| SF style sourdough bread - KA loaves done |
In order to counter posts a r.f.s newsgroup
I took this page out of the SF style bread
pages and added this comment to demonstrate
that it is easily possible to make very decent
white flour bread with a sour starter and
dough (both around pH 3.8, which is fairly
sour by my standards).
- Ferment 540 gr. ripe leaven sponge for 8
hours at a temperature of approx. 85 F (29
C).
- Ferment doughs for 7 hours at approx. 90
F (32 C) with folding after 3 1/2 hours.
- Size, shape, rest for 45 minutes at approx.
70 F (21 C).
- Starter (before mixing) and dough(before
baking) had pH 3.8.
Judge for yourself if this looks like a "squat
loaf or boat anchors".
The links below will go back to the regualar
SF style sequence of pages.
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| All pictures can be enlarged for more detail
when clicked on - please read my disclaimer |
| HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA |
| King Arthur flour loaves, crumb and crust |
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| top side view |
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| front view |
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| side view |
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| other side view |
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| crumb 1 |
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| crumb 2 |
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| crumb 3 |
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| crust |
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| These are the first two loaves made with KA
flour, the original dough weight after mix/knead
was 1201 g, the warm loaves right after baking
had 1035 g, baking time was 38 minutes. |
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