Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.
Having just bought *Open Crumb Mastery* by Trevor Wilson (not a plug, just a genuine wealth of information), I proceeded to not read it and do an experiment on a whim, with not much thought behind it.
So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.
These two were originally intended to be a modification of the tartine country loaf with 300g starter instead of 200g and subtract the extra 100g from the 1000g that go into the final dough.
Words fail me. The crust is crispy, light, and wonderful, the crumb is airy, stretchy, and tastes unbelievable. Everything about it is just, SO DAMN GOOD.
First off, because I abused the shit out of my starter over Thanksgiving, I couldn't use it, so this is the "white bread with poolish" from FWSY. Not my favorite, but it'll do in a pinch.
I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.
I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.
So this is *kind of* the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal
Made these loaves the other day. I thought you might enjoy looking at them. It’s a recipe that I came up with during the pandemic lockdown. If the hydration level is too challenging, I suggest bring it down 10%. It’s very soft. Makes great toast.
Trying to improve my pizza making skills. I’ve been enjoying making these. Recipe is from the bag of KAF 00. I substitute 100 gm starter for 50/50 of the water.
I tried my hand at making a starter years ago and it went poorly. I was gifted some starter earlier this week and have been bulking it up in order to bake some bread this weekend. The starter is MUCH better than any of the ones I've ever made, so Ive had high hopes all week that my sourdough will actually come out decent this time.
Hi I tried out Beth Hensperger's whole wheat sourdough in my bread machine from "Bread Lovers Bread Machine Book". as she notes, the dough is very dry, and I added a bit of milk to it and just ran it overnight on the zojirushi programmed to do all 3 rises, the last 2 at their longest settings. this morning it was very lumpy, looked like a german coffee cake, but also very tasty. she does mention to add more milk which i'd did and i suppose id do more of, but wondering about the rises or any other ways to get a good sourdough from the machine in the morning? Thanks
Great minds think alike I guess. These are 10% whole hard wheat, 10% white whole wheat, 20% all purpose white unbleached flour, 60% strong bread flour, and 70% hydration, just water, salt, flour, starter.
This is 30% wholegrain rye, the rest white strong bread flour, 75% hydration (rye is thirsty, the dough was quite easy to handle). Splash of olive oil, sea salt, caraway seeds.
I'm new at this but this is one of my more successful attempts. Previously I had been baking sandwiche sourdough with a loaf pan which I think is easier than doing a boule.
After messing with the moisture content, I think a slightly dryer loaf is getting me the results I'm looking for. Firmer crust and better definition in the scoring.
A lot of us are experimenting with different ways of baking - driven by high energy prices or issues with a constant supply of electricity, as we have in South Africa.
Today's loaf.
~350g water
~45g starter (I didn't feed it enough Thursday lol)
~350g Strong Multigrain (Matthews Cotswold) Flour
~100g Very Strong White (Allinson's) Flour
~50g Very Strong Wholemeal (Allinson's) Flour
~10g salt
-added in that order and mixed all at once.
I'm inclined to try refrigerating my dough after mixing in the starter to prevent acids from the yeast interfering with the autolysis. But cold usually slows chemical processes too, so this may be counterproductive.
My starter is already quite sour and full of character, so if I use more of it, I'm directly adding those flavors sraight into the dough, but by using more starter it will result in less fermentation time, and less proofing time, which means less sour and less character developed through fermentation and proofing.
1000g bread flour, 710g water, 40g unfed starter, 20g salt, a few tablespoons of toasted flaxseed and meal, a squirt of honey and some chopped fresh sage. I lost track of what I was doing measuring the flour and had to guess to correct the ratio, so it was wetter than normal, but worked out.
Sharing a gallery for an old bake. I learned a lot and got a lot of inspiration from the sourdough subreddit, so I'm glad to find a community here. This was a recipe for two large boules, containing 1000g flour, 710g water, 40g unfed starter, 20g salt, 1-2tbsp honey, 1-2 tbsp toasted flax and about two handfuls cheese.
I have a recipe I've found and like making because the crumb regularly turns out nicely for me, but I'd like it if the final loaf was a little bit bigger. If I wanted to scale up the recipe to make a 10% bigger loaf, would it be fine to just scale up each of the ingredients by 10% and bake it a little longer? Is there anything else I need to do? Any sort of formula for estimating changes to baking time?
Did them both in dutch ovens, mostly followed King Arthur's "Naturally Leavened Sourdough" recipe with some extra water. I didn't slash them very well, but they still rose quite nicely~
So, I want to play with making a levain, which I’ve never done before, and I’m drawn to this recipe: https://www.kingarthurbaking.com/recipes/pain-au-levain-recipe mostly because I have used other King Arthur recipes with a lot of success. The thing is, it calls for pumpernickel flour and my spouse isn’t a fan. So can I just replace it with the same amount of… Whole wheat flour? Or just white all purpose flour? Or does that not really work and I need to find a new recipe?
I am realizing that my bread knife is not strong enough to handle the crusts on my loaves and it’s impossible to get through the bread much less evenly. What bread knife do you use/would you recommend? Is it just a matter of sharpness or are there other factors to consider?
So, everywhere I look people are saying “getting an ear is easy! Just score it all the way across with a 30 degree angle. It’s so easy!” But what does 30 degrees mean‽ 30 degrees from what? 30 degrees from the table it’s sitting on? Is it the angle of the blade as it enters the dough, or it is 30 degrees up the surface of the dough? Or something I’m not thinking of? Any help would be awesome. Thanks!
As for me, today Iam getting back to making sourdough things and starting a new starter, after being on pause for a year and a half. I look forward to eating my own delicious bread again and would love to see what you made for inspiration!
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