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Post by jerrym on Oct 3, 2012 16:51:11 GMT
The sourdough 1st go went well.
I used 20% thinking that the sourdough was not mature. Tasted like the best cold ferment I've produced - well pleased. Feel my dough journey is effectively complete with just fine tuning left. Assuming the sourdough life fits my needs (fridge storage and intermittent use).
On 2nd go - intend to use the sourdough direct from the main jar ie not produce a child batch. Also going to add it on day 1 of the dough ie sponge to avoid folding it in on day 2.
Many thanks to the sourdough enthusiast on the site for giving me that push to try it out. Well pleased is an understatement.
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Post by jerrym on Oct 7, 2012 19:28:53 GMT
the 2nd go went well and now totally at peace with my dough. i used 20% sourdough and added it on day 1.
the sourdough addition to the bulk dough at day 1 accelerated the cold ferment unfortunately and had to bring the pizza forward 1 off day to day 3 (out of control 1st rise on day 3) when day 4 was the target bake day.
i think on balance i'm going to go back to adding the sourdough on the day of balling/baking so that the cold ferment can be controlled better.
adding the sourdough direct from the mother jar worked a treat.
the term "sour" in sourdough does not do the actual product justice. something like beeryeastdough is far more on the money.
journey end for me. adopting 3 day bulk cold ferment with sourdough and rye flour added on day 3 followed by balling, boxing, baking ~8 hrs later
ps
one niggle i did sort was flour on the bottom of the cooked pizza. i found i was using too much bench floor. i was using 50:50 semolina: bread flour but down to the hydration always had to keep adding more bread floor. in short upped the bread flour proportion to 30:70 semolina: bread flour and found i could shape in a more controlled manner ie without adding more bread flour. well pleased.
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Post by minesamojito on Oct 7, 2012 20:20:38 GMT
I usually go for 1/3 each of rye flour, fine semolina and polenta, but the 30:70 flour semolina would be good too. Cheers Marcus
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Post by jerrym on Oct 8, 2012 17:38:52 GMT
Marcus,
interesting mix. not come across polenta and googled to realise i think it's cornflour which i know. what benefit do you see in using it. the only thing i can imagine is down to the fineness of the flour causing it to take into the wet dough better.
ps if you've not guessed i'm still effectively using your dough recipe which is simple brill. i've just added in the cold ferment which i like and subsequently the sourdough. many thanks.
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Post by minesamojito on Oct 8, 2012 17:56:17 GMT
no worries, I often add a ladle of sourdough to mine now as well. I find the varied texture of the 3 grains really helps, the polenta just lifts the base off the oven allowing moisture to escape giving a lovely crisp crust. cheers marcus
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Post by minesamojito on Oct 8, 2012 17:56:32 GMT
no worries, I often add a ladle of sourdough to mine now as well. I find the varied texture of the 3 grains really helps, the polenta just lifts the base off the oven allowing moisture to escape giving a lovely crisp crust. cheers marcus
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