17 hours ago, Smithy said:Would you say the flavor was different than usual? Deeper, more sour, no different? What about the handling or the rise time?
Smithy, it was definitely sour, but I wouldn't say it was noticeably different. Rising time was about the same, but the feel was
different. Dough wasn't slack, but it was softer and felt like a higher hydration dough. Was easy to shape though.
Today's bake.
Sourdough that had been in the fridge for 4 days.
Boule was baked in a dutch oven and
the Batard under the Spun Iron Cloche.
Sliced for breakfast.
