Hamelman’s Vermont Sourdough
I took another shot at Vermont Sourdough today. After my attempt a couple weeks ago, I wanted to see if the tweaks I made to my starter maintenance would speed up the bulk ferment. Ironically, I think it actually went slower.
Overall, can’t complain. Got decent oven spring, a nice color and crispiness to the crust, and the aroma is pleasant with just a bit of tang. I think it will taste good. Was shooting for my typical sandwich loaf type crumb, and will see tomorrow if I hit that.
With the bakes I have planned tomorrow morning and the rest of the day’s schedule, I just needed to wrap this bake up today. I moved to shaping after 7 hours of bulk even though I was only at 60% on the aliquot jar. Dough was rising and had some jiggle, but not where I wanted it to be. After 3 hours of final proofing, I was getting close to 90% on the aliquot jar and decided to call it a day.
I love the flavor I get from this bread, but if I keep making it, I may need to change my schedule for this recipe and make it an overnight BF.