Hello,
Couldn't you set up an IRL meeting and get on your feet once and for all?
In addition it would save internet bandwidth, which would be environmentally friendly, a good thing.
Otherwise, as an attempt to maintain the subject. my other trials of low seeding, long fermentation gave results quite similar to the previous ones (see above in the thread). Several remarks:
- tests with the same flour but tightening more during shaping have not really changed the strength of the dough when baking which still sags a little too much in my opinion, but the taste is quite satisfactory.
- 4 tests with 2 other old wheat T80 flour. One of which (I have to find the name of the producer) quite aromatic and of a really dark color I really liked, and gave a bread with more hold and a taste a little more "wholemeal" and expressive. The other flour gave a loaf more sagging and coalescence in the alveoli. Maybe over-fermentation but I'm not experienced enough to identify it with certainty.
- These tests confirm what I have read elsewhere, that is to say that the low sowing and the long fermentation leads to a slow but exponential development of the yeast flora from the sourdough. Consequently, it is necessary to be rather attentive on the final stages (primer and setting with cooking) because the border between under-fermentation and over-fermentation can be crossed more quickly than one thinks it.
- The sourdough management is really simplified, and that is really pleasant, and less risk of waste too.
- The breads are really good, keep well and support freezing well even if the crust will lose its crispness obviously.
@+