Perfect Your Sourdough Baking with Billie Olive Aliquot Jar Technique

Overview:

In a detailed and informative YouTube video, the Billy Olive Aliquot Jar is explored for improving sourdough bulk fermentation. The video serves as a hands-on tutorial, showcasing the jar’s features and practical application in baking sourdough. The host emphasizes their unbiased approach, stating, “I’m not sponsored by these guys but I will leave a link in the description.” The video aims to demonstrate how this specific jar can provide more accurate measurements and better results during the sourdough fermentation process.

Key Insights:

Introduction to the Aliquot Jar: The video begins with an unboxing of the Billy Olive Aliquot Jar, detailing its components and their purposes. The jar comes with a stand, a pump, a cleaner, and a lid. The host appreciates the jar’s tall design, which promises easier readability compared to larger aliquot jars used previously.

Setting Up the Ingredients: The host mentions having all ingredients ready, including a well-prepared starter linked to an Inkbird temperature controller. While the mixing process isn’t shown, viewers are directed to another video on the channel for detailed instructions on dough mixing.

Using the Pump: Demonstrating the pump, the host carefully adds the dough to the aliquot jar, aiming for the zero line. The process requires finesse to avoid over-pumping. Once the dough is at the desired level, the pump is removed, and the jar is capped and placed in a proofer set to 24°C.

Monitoring Bulk Fermentation: Approximately three and a half hours into bulk fermentation, the aliquot jar shows a 20% rise, closely matching the rise in the main dough tub. The host plans to shape the bread at a 40% rise and refrigerate it at 50%, demonstrating a methodical approach to tracking fermentation progress.

Shaping and Refrigeration: As the dough approaches a 40% rise, the host prepares to shape it and place it into bannetons for overnight refrigeration. The dough is kept in a fridge set to 2°C, initially displayed at 5°C. The cautious approach to stopping at a 40% rise suggests a controlled and experimental mindset, with plans for future tests at higher percentages.

Cleaning the Aliquot Jar: The video includes a straightforward tutorial on cleaning the aliquot jar. By disassembling the parts and rinsing them with water, the process is shown to be simple, ensuring ease of use for repeated bakes.

Baking Results: After 24 hours in the fridge, the dough is scored and baked. At the 25-minute mark, the host releases the steam, revealing well-risen loaves. The final bake is described as “beautiful,” and after cooling for about five hours, the bread is cut to reveal a satisfactory crumb structure. The host concludes with an intention to possibly push the fermentation to 50% next time, indicating continuous improvement and experimentation.

Summary: The video provides an in-depth look at using the Billy Olive Aliquot Jar to enhance sourdough bulk fermentation. Through meticulous documentation and practical tips, viewers learn how this tool can contribute to achieving better baking results.