%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Winston Ashley.</h1> Created: Wed, Nov 12th 2025 From: [[Sourdough Bread]] #doughjournal Tues, Nov 11th @ 00:31 : Mixed the sponge and left at room. 03:32 : Putting in the fridge for an overnight ferment. Tues, Nov 12th @ 12:32 : Got out of the fridge to bench ferment. 22:33 : started the mix 22:45 : Added the salt @ 75° 22:56 : Stopped the mixer @ 79° and now resting for 20 23:20 : First fold 23:37 : second fold 23:57 : Third fold and another 20 minutes at room Wed, Nov 12th @ 00:15 : Cut the dough into two parts and put in separate bowls covered. They will rest for another 2 hours at least, but I think I will not be baking either of them tonight as that would make it too late of a night. So I plan on putting them both in the fridge for a retard and baking at least one of them off tomorrow. 03:08 : both of them in the fridge. Wed, Nov 12th @ 12:52 : got one out. On the counter. 13:50 : lightly shaped into a boule and transferred to baneton and covered 17:43 : starting the oven to preheat 20:00 : in the oven 20:11 : flipped 180° 20:15 : took out the oven to cool cool #### Bulk Stats: | Method | Dough | | | | | ------------------ | ----- | --- | --- | --- | | Sponge (room) | 13 | | | | | Sponge (Fridge) | 9 | | | | | Ice Jacket | N | | | | | Mix Method | Mixer | | | | | Fat @ Mins | | | | | | + Temp | | | | | | Salt @ Mins | 8 | | | | | + Temp | 75° | | | | | Post Add. Mix time | 9 | | | | | Total Mix Time | 17 | | | | | F.D.T | 79° | | | | | Rest | 20 | | | | #### Notes: ## Winston Ashley The First: Not bad but I think I left it out for far too long and I also think I made a mistake by not shaping it tightly into a ball when I first got it out of the fridge ![[Winston 1(2).webp]] ![[Winston 1(1).webp]] ![[Winston 1.2(1).webp]] ## Winston Ashley The Second: Fri, Nov 14th @ 19:08 : getting the second ball out now which clocks it in at a whopping 48 hours cold ferment. 21:55 : started the oven at 500° 23:24 : into the oven. And steamed. One thing I've noticed with this recipe is that they always seem to fall a bit flat. They're really difficult to maintain a taut skin, so I might play around with lowering the hydration just a little bit, so I might play around with lowering the hydration just a little bit. This one came out with a lot more of an open crumb, probably because it spent so long in the fridge now just to get the shape right. ![[Winston 1(2) 2.webp]] ![[Winston 2(3).webp]] #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ----------------- | ---- | ------- | --- | --- | --- | | Cold Ferment Hrs | 12 | 48 | | | | | Bench Ferment Hrs | 10.5 | 6 plus | | | | | Defrosted? | | | | | | | Quick | | | | | | | Quick temp | | | | | | | Overnight | | | | | | | Oven Pre Heat Hrs | | | | | | | Oven temp in F | | | | | | | Sauce temp | | | | | | | Steam? | | | | | | | Steel config | | | | | | | Rating Taste | | | | | | | Rating Texture | | | | | | | Rating Color | | | | | | | | | | | | | #### Notes: --- %% ![[Pasted image 20251112004504.webp]] %%