I made two more batch of sourdough on Saturday. I have never had such great luck with a starter. It’s just lovely. I used the recipe from Emilie’s Sourdough Beginners Guide at the Clever Carrot again and the dough was beautiful.
I again tested my starter – it floated beautifully. Then I and added filtered water, olive oil and flour called for (see the site linked above for the recipe). I let that autolyse for 30 minutes and then added the salt (kosher). Every 30 minutes I pull the dough up and fold it over on itself. Pull and fold four times – with a ninety degree turn of the bowl each time then cover it back up and wait. The folding and turning happens during the first two hours, then it’s just a wait until the dough is about 150% of the original volume.
I left for a few hours to pick up the milk at the dairy and when we returned, I put each batch into a vintage bread tin to proof. I baked it at 400 degrees for 10 minutes and then I lowered the temperature to 400 degrees for another 25 minutes.
The side blew out because I didn’t score it deeply enough, but overall I am pretty happy with the results.