Sourdough Chronicles: Loaf #5

Ingredients:

2 cups unbleached flour
20 twists of kosher salt
1 cup-ish of purified water at room temperature
1/4  cup of "fed" sourdough starter "Thomas," + 1/2 cup of Thomas "discard"

Technique:

1.  At 7:30 PM: flour, water, and starter were mixed together in a glass bowl.  Enough water was added to make the dough barely shaggy.  Set aside at room temperature.

2.  9:30 PM: the dough wasn't as wet as i'm used to, but i kept the faith.  Folded a few times in the bowl, mainly to mix the wet parts with the dry.  Since i forgot to add salt in step 1, i added salt in between each fold.  

3.  6 AM: surprise!  The dough had risen, almost as if i had used actual yeast!  The dough was taken out of the glass bowl, placed on some floured parchment paper, and folded, once on each side. 

4.  8 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.  8:30 AM: The Dutch oven was uncovered, the bread was allowed to cook for 13 minutes, and then removed. 

Significantly more volume than previous attempts.

Somewhat holey, but definitely less dense than before.

Notes:

1.  "Thomas" is a new starter to replace "Martha" (RIP).  He was generously shared with me by an old friend in southern California.  He seems more mature/robust than my previous starter, exhibiting significant rising after being fed.  It seems that my main problem was a "weak starter."  Consequently, this loaf was significantly "airier," almost like i used commercial yeast.  

"Thomas," doubling in size after being rehydrated and fed 3 times, 12 hours apart.

2.  Needs more salt.  I've already previously said that i need 25 twists... but i only did 20.  

3.  Barely sour.  Needs more time to ferment, perhaps?  

4.  Now that i've achieved (IMHO) optimal rise... time to make it pretty.  

VERDICT: Not bad.  Thanks, Marnie!