After seven or eight tries, I finally got the sourdough result that I’ve been looking for.
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After seven or eight tries, I finally got the sourdough result that I’ve been looking for.
The biggest factor was lowering the hydration from 75% to 66%. I also timed my bulk fermentation so that I put it in the refrigerator just before going to bed, to minimize the risk of overproofing. I think this is the first loaf that didn’t overproof on me.
-
After seven or eight tries, I finally got the sourdough result that I’ve been looking for.
The biggest factor was lowering the hydration from 75% to 66%. I also timed my bulk fermentation so that I put it in the refrigerator just before going to bed, to minimize the risk of overproofing. I think this is the first loaf that didn’t overproof on me.
@BestFoodBlogEVR
Looks great!
I'm also getting the best results (so far) with low hydration doughs
