Sourdough Chronicles: Loaf #3

Ingredients:

2.5 cups unbleached flour
25 twists of kosher salt
1 cup of purified water at
1 cup of "sourdough starter discard"

Technique:

1.  At 1030 PM: All ingredients were mixed together in a glass bowl.  Of note: the starter was unfed.  The dough was reasonably shaggy.  Set aside, beside a sous-vide tank at 140 degrees Fahrenheit.

2.  930 AM: The dough was transferred to parchment paper and folded once on each side. 

3.  10 AM: The dough was refolded, once on each side. 

4.  1030 AM: The dough was placed in a bowl, attempting to use it as a "proofing bowl."  

5.  1115 AM: The dough was inverted and placed onto another piece of parchment paper, placed into the Dutch oven preheated to 450 degrees.  Baked/steamed for 30 minutes with the lid on. 

6.  1145 AM: The Dutch oven was uncovered, the bread was allowed to cook for 14 minutes, and then removed. 

Notes: 

1.  Although it had bubbles in it, the loaf was extremely flat and dense, reminding me of the texture/density of focaccia bread.  

VERDICT: Edible, seems worse than previous.  

For next time: 

1.  Feed the starter before incorporating into the dough. 

2.  Fold earlier?  

3.  Use warm water.

4.  Use an actual proofing bowl...?  

This is discouraging.