June Steinburg, baby.
The next trial in my all-June-Steinburg-all-the-time recipe attempt.
- 700g JS (Straight ~ no leaven)
- 450g 80°F H2O
- 675g AP Flour
- *75g WW Flour
- 20g salt + 50g H2O
| 1. Mix » Rest | No float test, mixed in metal bowl, rested 45 min |
| 2. +Salt & Water » Bulk Rise » Turns | Moved to glass bowl, *added 4 handfuls of WW flour at first turn. 4 hrs (every 30 min) » 7 turns, 8x each (vigorous) |
| 3. Pre-shape » Cold Rise | Both loaves into the fridge |
| 4. Loaf I » Final Shape » Bake | 24 hr cold rise, shaped w/flour » held a nice, tall dome |
| 4. Loaf II » Bake | 48 hr cold rise, no shaping » held a nice shape |
Not a disaster.
NOTES: This still needs a lot of tweaking, but it worked out. The dough felt super wet and sticky during the bulk rise, so I added more whole-wheat flour. In the end, both loaves were perfectly edible but denser and chewier than the accurate recipe. The 1st-day bread was good. Toasted over the next few days the bread had equally good texture and didn’t feel too dried out. Again, both loaves were still too dense ~ not quite getting the air and rise that I’m looking for. However, I like the sour flavor ~ its not too much or too little. The ratios were fairly accurate this time but depend on how much water goes into June’s feedings. I’ll try this again when June gets too big for her britches.