I decided to try something new this week to get more flavor/sour in my
bread. I decided to push the starter to the limits.

Day 1, 7:00 am first cycle of starter, 18 grams refrigerator starter, add to
this 18 grams flour, 18 grams water. Through out I used KA white bread
flour, all I had on hand.
10:00 pm add 50 grams flour, 50 grams water.
Day 2, 10:00 pm., yes that is correct I let it go 24 hours, add 130 grams
flour, 130 grams water.
Day 3 10:00 pm mix dough, add 402 grams flour, 198 grams water. Mix 3-4
minutes in KA 5 qt mixer, let rest 10 mins.. add salt (11g) mix/knead in
mixer 8 mins. Turned out on lightly floured board and hand knead 4-5 mins.
Id did not still feel quite right but I formed it to as tight a ball as I
could, placed in bowl, covered with plastic wrap. Place bowl in
refrigerator.
Day 4, 7:30 am remove bowl and place on table at room temp. 12:30 pm turn
out dough and form into loaf. place on parchment on a baking sheet. Place
sheet in proof box at 85 degrees, I have been using the over the range
microwave as a proof box, it fits the baking sheet just nice and maintains
85 degrees thanks to that light bulb on the underside. I could increase the
heat by putting in the other bulb but that might get to hot.
2:10 pm take the risen dough with parchment and place on peel, slash and put
on stone in pre heated 475 degree oven, with cast iron pan, add water to pan
spritz loaf and walls, sprits 3 more times at 3 min. intervals. Reduce heat
to 425 after 15 mins., bake another 20 until internal temp of 200 degrees.

This did produce a more sour loaf. Nothing spectacular about the oven spring
or crumb both what I would consider about the same as my other loaves. But
the taste is better. The starter after all that ferment smelled heavy of
hard cider, a strong whiff would burn the nostrils slightly.
All in all I think I will keep at it.

Now would some of you math wizards confirm or correct me on the hydration. I
figured it at 66% that is 198 total grams starter flour plus 402 for a total
of 600 grams flour, 198 +198 grams water =396 or 66 %.




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