For the final shaping, care must be taken not to deflate the dough. I find it’s enough to soak the flour, but not so much that I risk over-fermentation. I made a multigrain sourdough using your instructions, and it was excellent. I now use the Challenger Bread Pan to make one loaf at a time, but I used to use the 3.2-quart Lodge cast iron combo cooker. I was SHOCKED when I lifted the lid and found a risen dough in the oven. Mix your sourdough starter into a batch of scones for some added texture and flavour. Sourdough is one of the oldest forms of grain fermentation.. It’s believed to have originated in ancient Egypt around 1,500 BC and remained the customary form of … At the beginning of these two weeks, activity was slow and I could only manage 2 times a day (once in the morning and once before bed). Congrats! Spread the fermented bran evenly over the surface. Recently I switched to using a large Dutch oven and my sourdough has been quite flat and doughy. Reshape the dough into the desired loaf. Don't use freshly fed starter, it is not mature enough. It won’t affect the taste, but you likely will have a flatter loaf come out of the oven. I also bake at 5000 ft and I am wondering if you would do any adjustments of whole wheat flour? Hold the cutting board with one hand as you slice the furthest corner of the blade into the dough. I have variable control over steam and heat. Transfer the dough into a pan and leave it to rise again. I am presenting this information as I know it to be true, and that is anecdotally. Stir with a butter knife or spatula until all flour is incorporated. ~amy, Thank you for this wonderful review, Amy! Or anything else? My home in New Mexico sits at 5720 ft. Set the oven temperature back to 500°F, and put both pieces of your baking vessel back in the oven. Happy Holidays to you from another Jeffco neighbor. My recipe was for soft brown rolls; 300g white flour. Add the remaining sourdough starter to a bowl with 100ml warm water and 100g strong white bread flour. I had to adjust cook times a bit but this is the first sourdough that I have made that has not turned into a hybrid hockey puck/water cracker. 🙂. Here are a couple of signs that you have an over proofed dough, and what to do in each case: First sign: The dough has become The entire 2 weeks leading up to this bake I carefully fed my starter 3 times a day with 50% rye and 50% unbleached all-purpose. What you’re describing is the rise and fall cycle of an active sourdough starter. It turns out my feeding times were 8:00 am, 4:00 pm, and 10:00 pm. I'll go into a few of these later. Remove the dough from the bowl. I really wanted a great loaf that I could produce consistently. These two adjustments are very easy to do, and if you find success with these tweaks, please let me know in the comments! Baking at altitude can be frustrating, to say the least. The problem my husband is having is growing his (first ever) starter. After about half a week or so I was able to step it up to 3 times a day (morning, mid-afternoon, before bed). Sourdough fermentation may also degrade gluten to a greater extent than baker’s yeast . I waited a little over an hour and have now moved on to the bench rest. I’ve been trying to bake a sourdough bread at a high altitude 5,600 ft. Wit some good results and bad. This is the only adjustment I make! My recent sourdough has been breaking down during bulk proof. Your recipe makes a lot of sense! Wearing heavy duty oven mitts, pull out your oven rack and remove the lid from your baking vessel. Once my starter started showing signs of rising and falling consistency, I was going to use my previous bread formula and method and bake with it. Hello! Thank you so much, Lisa! However, this is where over-fermentation can occur, so the higher your elevation, the shorter this period should be. Thanks, Alex! Best of luck with your first bake, I’d love to hear how it goes! With some more practice on shaping, I can improve here to create some more stretching and higher ears, but the blistery skin and thin crispy crust were very welcome. But having read your article, I reduced the hydration by 50ml and reduced the fermentation by 20 mins and now I have very airy sourdough and tall too. I do keep mine at 100% hydration. Thank you for this review and congrats on your beautiful bread! The salt timing, I believe, was critical. Then a found three three recipes for high altitude sourdough bread. Before we dive into this, please know I am not a scientist! If the recipe is overly generous with the sourdough starter fermentation time, you end up adding too much-trapped air to the recipe and get a sticker dough. See my post on Scoring Techniques. Tried them all. 