Twins

I was accidentally experimental with my last two sourdoughs. With an unplanned visit to Amy's mother, my baking was interrupted during the final rise stage. I was doing one bread hearth style and one in a loaf pan, and decided to refrigerate the boule (hearth style, in case you aren't aware), and bring the loaf with me in the car. The dough rose during the bumpy ride, and then I immediately baked. The results were good, but definitely not sour and without that desirable open crumb I've been struggling to find.

slash up the middle opened up nicely and looks good

went very well with some soup Amy pulled together

When I got home two days later, the boule in the fridge was looking alright. It had begun to spread out a little, and the taut skin I had created seemed fragile. I let the dough warm up for about 5 hours, and then baked on my pizza stone. Just after putting it in the oven, I got an important work call, and this kept me from my bread for 10 minutes too long. The result was a tough, dark crust. Amy and I ate most of it while driving, and it really wasn't too bad. The crumb was beautifully open and there was a nice touch of sour. Not as much as my first bread, but definitely there. Next sourdoughs will definitely be retarded overnight in the fridge before baking, and hopefully I can pull them at the right time and enjoy some really great bread.

didn't rise so much, possibly because of the spreading during the long refrigeration period

nice shot of the crumb showing a variety in bubble size

can't say I recommend eating crusty bread in a car

This was a very enlightening bread experience, I must say. With the added stress of interruptions in my normal laid back routine, I was able to see the drastic effect of retarding in a refrigerator and in overbaking. Any unexpected situation is an opportunity to learn and grow, even if you're just baking something. I doubt I would have considered overnight refrigeration of the dough so soon in my bread studies if it hadn't been forced on me. There must be a good philosophical quote to go with all this, but all I can think about is lemons and lemonade. Mmmm lemonade.

notes for next time:
-retard overnight in fridge!
-use more starter in initial dough to hopefully increase sourness
-bake when distractions are less likely