Baking Sourdough with Golden Yacht Flour, Part Two

Last time, the sourdough made with Golden Yacht did not quite come off.

Baking Sourdough with Golden Yacht Flour

So, another go — though in truth the only bread flour in the house right now is a great deal of Golden Yacht, so it will be this for a while. The main thing I took from the first attempt was how readily the dough stretches. For my taste, almost too readily. So this time I cut the water back a little, shortened the initial hydration, and shortened the final proof, trying not to let it over-ferment or the dough get too soft. I also scored it more deeply at the end.

Ingredients:

• Starter60g
• Bread flour (Golden Yacht) 250g
• Water (around 20°C)160cc
• Salt4g

Conditions:

• Date29 April 2020
• Room temperature21°C
• Humidity34%

Last time I allowed about an hour for hydration; this time I stopped at 30 minutes, and did the first stretch and fold 30 minutes after mixing in the starter. The final proof in the basket, which was about four hours last time, I cut to around two and a half.

The result was somewhat better than the first attempt. Shaping is still difficult, though, and the rise is uneven. Incidentally, I have also been using the same flour for a pan loaf raised with panettone culture. I will write that one up separately.