Sourdough Chronicles: Loaf #4

Ingredients:

2 cups unbleached flour
20 twists of kosher salt
1 cup of purified water at room temperature
1 cup of "sourdough starter discard"
1/4 cup instant yeast (we found some!)

Technique:

1.  At 6 PM: Flour, 3/4 cup water, and sourdough starter were mixed together in a glass bowl.  Set aside at room temperature.

2.  10 PM: yeast was added to about 1/4 cup water, mixed in with the dough.

3.  6 AM: The dough was taken out of the glass bowl, placed on some floured parchment paper, and folded, once on each side. 

4.  7 AM: The dough and parchment paper were placed into the Dutch oven preheated to 450 degrees.  Baked/steamed for 30 minutes with the lid on. 

5.  730 AM: The Dutch oven was uncovered, the bread was allowed to cook for 14 minutes, and then removed. 

Notes: 

1.  Airer than loaf #3, probably due to the yeast, since the resting time was actually significantly less this time around.

2.  Not salty enough, but then again i used less salt.

3.  Decent sourdough flavor. 

VERDICT: Edible, and better than previous, probably due to the added yeast.  

Insight:

1. My starter isn't actually "mature" yet...  When i feed it, it bubbles but doesn't rise.  Needs more feedings.

2.  25 twists of salt seems to be the minimum.

3. Interestingly, right before i incorporated the yeast, the dough seemed to be the right "texture" - easily folded, not wet at all, similar in appearance to what they look like in youtube videos.

4. I think i may have found the proper proportion of ingredients, although i would prefer it to rise more.  So: more yeast, or more mature sourdough starter, or warmer water?  Also - next time, don't add any additional water (3/4 cup probably enough) when the yeast is added, so it's not as wet the next morning.

5. I'm told that it shouldn't be manipulated any more in the morning.  Hmmm.