The first time I made it, I couldn’t wait enough, almost no proofing, then I had to bake, it was late. I just miscalculated all the timing. But yesterday i baked it again, I cut it this morning and the bread is very good (at least for me).
For this bread you need a liquid levain. However usually I keep my sourdough as a stiff dough at 50% hydration. After I studied some articles on liquid levain I decided to move all my culture to a higher hydration (I still keep a small piece a 50% just in case something goes wrong with the liquid one.) This is the fourth day that my yeast and bacteria are living in a 125% hydration system and they seem quite happy.
In my liquid levain I couldn’t observe any big change in volume but just a froth on the top. Is that normal? these are just my first experiences with a liquid sourdough.
I have also bough two bannetons, one oval and one round, I used them for the bread and I already love them.
Here are the final results:
I am quite happy with the bread.