Kevin's Sourdough ::

[dgaddis]

I've got another batch of apple yeast water going, and last night it started to juuuuuust build up a little pressure during the day, so in another day or two it'll be ready to bake with. Attempt #2 - hopefully better than round #1 haha.

[dgaddis]

Well...not a total flop. At least this one was edible (and has already been gone at my office). Apple yeast water for leavening, all bread flour. Underproofed I think. Let it proof at room temp for about 9hrs with couple of folds, and then shaped and into the fridge overnight for ~8hrs. Surprisingly, the crumb doesn't look that much different than the first loaf of bread I made - big holes in the center, but tiny holes elsewhere. That does give me hope for the next bake haha.

[rwsaunders]

Dustin...I've found from past breadmaking that proofing in a banneton overnight really helps the bread to stay in shape, not to mention the cool indentations that they create...$10-20 on Amazon...dust liberally with flour.

How to use a cane banneton - sourdough dough proving.

[dgaddis]

Dustin...I've found from past breadmaking that proofing in a banneton overnight really helps the bread to stay in shape, not to mention the cool indentations that they create...$10-20 on Amazon...dust liberally with flour.

How to use a cane banneton - sourdough dough proving.

I used one. But, I had the liner in it (makes getting the dough out WAY easier!), kept it in the fridge overnight, and let it sit out on the counter (out of the banneton) for an hour while heating the oven.

I think I need to ditch the bench rest prior to baking, go straight from the fridge to the dutch oven as quickly as possible (as recommended in FWSY). That should help it stay in a more ball-like shape, it definitely flattened/spread out while sitting on the counter this morning.

[rwsaunders]

I do let the dough bench rest after removing from the frig, but I keep it in the banneton. I flour the hell out of it before I place the dough in it. When ready to go I just flip the dough over and dump it in the hot Dutch oven.

[rwsaunders]

This was a quick one...everyday French bread...flour, water, salt and dry yeast...60% hydration. Only two proof sessions and it was ready to bake. Next time, I might let if proof overnight in order to allow the banneton indentations to be more prevalent. Mount Breadmore is on the cooling rack right now and it'll be ready for dinner tonight.

[dgaddis]

That's a fine lookin' loaf of bread!

[rwsaunders]

We are getting there Dustin...now onto the new starter. I followed dreitz's advice and used some rye flour and this beast has just had two feedings and it's starting to erupt.

[bking]

Not sure what happened, but seems I didn't get the gas production in the final baked loaf. Maybe over handled it forming loaf before proof? Not sure, but Baking does not suffer fools. Crust was perfect, flavor was good, but not perfect.

[dgaddis]

Not sure what happened, but seems I didn't get the gas production in the final baked loaf. Maybe over handled it forming loaf before proof? Not sure, but Baking does not suffer fools. Crust was perfect, flavor was good, but not perfect.

Those look good to me! Got a picture of them sliced open?

[bking]

No I don't Dustin. The soup was hot, bread was warm, and down it all went. But it didn't have the holes it should have had, and lacked a bit of flavor. At least I thought so.

There was good gas as can be seen in rising, but the final proof seemed just ok. I think that's were it got off the track...I think?

Bruce

[rwsaunders]

I divided up the dough mix and made a loaf for home and a loaf with a couple of mini-loaves for my Mother and Mother-in-Law...always nice to be on their good side.

[rwsaunders]

Not sure what happened, but seems I didn't get the gas production in the final baked loaf. Maybe over handled it forming loaf before proof? Not sure, but Baking does not suffer fools. Crust was perfect, flavor was good, but not perfect.

Bruce...that's some serious gas...what kind of flour did you use and did the Vegas climate contribute to the fermentation? I ask as it's been pretty cold and damp here lately and the room temperature is rarely above 68F.

[mnoble485]

I divided up the dough mix and made a loaf for home and a loaf with a couple of mini-loaves for my Mother and Mother-in-Law...always nice to be on their good side.

RW, you know my address and it would still be good if you next day...just saying.

Mike

[rwsaunders]

The Blob was taken out of the fridge at 7:30am this morning, fed 50g rye (flour) and 50ml water and doubled by 7:30pm. Hopefully ready to rock another loaf tomorrow.

[dgaddis]

Something I learned earlier this week:

Baking steels are great for pizza. Not so much for bread. Burned the absolute crap out of the bottom. Took it out of the oven and straight into the trash.

Mixed up another loaf this morning. All bread flour other than the 10% of whole wheat from the starter.

Picks taken shortly after the first fold. 6:48am. Will report back later today....





And yes, I brought the dough to work so I can tend to it throughout the day. I'll take it home tonight, shape it and into the fridge for the night and bake in the morning. Coworkers don't get too weirded out by my bringing bread dough to the office because they know that means I'll have bread tomorrow.

[dgaddis]

Well. That was frustrating. About 12hrs of proofing, went to shape the loaf and it was just sticky city. No matter how much flour I used it stuck to everything, my hands, board, bench scrapper. Pretty sure I over handled it, still couldn't shape it into a good ball. We'll see how it bakes up tomorrow, it's in the fridge now. Not sure why it's so sticky, I either used more water than I thought or accidentally grabbed the all purpose flour instead of the bread flour.

[dgaddis]

More spring would have been nice, but, at least it taste good.

[rwsaunders]

We should wait until the weekend to post bread pics and call it Sourdough Saturday. Cooling on the rack as I type so I promise a cross section tomorrow...keep your fingers crossed.

[rwsaunders]

Definitely improving in the "just chewy enough" category. I added a few more grams of salt as I heard some rumblings at home about the taste of the last loaf. That's what butter is for, right?