Vermont sourdough (retarded version)

So this is my second loaf of Vermont Sourdough with Whole wheat flour. The first I made it, I proofed it for about two hours, but I had the impression that the dough was overproofed. This time I put the final dough in the bannetons and let then stay in the fridge at about 9-10 degrees for 9 hours (11 p.m. to 8 a.m.). The dough didn’t rise too much in the fridge and when I tried to unmold it was very stuck to the banneton (not enough flour on the bannetons?…this was just my second time). It took me a few minutes to slowly take the dough out without spoiling it.

Then I scored the oval bread with one very long cut, and the round one with two parallel cuts. Again, I must definitely improve my scoring ability. When I baked it…I was so surprised!! The oven kick was really huge.

Some pictures of the baking process:

My levain after 12 hours.

Round loaf with two (ugly) scores

Folded dough	Bench rest.
Vermont (Munich) Sourdough	Nice crumb.

This is the best bread I have ever made up to now.

My notes: The first time I baked the bread I fed my sourdough just once before the final build, this time I fed the sourdough twice. Retarding in the fridge for 8 hours has a strong effect on the taste and flavour. The crumb was much more open than the first time I made it. The bread was a bit more sour (perfect for my taste) and I think it has better keeping qualities, but I’ll report on this in a few days, if it lasts for so long

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