🙂. Thanks in advance! The longer you cold proof, the more sour the bread will be, and also keep in mind that fermentation does still happen under refrigeration so it’s still possible to overferment. What size Dutch oven did you use when making the 3 loaves? These changes aren't absolutely necessary, but they will help you avoid struggles that are common with high-elevation baking. He told me that my dough is likely over-fermented even though I was following the recipe exactly, and that it was probably due to being at elevation. When people ask me if sourdough bread is hard to make, my answer is that it is actually extremely easy, once you really understand the process. Oh, and by the way, if you’re looking for some more help understanding hydration, click here to check out The Beginner’s Guide to Sourdough Hydration. Working quickly but carefully, transfer the dough into the pan by holding the cutting board over it and pulling on the parchment. Just did this and had 2 lovely well-risen loaves. Before the 1950s, most bread bakeries ran two shifts of workers because the Do you have any suggestions for an evaluation of 1064 feet. Trying to see how I can stretch my bake time. This prevents the dough from sticking when you flip it out. But now I finally succeeded. The moment of truth arrives and you’re taking the lid off your Dutch oven only to find that your bread didn’t rise at all, and is a wide flat disc. Wonderful, Sarah! I reduced the amount of acidity carried over at each feeding by frequently discarding 80% of my starter, removing that intense vinegar smell, and in the end, reduced the sourness of my bread enough that it only barely peeked through. Cold fermented dough 72 hours. You can find that here. Appetizer, Breakfast, Brunch, Main Course, Side Dish, Snack. I would love to hear about your experience with baking sourdough at high altitude and also if you’ve played with any further changes. Wonderful, Kate! 5.4g salt. Mix until you don't see any more dry flour in the bowl. The crumb, flavor and color superb. Take loaf our of fridge 1 hour before baking. A sourdough starter is a stable mixture of beneficial bacteria and wild yeast that's maintained with regular refreshments and is used to leaven and flavor dough. But getting over that hump can be a bit intimidating. Hi Leo! Thank you so much for this! Too long bulk ferment? 1:00ish pm: Stretch and fold. Sourdough recipes are less a recipe than they are a combination of a formula an… I think it's safe to say, and you can just see in the pictures, this was hands down the best pair of sourdough loaves I've baked. Now begins the final rise. Thank you so much for taking the time to share your recipe and tips for sourdough at high elevation! Dip your hand in water and reach under the dough at the east point. The High-Elevation Sourdough Bread recipe below is based on these experiments and discoveries. Perhaps a metaphor for ourselves in times of crisis, starters are how bread was born some 10,000 years ago. Save the rest of your leaven as discard to use in discard recipes, if desired. Do the same for the remaining piece(s), then lightly dust with flour and cover with a kitchen towel. That dough has given all it could before it even landed in the oven, so it had nothing more to help it rise, hence the spreading out. In this post, I'll go into managing your sourdough starter fermentation to increase fermentation activity. (Remember, the more water in a sourdough recipe, the faster the dough ferments – this is a bad thing when baking at elevation!). Roll up from the top towards your body, trying to keep a reasonable amount of tension in the dough without splitting it. This takes practice. Happy baking!! I struggled so much with this recipe for YEARS until I finally nailed it. Let rest for 30 minutes. rising dough … If your crust is overcooked and your crumb is undercooked, maybe try playing with baking in a Dutch oven – this way the crust is protected from the direct heat for the first portion of the bake while the steam works its magic on the crust, and then the direct heat during the last portion of the bake helps harden and darken the crust. Each portion is adjustable – I have 30 minutes with lid on and 15 minutes with lid off, but some people do the complete opposite, 15 minutes with lid on and 30 minutes with lid off. I’m glad it was helpful for you. I’m glad you had good results from this method 🙂. Thank you. The pieces now need to be pre-shaped. If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! Squeeze and work the dough until it comes back together. That said, I have zero experience with combi ovens unfortunately. At this point your starter should be … The experiment went well, but I think I learned that for pizza dough, I am a commercial yeast man. It's ideal to let your oven sit at 