Sunday sourdough

I was trying to find the ways to reduce the proofing time lately: one thing I have tried in the last two weeks is proofing the dough in an oven (not turned or warmed up; no lights , either) to see whether this relatively temperature-wise stable environment would help reduce it. 

This dough was only proved for 3 hours (in contrast to my usual 4-6 hours proofing). It was almost flat when I placed it on the parchment paper and scored. But there was a great oven spring (just like last week), so it turned out to be just lovely.

I think the in-oven proofing helped. I also think that maybe in the past I was over-proofing my dough..

Of course, the hydration levels of the dough makes a difference in terms of the yeast activity – this was a slightly sticky dough. This may be another reason for the short proof time working with this loaf.

In any way, I am just happy to have this loaf 🙂

 

mighty starter/levain 🙂 it is 100% whole wheat starter

iitial dough: it has 1 cup of levain; 1.5 cups of water, 1.5 tbs of salt and sugar, and 3.5 cups of bread flour – I stretched and folded it 4-5 times, and left at room temp over night for the rise

the next morning, this is what I have said hello 🙂

shaped and left for proofing for 3 hours

at the end of 3 hours-proofing time; not so much of a rise but it is puffy and I took my chances 🙂

on the parchment paper prior to scoring

tried this style for the first time – let’s see it 🙂

looook at these air pockets 🙂 so impressive considering that it was a short proofing this time – bon appetite me! 🙂