Bread

Thanks, this seems like it’s too wet?

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Not really. That initial mix seems really wet but it's fine. You can add flour to it tomorrow if it's too sticky when you start the folding. .

Sure. I’ll update tomorrow :-)

Which polish shop have you went to?

From when I've made this it's really wet as you make it. Makes it difficult to shape but I use a small enough pot when cooking that it can't splat too much.

Missis G did the no kneed method but with added folding / streaching of the dough one of the best she had done. Had nice airy structure too.

Pretty happy with the first one;

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Baked a lovely looking loaf this morning. Opened the lid on the cast iron pot so see some decent oven spring. Then I completely forgot about it for another 20 minutes so now I have a burnt loaf. Idiot.

Loaf #10: It's amazing what dropping the hydration down to 70% and doing proper shaping will do.

That looks great. What flour mix? Or just white?

I feel personally attacked, lol.
Deffo need to drop my hydration!

FFS. Two massively over proved loaves this morning. Just when you think you've nailed it spring arrives with it's warmer nights and messes with your timings!

Still taste great tho.

There was some rye flour in there, maybe 20 - 30%? The rest is white.

I forgot how much exactly, I need a spreadsheet to write down what I'm doing.

Mostly white, plus a little wholemeal plus a little rye seems to give the best flavour for my taste.

Dropping down to 70% made it sooo much easier to do proper shaping and get a nice, tight ball before proving. Which is supposed to help with the spring and final shape.

It also made slashing it much easier, hence the well-defined edges. Now I know how people get those pretty patterns on the loaf, they're not slashing at a shaggy doughball.

Same here. Also didn’t have time to deal with it, so bunged dough in the fridge, shaped when I had a moment and back in the fridge again. Might be alright, but I reckon they’re on their way over the edge!

How long is too long for a final proof in the fridge for sourdough? Is 20 hours pushing it?

I've done the Pain du Campagne recipe from the Ken Forkish book and did the final shaping and put them in the fridge at midnight last night. It says 10-12 hours in the fridge for final proofing.

I'm at work today so I can't bake till 7pm.

Depends on the recipe and technique. Ive left loaves in the fridge for 48 hrs with no massive difference in appearance, they have a slightly pronounced sour flavour. Any longer with my recipe and they don't bloom/spring as much.
If you feel that they have over proofed they can just be knocked back and left to proof again

https://modernistcuisine.com/2018/11/dough-cpr/

They’re not technically proofing in the fridge, they’re retarding.
The bacteria/yeast that produces co2 and making it rise will become dormant but the lactic acid producing bacteria will continue to act. This develops flavour and breaks down gluten due to the acidity.
So you should proof and then refrigerate.

In my current fridge I don’t get any increase in volume, but in my old one they’d continue to grow considerably and usually over proof.

Todays loaf

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they can just be knocked back and left to proof again

True to an extent, but once the main supply of sugar has been consumed, or the structure has been significantly degraded from the lactic acid in sourdough there isn’t really any going back.

Some absolute bangers in here over the last couple of days.

Isn't that when you pivot and say you've been making pizza dough all along?

Once it’s that fucked, I’d prefer to just pretend it didn’t happen at all.

Pitta again.

Folks talking here about cooking sourdough in dutch oven type pots, could this brute we've got be good to cook our sourdough in?

Yesterdays loaf still dense but tasty.

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Yeah, I bought the cheapest cast iron enamelled pot I could and it’s totally fine. That’s a reyt fancy one!