500°F for 30-40 minutes beyond the preheating phase, so your baking vessel is screaming hot. This makes me so happy! This is called cold-proofing. If it slowly tries to return to normal but stays slightly dented, it’s perfect and ready for baking. I hope it turned out and I’m glad you find the recipe helpful! Probiotics are generally safe for the vast majority of … The flavors will get better as it’s allowed to ferment for longer. If you are using a sourdough starter that has not been fed for many days or weeks, it will yield a dough that rises slowly, and tastes a bit tangy. Cover the bowl again; the bulk fermentation has begun. I’m so glad the recipe works so well for you and I wish you the best in your baking in the future! Lift each piece of dough with the bench knife and flip it gently into the basket, so the seams are facing up. We will see what happens–Fingers crossed! (5pm on day 1) Weigh out salt and sprinkle over dough. I’m glad you had such great success with this guide! Visual cues such as large air pockets and smells like ripe fruit or vinegar are indicators of good fermentation and tell you if a feeding should happen soon. Tried a bunch of different things using recipes from FWSY and Tartine with delicious, but flat bread. I live at 2500m / 8200ft. Feel free to play with your own adjustments as well! We are in Littleton, CO. Changed the flour, completely started a new batch of starter but still every time during 3-4th stretch and fold the gluten just breaks down and I’m left with this over fermented mess. Without over-stretching your dough, perform a TIGHT envelope fold, but this time, eliminate the “stretching” step. For this entry I decided to focus on my starter and to manage its fermentation until it became predictable and stable, feeding it not based on an arbitrary or convenient schedule but following its cues. Open your jar and add 50 grams whole wheat flour and 50 grams white flour (all-purpose or bread flour). Using your hand, incorporate the leaven a bit by squeezing it through your fingers. First 3 stretch and folds – every 15 minutes Last 3 stretch and folds – every 30 minutes. I usually shoot for 18ish hours myself, so 19 sounds perfect to me! To test doneness, knock on the bottom of the loaf: it should sound hollow. Use the powder to dust bread baskets or bread dough before scoring. Absolutely THRILLED that I’ve come across your webpage and your HIGH ELEVATION SOURDOUGH!!! I suspected altitude was having an impact and had no idea how to correct – I had seen another blog on this subject but it didn’t help. I couldn’t figure out what I was doing wrong! I made 2 great loaves using your methods for high altitude (Albuquerque) yesterday and they were very good. Cover with damp towel or plastic wrap. The two changes I made that had the biggest impact on my bread were reducing my hydration and shortening my bulk fermentation. Hubby and I took a loaf out in one evening! And in winter the air is so very dry. Dough that’s over-fermented has no more leavening power left once it’s put in the oven, so it simply doesn’t rise. Do you have any recommendations for temperatures and cook times for someone who has access to a combi oven. I’m so happy to hear it! 45 minute autolyse I wish I could send you some pictures of my bread and the open texture. You said to make it at 450 with lid. I spent a year baking and pondering why my sourdough was flat and dense after following instructions carefully. The easiest and most effective scores are a deep line about an inch or two from the bottom, running half the circumference of the dough, or a simple square. I knew I was on the right track with these two. I live in Golden, Colorado which is at 5,700 ft. No longer frustrated and achieving spectacular oven spring. Hi, thanks so much for this information! There have been times when I’ve tried to make a lower hydration dough (60-65%) and it was just impossible because my flour soaked up every ounce of water and was still dry! This recipe has helped a lot, my bread is still a little dense but I’m experimenting (my climate is high but it can still be very humid and is the temperature can fluctuate between 5 Celsius and 25 Celsius day to day which doesn’t help). Rotate your dough 90°, and repeat. The slower natural yeasts in the sourdough starter give the dough a longer shelf-life in the refrigerator, so make a batch and divide it for later use! Thank you so much for taking the time to share your findings. My starter Goldie loves a daily 1:2:2 feed, but when I’m preparing to build a leaven, I feed her twice a day for two days to really amp up the activity. The first time I followed this recipe was my first success; three lovely yummy loaves. This is called the bench rest. Rye provides increased fiber and nutrients similar to whole wheat flour, but because of its lower gluten amount it's much easier to stir. