This week’s bread was quite the surprise.
Just lately my sourdough has really been taking off and has become quite volatile within 20-30 minutes of feeding it! It might have something to do with using structured water to feed it!
So, yesterday I thought I would try it on a much heavier dough. Normally it takes around 18 hours for the sourdough to rise (first rising), double in volume and develop that yummy sour dough flavor throughout the whole dough. Since I was making a double batch, I would have imagined it taking even a bit longer.
Well, only 7 hours into it, the dough had more than doubled, the familiar sour smell was well developed and I really didn’t want to leave it for another 11 hrs. in case it would wear itself out and not rise again.
I went ahead and shaped the loaves, put them down for their second rising and low and behold - they turned out beautifully!
This was a medium hydration, no-knead dough and it ended up with a beautifully soft crumb and a rustic crust.
The whole family loved it!Pin It