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: https://youtu.be/I3h6heaKWC8 Learn about different starter types: https://www.the-bread-code.io/recipe/2021/10/24/all-you-need-to-know-stiff-liquid-regular-starter.html 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