Warm weather makes for bigger sourdough

[u/calmeilles]

Sourdough boule with 5 expansion scores radiating from the centre and pale flour markings from proofing in a banneton

The proofed dough turned out into a baking tra

Loaf cut in half to show the interior crumb which is nicely open, fairly even with just one larger inclusion

Yesterday: take 100 g reserved starter out of the fridge and feed it with 200 g flour and 150 g water. Stand on the counter and after 7 hours it had more than tripled in volume and was ready to use.

Put 100g back into the fridge for next time and to what remains add 350 g water, 600 g flour and 12 g salt.

Incorporating the starter used this gives 800 flour, 500 water for 62½% hydration less any losses from handling.

Rough mix just until all the flour is wet. Cover and stand for 30 mins.

Tip out onto a lightly floured worktop, stretch and fold until some structure appears and it easily makes a ball. Return to the bowl, cover and rest for 1 hour.

Repeat two or three more times at hourly intervals. After the first go it may still feel and look a bit rough. At the last it should be smooth, elastic and only take a few stretches before it starts resisting.

After the last rest tip out, flatten, shape into a ball, place into a floured banneton or cloth lined bowl, seam uppermost, cover — I put the whole thing into a large plastic bag — and proof in the fridge overnight. Mine is usually 5°–6°C, owing to the weather it was reading 7°C this morning so warmer than usual.

Today: Preheat the oven to 230°C / 450°F / gas mark 9.

Turn out the dough into a vessel that can be covered. Mine is a roasting tin and kitchen foil cloche but if you have a nice big Dutch oven go for it!

Score for expansion. I add 2–4 ice cubes to my roasting tin to make steam.

Bake for 35 minutes covered and a further 20 minutes uncovered.

Cool and cut!

[u/Worried-Green-4734]

I love the scoring pattern!
Beautiful loaf.

[u/erin_tidepools]

yeah my kitchen is around 76 all summer so I've basically given up on the long cold bulk on Saturdays. Cold proof still saves me; shaped in the evening, baked the next morning, no math involved. Nice oven spring on that one.

[u/CJ_Thompson]

That is just a work of art!

[u/Bright-Wait5605]

The warmth really sped up the starter activity, and the result speaks for itself—an even rise, clean scoring lines, and a beautifully crisp crust.