Sour Dough Bread (100% Bread Flour & Knead)
After the first attempt, I tried the 2nd time. And I consider it a success!
Changes I have made
- Used my sour dough starter when it peaked
- Used bread flour
- Knead, knead and knead and check with windowpane test
- Reduce bulk fermentation and proving time as it is warmer
Before starting to knead, I ate some carbs, switched on some music, put the fan facing the table, timed myself for half an hour and kneaded on the dining table since it is lower than the countertop.
1045 Fed Sour Dough Starter
1300 Sour Dough Starter has doubled
1315 Sour Dough Starter has fallen slightly. Peak in 2 & half hours? Seriously?
1320 Mix all ingredients
1325 Start kneading
1355 Bulk Fermentation
1710 Shape
1725 Prove
2030 Preheat oven
2100 Score & Bake
2140 Cool
This time around I sliced the boule and kept half the portion in the freezer. Might stop buying sandwich bread from now on.
How was it?
Texture… Pass! It is so airy and soft. There are also large holes in the bread.
Taste… Pass! Not too sour, fragrant and sweet.
Looks… Needs improvement. It doesn’t look as good as the dough was stuck on the cloth in the proving basket.
It made a hollow sound upon knocking when it came out of the oven. After 1-2 hours, it was soft due to the humid weather.
Made avocado toast using frozen sour dough bread.