I started Lulu back in March with some rye flour and slowly switched her over to regular white flour. I don't have any pictures of her, but she's pretty happy hanging out in the fridge in between my baking days. One thing, though, she used to be runny like pancake batter and now she's pretty thick, I'd like to get her back to that consistency, so if anyone has any suggestions....
First loaf: This is a no-knead loaf, loosely based on a recipe from the blog chezpim. Hers was a mixed-flour loaf and I've been doing that (before I had a camera), but I wanted to try an all white loaf using the same method to see if I could get some lighter texture. So I made a fairly shaggy dough using 14.5 oz. flour, 240 g water, 255 g starter/sponge, and 10 g salt (don't ask me why I used ounces and grams! I don't know!). Let it sit covered on the counter for about sixteen hours, folded it envelope-style twice, let it rest 2-3 more hours, then baked it in a dutch oven at 450 for 30 min. with the lid, 15 min. without.
Here she is:
Really airy crumb, almost too light! I like it a bit more dense than that. Flavor was great, just lightly sour, a wee bit undersalted for my tastes.
Second loaf: This is the one I kneaded--I followed more or less weinoo's descriptions, including a 1/4 tsp. yeast just for kicks. Kneaded about ten minutes, using a bastardized version of Bertinet's. Overnight in the fridge for again about 16 hours, then in a preheated 450 oven for about 45 min. I baked it right from the fridge. Weinoo didn't say if he let the dough come to room temp or not, so I was on my own there. Anyway, the result:
I liked this loaf a lot more. The crust was perfect, nice and crispy, and the crumb was a bit more dense. It was also easier to slash, in fact I think I got a little carried away there!
So, thanks all for inspiring me, if you've got any tips for me, I'm all ears....
P.S. The kneading part of it was easier than I expected, maybe because it was a smaller amount of dough than I've tried before?
Edited by Eilen, 28 May 2008 - 05:06 PM.