Tastier and Tangier Sourdough by Baking it Twice?

Baking, Cooling, Baking your Sourdough - could this result in a tastier and tangier sourdough bread? A very sour sourdough is something many home bakers are chasing for. It's worth a try and let me show you what happened!

I also felt in a moral experimental mode and made a dough using the bassinage method. It allowed me to push the hydration of my dough up to 105%. Meaning that the dough has more water than flour. It's a great way to make your dough even more extensible.

Support and gift me a pack of flour: https://thbrco.io/support-me
Delivery Bakery Video:    • Opening Up A Delivery Bakery - part 1  
Learn about different starter types: https://www.the-bread-code.io/recipe/...
Get the pH Meter: https://thbrco.io/ph-meter-advanced

Chapters:
0:00 Intro
0:34 Why is Sourdough sour?
1:33 Boiling temperatures of acidity
2:30 What happens during the bake?
5:00 The experiment
8:46 Results

#sourdough #bread