Salt Fermented Sourdough … Again

I am in someone else’s kitchen, with only some of my usual equipment, a “new to me” oven and I am back to baking! I baked up some Salt Fermented Sourdough which we have talked about here before.  It is a 60% hydration dough retarded with the use of salt. It bakes up into some great loaves.

The seed dough takes about a week to get sour enough, it is different than a motherdough. Then you make up the dough and depending on how long you ferment this dough, it gets as sour as you like it. However, you have to watch the timing and keep notes because once it gets too sour…. it bakes up dense.

The crumb is surprising light and airy for a 60% hydration dough.

When you work with this dough, you have to allow a VERY long time for the final proof. It took this dough six hours at room temperature to final proof. As the dough gets more sour, it takes longer to proof. You just have to be patient!

I am so happy to be baking again!  Teresa


8 Responses

  1. Any update on your new book? I am waiting to buy it. Please update us – thanks.

  2. HI Chad, Thanks for the inquiry. Peter Reinhart is going to bat for me with a publisher this weekend, so the book is still pending. However, publishers are notorious for taking their time.
    Thank you for your interest. When I have good news, I will post it on my blog, Teresa

  3. I was wondering what bakers percent of salt fermented dough do you use in your final formula?

  4. Teresa, I used to live in San Francisco and I loved La Brea Breads. They are so good, only don’t compare to the breads you bake. The flavor of yours is out of this world good!!
    I also wanted to let you know I lost my mother two weeks ago. So sad!!!
    Wyatt and Jess have come to say hello and keep in touch. Good kids and great company for me. Miss you much, love ya, Linda

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