I’ve been trying Richard Bertinet’s sourdough ferment recipe. The ferment is lively and strong and gave a good rise to the dough. I have to admit that I struggled somewhat with getting the dough usable as the water content of Richard’s recipe is higher than other recipe’s I’ve tried. I reckon it’s all in the technique and I still need to work at it (I reckon a place on Richard’s breadmaking course is on the cards).
After 20 hours in the proving baskets, I found the dough very delicate and a little ‘runny’. In fact, I had to throw one of the doughs away as it just collapsed in on itself in a runny mess when I took it out of the basket. The other dough was a little more stable, but didn’t like being slashed with the lame – almost like popping a balloon!
The loaf I managed to get in the oven turned out to be light and somewhat sweet tasting rather than sour. For my taste, I will need to leave the leaven a little longer than Richard suggests to develop a sourer taste.
All in all, not an unqualified success with sourdough so far, but getting better. I will carry on trying because I love the taste. It can only get better (I hope).
well done on your sourdough if you still struggle with your mixing technique do let me know it will work when you get the hang of it!!
hqppy baking
richard bertinet
Hi Richard.
Thank you for your encouragement (and your visit to my blog)!. I’ve had great success with all of the other recipes I’ve tried in your books (the Fougasse are fabulous), but am still perfecting your technique with sourdough. I’ve made three batches so far and it’s definitely getting better each time.
I will post about my progress and will certainly celebrate the day I get it right!
Tim