"Cold oven baking method" ? It was new to me!😮😀
First time baking sourdough with this cold oven baking method. And well, it's worked!
The bread turned out flat😅... I believed that the oven spring comes from a strong starter, good flour and good dough. So, next time I'll make sure to use a strong levain to make this bread.
Why the bread turned out flat:
#1~ As expected that because of my levain. I didn't feed my levain in a proper ratios... (ha, I didn't feed enough)😓
But, during the last proofing(cold retard), the dough increases in volume about 50%...wow! In that case, you can also consider playing around with the rising times. I suggest a 2-hour rising time to start but gradually increase the total rising time to see what creates the best bakes for you.
#2~ Using buckwheat flour also not much help in rising the loaf. Beside, once sliced, might feel slightly sticky to touch. So, it’s important to note that reducing the amount of water added helps if using buckwheat flour in baking.
☝Dipped it with olive oil and black vinegar.
Sourdough Bread (78% Hydrations)~~Cold oven baking method
Ingredients：
200g Bread Flour 67%
40g Wholewheat Flour 13%
40g French Bread Flour 13%
20g Buck Wheat Flour 7%
235g Water 78.3%
60g Sourdough Starter (Levain) 20%
Method:
- Mix all flour, water, salt & levain -Autolyse 2 &1/2 hrs
- 1st Stretch & Fold - rest 40 mins
- 2nd Strectch & fold - rest 90 mins
- Light bench fold - rest 45 mins
- Shaping - rest 1 hr
- Cold Retard - 4 hrs
- Score before sending to oven
- Cold oven baking method
- Bake in Dutch oven at 230℃ for 55 mins(covered).
- I baked it further for 5 mins without covered to get a darker loaf.
Happy Baking!
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