SF style sourdough bread - continue rise to finish
Previous 1 2 3 4 (Page 6 of 9) 5 6 7 8 9 Next
All pictures can be enlarged for more detail when clicked on - please read my disclaimer
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
measure pH, 3 1/2 hour more fermenting
make ball
KA pH 4.99
GM pH 4.84
3 1/2 hour more fermenting
About half way into the final fermentation, after folding, the pH is measured again on both doughs
shape, rest, slash, and bake
GM pH 3.8
KA pH 3.76
KA in oven
10 minutes later
The final fermentaion is completed after 7 hours (3 1/2 hours after folding), pH is measured again, the doughs (KA first with GM offset by approx. 1/2 hour) are shaped, rested for another 45 minutes, then baked as described in the processing steps.
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
Previous 1 2 3 4 (Page 6 of 9) 5 6 7 8 9 Next
email here