Sourdough Bread – 2 feed levain

April 7, 2017


Reconstituted my starter from San Francisco Baking Institute.  It took four days to get the starter lively and full of bubbles.  Started my sourdough liquid levain, for my sourdough bread.  Added part of my starter with flour and water and let it ferment for 12 hours at room temperature.  Then I mixed my final dough, letting it bulk ferment for 2 hours, adding a couple of folds.  Shaped my dough and used my new baskets to proof for 2-3 hours, as my home was very cool.  Trying out a darker bake which brings out a bolder flavour.  The bread came out with a very nice open crumb and crust had a good chew.