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. I’m so glad these tips worked for you 🙂. *** I prefer to bake my bread covered … Scrape the bench knife under one piece, and move it away from the other. Do you know the rest 🙂, Thanks, Heather — me too! This will release the air from the dough. I was worried that my altitude wasn’t as high as yours, only 4100 ft, so I thought I might have to make some adjustments the other direction. Rotate your dough 90°, and repeat. After shaping when the boule and batard were placed into their bannetons, they were jiggly and full of air. At this point your starter should be active and bubbly (almost foamy). (5pm on day 1) Weigh out salt and sprinkle over dough. And so, cautiously, I started experimenting with adjusting my bulk fermentation times. 🙂. Transfer the dough to a floured or oiled surface to prevent sticking (always choose floured or oiled surface based on the dough’s texture…dough needs lots of moisture to rise well). Set your timer for 20 minutes. I’m at 8,000 feet and have had spotty luck with sourdough. I’m not sure if you have a Dutch oven so this may not even be helpful for you – keep me posted! Higher hydration sourdough will ferment a little faster than a lower level hydration dough so you will need to watch this one more carefully when you first make it. I have played around a bit since and find that if I follow this almost to the letter it just makes such good bread. Repeat two more times for a total of four times. Thank you so much for the review, Alex! Mix the dough with your hands for about 5 minutes. Rest for 30 minutes. Blame over-fermentation again! Shortening the bulk ferment helped reduce the over fermentation. 10.5g fresh yeast. The Web’s Largest List of Sourdough Discard Recipes... How to Make Sourdough Blueberry Mini Muffins, click here to check out The Beginner’s Guide to Sourdough Hydration, How to Make Soft and Chewy Sourdough Chocolate Chip Cookies, The Sourdough Mamas Group: Personal Stories of Bread Baking Journeys, How to Score Sourdough Bread (From Basic to Advanced) 2021, The Beginner’s Guide to Sourdough Hydration (with Calculator) 2021, 5 Best Sourdough Bread Recipes for 2021 (Simple and Easy to Follow), The Web’s Largest List of Sourdough Discard Recipes (2021), How to Keep Sourdough Starter Warm (2021), Frustration-Free Sourdough: Unlocking the Secrets for Home Bakers (2021), Breaking Bread Interview #4: Tyler Cartner from Wire Monkey Shop, Struggling with shaping super sticky, wet dough, Having trouble scoring their “pancake-like” dough, If your dough is super sticky and impossible to shape, it’s likely too high of a hydration, which caused it to become over-fermented at your high elevation. Hi Natlie! Hi Michaela, that would be fine and you shouldn’t have to make any adjustments to baking times! However, what I recommend is using your refrigerator to slow the final rise so you can bake in the morning. I recommend creating a baking timeline where you can actually watch the fermentation (at least for the first time you make it). Before bedtime, build your leaven. You can just take each measurement and divide it by 3 if you’d like just one loaf! Now I plan to try your recipe tips with folds more often too. Once your oven and baking vessel are preheated, pull the dough from the fridge, score it, and slide it right into the oven. I know this, because I’m living it! I followed the baking method listed in my previous post while only changing a few of the percentages in order to match Tartine Bread's sourdough recipe more closely. BTW, if you’ve ever wondered about all things sourdough, here is my favorite course. Gumminess could be caused by: A breakdown of the gluten during fermentation, if the dough is over-fermented or if the starter is over balanced toward bacteria and under balanced toward yeast. So I bought a Emil Henry Italian loaf pan and it was great. I also do my baking prep in the mornings, so I refrigerated between steps where I needed to create a break and go to work. However, after the last fold the dough didn’t rise at all. Place a clean cloth over the dough and let it sit for 30 minutes. – and leave on the counter to ferment overnight. I live at 5,700 feet and I usually let my dough rest for 45 minutes. By adding in two folds but not increasing the time, I was able to build stronger gluten networks and not over-ferment my dough. Please see my policy. I’m so happy you had such success. slowing fermentation with ice water or crushed ice in the dough to keep the mixing cool. Wonderful, Peter! After resting on the counter overnight (~10 hrs). 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