Question...

I’m trying to figure out how to make the ultimate loaf of sourdough bread, where time and effort are not limited at all.

I’m plotting my options... I’m thinking I ought to start the process by autolysing the flour and water, no salt or starter, for whatever the optimum time might be... 30 minutes, 60 minutes or hours if there is a benefit to extending the time.

Then I’m thinking a preferment like a biga would be beneficial. However I’m wondering if an autolyse step prior to the biga preferment might be a duplication?

Then I’d mix all of the dough together using the biga with the remaining ingredients and try to maximize the use of time and temperature in the gluten development stage and during the bulk fermentation process. I do have a Brød & Taylor proofer to control the temperature during the entire process.

Then after the bulk fermentation is done I’ll divide the dough and do the pre-shaping and final shaping steps and get the final shaped dough into my bannetons.

I’m thinking I ought to put them in the refrigerator overnight to allow the enzyme activity to further enhance the flavor of the finished product. I’m not sure of how long is the most beneficial time for this step... 8 hours, 16 hours or 24 hours? I’m worried about over proofing the dough too.

Is there anyone there at KAF... that might be able to lay out the optimum schedule and steps required that would allow me to make a really, really exceptional loaf of artisan sourdough bread?

I have a Kamado ceramic outdoor oven that I bake all of my bread in too. That cooker does a better job than my Viking Professional convection double oven does. I only have about a 5°F variance in cooking temperature in a 40 minute bread cook at 500°f & 450°f. The Viking varies about 20°f during a 40 minute bread cook.

Thank you in advance if you or anyone else can contribute to my project...👍

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