to adapt from it to suit the weather here in Bangalore.
The wether is another thing I wanted to touch upon. I realised that right now is there perfect temperature in Bangalore for sourdough. It is around 25-28C and slightly humid which works well for sourdough. So I am making the most of the weather and baking as many loaves as possible.
Makes one ~900 gms boule
WHAT WE NEED
150 gms Sourdough starter, fed and active
450 gms Bread flour / All purpose flour
330 ml Water
WHAT TO DO
- From the mature starter in the refrigerator, take 30gms starter and set aside till it reaches room temperature
- Add 60 gms of water and 60 gms of flour and mix well and set aside overnight or 5-6 hours at 21-23C temperature
- As you can see in the pictures below, the starter has nicely risen with lots of activity and ready for the dough.
- Mix the flour and water till fully incorporated. Do not knead. Set aside for 1-2 hours.
- As you can see in the clip below, the flour water mix is significantly extensible after the autolyse.
- Mix the starter and salt to the flour mixture and knead into a smooth mixture
- As you see in the picture below, the shaggy mix of flour and water is converted to extensible dough. Then it is mixed with the starter and salt and makes a smooth dough
- In the next 2 hour, perform 4 rounds of coil folding at an interval of 30 minutes. Coil folding is another method of strengthening and developing gluten in the dough.
- In this method, lift the dough from the middle with both hands. The four fingers have to be below the dough and only the thumbs above the dough. Lift the dough and place it on the container like a coil. Turn the bowl / container and repeat the process. This video shows the method in a nice way.
- By this time the dough will be soft, fluffy and not sticky. Cover and leave the dough to double for 3-4 hours at 23-24C
- Transfer the dough to a lightly floured surface. Shape the dough by pulling it on all sides by folding like an envelope and stitch it together
- Cover and refrigerate the dough for around 7-8 hours till it doubles in volume as shown in the picture below
- Bake in a Dutch oven or cover and bake for 30 minutes at 250C. Uncover and bake at 230C for 20 minutes
- Set aside on a wire tray till the loaf cools completely
This is my post for the Blogging Marathon under the theme, ‘Breads of a kind’.