1st Trevor Wilson Low Hydration Sourdough
436g Bread Flour
24g Whole Wheat Flour
Haven’t baked in forever.
House temp 74F
All water from fridge 66F
Flours:KAF Bread and KAF WWW
Finished weight 695g approx 24oz
Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.
9pm-premix into fridge
12:50am-premix out on counter and levain built
9:40am-added 55g starter, not 50g. Probably accounts for dough progressing (I think) 30-45 mi minutes faster than recipe (but I kept to the listed schedule). Haveing trouble with the ”rolling” so just did the 3 bowl spinning.
10:15-into new bowl. Dough slightly tacky and looks and feels great .
Oops, promised to take kids to Hotel Transylvania. Missed 2nd S&F.
3:15-Do a late S&F, which was a mistake so close to end of bulk. Stuck/deflated a bit. I think it is proofed, but decide to let it go the next hour due to the prior deflation, because previous loaves have been a bit under proofed, and wanting to stick to the plan.
4:15-Ugh, did I mess this up. Stuck and deflated some. Didn’t put flour down and dough stuck. Bench knife worked but hard for me to shape like that . Attempted to preshape as a boule but pancaked and stuck
4:45-Once I tore it onto a bit of flour, shaped following KAF shaping video . Think it was okay but not great .
6:55-Preheat finished (20min) with rompertof preheated also possibly over proofed? Stuck very badly to banneton liner despite rice flour . I thought I put plenty in. Guess I need more .
Baked 30min covered 15 uncovered internal temperature 212F. Want slightly lighter crust next time .
1. Lots more rice flour in banneton
2 . Flour on bench
3. Study prerounding techniques
4. Stay with ‘full’ proofing
5. Slight increase in dough amount?
6 .Wet hands helped