Remember!

Things To Remember about Baking Sourdough Bread.

Equipment You Need.
Small mixing bowl -a Pyrex Jug
Large Mixing Bowl
Plastic wrap-clean tea towel and mittens
Pizza Peel
Spatula
Pastry Scraper
Bread Proofing Baskets
Large heavy-bottomed pots with lids.
Lame - Sharp knife

Ingredients 
Leaven
Dough

Healthy and living sourdough starter must-have.

The Leaven
(prepare the night before)
40g active sourdough starter/culture
55g wheat flour
55g water

For the Dough
9 g salt
450g water
(400g to mix with the flour, and 50g with the salt)
600 all-purpose flour

Remember These Sequence of Preparing the Dough

First-The Leaven

Mixing Flour and Water

Autolyse for 30 minutes to 4 hours and cover the bowl

Mixing Salt and Water

Mixing the dough with the salt, after autolyse

The dough becomes smooth and tighter

Bulk Fermentation
During the first 2 hours of the bulk fermentation, give the dough one Turn every half hour.
The First Turn, cover and followed by the Second Turn in 30 minutes.

The end of 30 minutes, the dough is relaxed but still dense, small bubbles appeared.

The Second Turn and rest, followed by the Third Turn in 30 minutes

At the end of 30 minutes of the second Turn, the dough looks smoother and more bubbles

The third Turn, the dough starts to get billowy, soft and aerated with gas.
At the later stage, the dough should be given a more gentle work to avoid pressing the gas out
 of the dough

The Fourth Turn should be done very gently, and now it is completed the two hours
of the bulk fermentation and followed by a Bench Rest.

Add one more Turn if you think the dough is not ready for the bench rest.
Meaning, let the dough rise on the bench undisturbed for one hour until the dough looks slightly puffed.  It should just look larger than it did when you started.

Now is up to 2hours and 30 minutes the bulk fermentation, give one more Turn followed by the bench rest.

The last Turn, and a Bench Rest for 1 hour, undisturbed.  Cover the bowl with plastic and a tea towel.

After One Hour Bench-Rest-Undistrub.

First Shaping

Cut the dough into two equal pieces, work gently to make round shapes
Cover with cloth or bowls.

Final shaping, and place on to lined baskets with a cloth and sprinkle with flour mixed with rice flour.
Cover with a damp cloth to proof for 2-3 hours.  Bake in a hot oven
OR
Retard in the refrigerator overnight and baking on the following day.

Retarding the dough in the refrigerator, covered with a plastic bag.

Baking on the Day

The first baked after three hours proofing time on the same day.

Score and Bake

Freshly Baked a Boule
The Boule does not look at the traditional Boule.  It must be a mistake somewhere during the baking.

Morning Baking - The Boule- (Ball)
Baking of the retarded dough in the refrigerate the night before.
Prior baking, heat the oven, put the pot with the cover in the oven, make sure the temperature reaches 250 degrees C.  Get all equipment and place close to you in the kitchen.  Take the dough from the refrigerator, score the dough before you are loading to the hot pot, then cover and put it back in the oven, bake for 20 minutes.  After that, take the lid off the pot, close the oven and continue cooking for 22-25 minutes until the loaf golden dark chestnut colour.

We could see all the steps through the pictures, and also we have the result.
The bread is baked beautifully looks chestnut brown.  The loaf feels light in hand, which tells you that the right amount of water has been cooked out. When tapped on the bottom, the loaf will sound hollow.  When it cool and you cut it, you will hear the murmur of the beautiful crispy crust. I am happy enough, but my family finds the crust is crisped but a little too hard.  The crumb is soft, but it's not opened sufficient, overall the crumb was good soft not dense.



Folding unfolding and turning.  Not Kneading.

The last try of baking in January, it was a pleasant baking day, the result was not too bad, an improvement was there, but I was not satisfied just yet.  Remember now, the quality flour was not the best, a big prize had to be paid, the result of the baked bread was only OK.  I must not forget to buy only the best wheat flour/all-purpose flour.

Equipment

The Wrong Shape
Not - Boule-

 

Wanted to bake with a different technique, but it did not work out well, look at the pictures above, they are not round balls.  Baked the dough on a hot pizza stone and the cover was smaller than the size of the dough.  It was not a good idea at all.  Remember that!

The morning baking was better, it worked out well, and the result had a reasonable good loaf.  Next time is going to be better, I am sure.  Learn from the mistakes.

A few hours of my two days were well spent.  It is good to be able to fill up the time with lots of work/activities.

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Susy