Oh, and the last bread:
Attachment 301503
Sent from my iPhone using TGR Forums
Printable View
Oh, and the last bread:
Attachment 301503
Sent from my iPhone using TGR Forums
The crumb:
Attachment 301610
Sent from my iPhone using TGR Forums
nioce
yes, that's a fine looking loaf.
Paging KQ and other bakers. Just about to put my dough into the fridge (used King Arthur’s Tangy Sourdough recipe) and I realized I added all 5 cups of flour right away rather than 3 now and 2 tomorrow. So do I add more water now, then more flour tomorrow or just let it go as is? Thinking I should add another 150 grams water now then another 3 cups flour tomorrow. Or do I let it go and just let it rise tomorrow?
Get online and chat with KA. They are most helpful.Quote:
Originally Posted by neufox47
Add: and let us know what they say. I'm curious to know what they say.
KQ, I've not used either of those products that you reference but I'd get the cloche. The reason being that I hate trying to score a ball of dough with a lame inside my eci pot. The cloche would allow you to easily score the dough before putting the lid on.
On a different note, I feel like I'm finally getting the knack for a consistent sourdough loaf. I've landed on a recipe that's 25% WW and 75% AP, and fairly high hydration.
Attachment 303399
Attachment 303400
Good point.Quote:
Originally Posted by Buke
Beautiful! A work of art.Quote:
Originally Posted by Buke
what are you using to score? Mine look like big trenches using a serrated knife.Quote:
Originally Posted by SB
You need a lame!Quote:
Originally Posted by Mr. Mike
https://shop.kingarthurflour.com/ite...__08_40_54_700
Black Walnut Lame
Maybe Santa will bring you one? ;)
I have one of those cheap lame blades that is a plastic handle with a double side razor blade on it.
I'll add that to my list. Currently includes only an axe. Splitting wood for that oven using just a hatchet has my semi-chronic tennis elbow pissed off again.Quote:
Originally Posted by KQ
You could just use a single sided razor blade as long as you promise not to run wild thru the house with it.
Hmm, I just use a sharp knife.
I have two batches going one plain sourdough, the other rosemary and lemon. I steeped rosemary and lemon peel in the water that I used to make the dough. Hopefully that adds enough flavor.
interested in the report on the rosemary lemon effort.Quote:
Originally Posted by neufox47
Attachment 304697
maybe you’d like some broken glass in your bread
bummer
look at that beast
it’s ready to crawl across the floor
ok so I smashed one of my two jars
I still have starter
is there a better system?
The Beast lives
Despite the water being very aromatic the bread only had a hint of rosemary and lemon. Some people could tell and others couldn’t when I asked them (they didn’t know). I used about the amount of rosemary you’d get in a container at the grocery store and the zest from 2 small lemons in the water. I’m going to try to double that and see how it goes.Quote:
Originally Posted by Mr. Mike
Also, when I messed up and added all the flour initially and didn’t realize it until the dough had risen and was ready for the fridge I mixed in extra water and let it rise in the fridge. I couldn’t tell any negative effects from it. I didn’t contact King Arthur for advice but it seems to have worked out.
Attachment 304969
yeastie beastie
Nice
Show us your crumb.