All posts by larishacookseymicr151

About larishacookseymicr151

Using this blog to share my experience with making my sourdough bread for my micro 151 class at CSULA.

Baking my Bread !!!”

Just BEFORE the 3 hours are up, preheat your oven to 500 degrees Celsius and place a Dutch oven pot (with its lid) in the oven. Dust the surface of the loaf with rice flour. Once the oven has reached 500 degrees Celsius, remove the Dutch oven pot and lid (CAREFUL, THIS WILL BE VERY HOT). Gently turn the loaf out of the kitchen towel and into the Dutch oven pot. Using a very sharp knife, cut two long slit into the top of the loaf in the shape of an “x.” Replace the lid to the pot and place the pot in the oven.

Reduce the temperature to 450 Fahrenheit and bake for 20 minutes.

After 20 minutes, remove the lid and bake the loaf for an additional 20 minutes until the crust is a dark, golden color. Remove the pot from the oven. Turn off the oven. Remove the loaf onto a cooling rack and allow it to cool for a while

final dough
Before it goes in the oven
sourdough bread
My sourdough Bread!!
sourdough bread 2
It turned out great smells real good

 It has been a  long journey, but I am glad my bread came out great. From when I first started I thought my bread would fail me because I didn’t see what I wanted see. But at the end of this project I can’t believe that I made sourdough bread that taste like sourdough bread from a restaurant. I am super excited that I accomplished this project. Cheers to me!


Second Float Test!!!

Float test #2 was very successful! Time to make the DOUGH!

To make the DOUGH, combine 1⁄2 a cup of your leaven with 11⁄2 cups of lukewarm water, 31⁄2 cups of bread flour, 1⁄3 of a cup of whole wheat flour in a large bowl. Mix thoroughly and set aside for 30 minutes.

 After 30 MINUTES, add 3 1⁄2 teaspoons of kosher salt to the dough and mix. If needed, you may add more water (possibly as much as 1⁄4 of a cup if the dough is breaking up).

Adding kosher salt makes it less sticky, reduces oxidation, and most importantly helps fermentation go at a constant rate. ( )

For the next 4 hours, you should check on your culture every 30 minutes. Each time, you should turn your dough over in the bowl by lifting the bottom to the top a few times. This is considered a gentle kneading/mixing of the dough. You will notice the dough becomes softer and well aerated and you do not want to disturb this softness or billowiness too much.

I will check every 30min for 4 hours
float test #2
Float test #2
float test number 2
Float test #2 at a different angle

After 4 HOURS, gently remove the dough out of the bowl and onto your lightly-floured kitchen counter. Lift the edges of the dough inward towards the center making a ball shape while trying to keep the flour on the outside (crust-side) of your ball. You want to make a tight ball but you do not want the dough to tear. Just keep shaping the dough gently in this way until you have a smooth, tight ball. Leave the dough on the counter to rest for 30 minutes.

After 30 minutes, your ball will have flattened slightly and spread on the countertop.

For the FINAL form, lightly flour the surface of the slightly flattened ball of dough. Flip the dough over so the floured side is now underneath. Stretch the right side of the dough without tearing and fold over to the left side of the dough (like folding it in half). Repeat this stretching and folding process in a clockwise fashion, stretching next from bottom to top, then from the left over the right and finally from the top to the bottom. You will have folded the dough four times in the end. You should be mindful to be as gentle as possible always maintaining as much of the softness and aeration as possible. Place a fresh kitchen towel in a clean large bowl. Dust the kitchen towel with some rice flour onto the kitchen towel. Transfer your shaped dough onto the kitchen towel with the seam-side up (smooth side down). Gently cover the dough with the ends of the kitchen towel and allow another 3 hours for the dough to rise.

final form
Final Form. I will cover the dough with a towel sprinkled in rice flour and cover the dough 3 hours so it can rise and be ready to bake!!!!

Day 21 ” The Floating Test”

Today I woke up at 9:00am and checked my leaven. It had double in size and had big gas bubbles. So I decided to do the float test and it Pass!  I was so excited because it floated right away.  So the reason why the leaven float is because of the gas formation that has been occurring all night. The gas formation is what is keeping the leaven floating on top of the water.

The next step is to:

Discard half of your leaven, add 1⁄2 plus 1⁄3 of a cup of the flour mix and a little more than 1⁄3 of a cup of water and mix to combine. Allow the culture to ferment for 21⁄2 hours and repeat the float test. Your leaven is ready if it floats. (Why do you do this? Because the overnight leaven will have fermented for a longer period and its flavor will be more acidic. You are trying to remove some of this by creating a younger leaven)

After 2 1/2 hours I will do my second attempt floating test! Let’s hope it works

day 21 leaven passing float test float test

Day 20 of yeast & Creating my “LEAVEN”

At  6:00pm I made my leaven. Just a reminder according to the oxford dictionary , Leaven is  generally a substance, typically yeast, that is added to dough so that it may ferment and rise

My instructions were to

For the leaven, transfer into a fresh small, clear bowl 1 tablespoon of your culture from the bottom of the last bowl (as before, just a little bit more). To this, add 1 2⁄3 cups of flour mix and 1⁄2 plus 1⁄3 of a cup of water. Cover the bowl with a kitchen towel. Incubate it in a cool, dark corner in your kitchen overnight. You should probably prepare the leaven by 7pm at the latest. Post a photo of your culture.

As you can see from the picture, the leaven is huge compared to what I called my previous culture. It’s definitely not as liquified, and it actually stuck to my hand a lot and was hard to get off.

Now that I have my leaven, I will let it incubate over night and in the morning I will do my float test. Curious to see what a float test is? Check back tomorrow morning.

day 20 yeast
Day 20 yeast, This is what it looked like before I did the transfer to create my leaven
tranferres 20 day yeast
Transfer of active yeast. A little more than 1 teaspoon
measurement of flour
1 and 2/3rd of flour mix for leaven
1 and 2-3rd of flour
The flour mix added to the transferred active yeast
my Leaven
Lukewarm water added to the flour mix to create my leaven. This will be incubated in a dark area until the next morning

Day 19 of yeast

Today is day 19 and yesterday I made a new batch for today and the new batch showed a lot of expanding and gas bubbles. I think my yeast is ready to be transform to a leaven.

According Oxford Dictionaries a “Leaven” is a  substance, typically yeast that is added to dough to make it ferment and rise.

It has been a long journey I can not wait to bake this bread

day 19 yeast

Day 18 of yeast (5:00pm-6:00pm) & (7:00pm-8:00pm)

I checked my yeast from 5pm to 6pm and my yeast barely expanded a little but  gas bubbles are still developing. I put a line where my yeast started so I could see if my yeast had rise.  And it rise a little bit.I also checked it again at 7pm and 8pm and I saw no changes.After 8pm I made a new batch for tomorrow so that I can get ready to make my leaven on Sunday and do my Floating test on Monday and as well as bake my bread that day as well. Hope everything goes well!

day 18 6pm 1day 18 6p 2