Printable View
What I have done lately to keep the bottom from getting too tough is when I take the lid off the dutch over (or a few minutes after) I take the loaf out of the d.o. and put it back in the oven on a cold sheet pan for the last 10-15 min. The top and sides will cook, but the bottom gets a break and won't get too dark/thick.
Not sure if I've posted this before or not, but I've been making these sourdough popovers once in a while on weekend mornings as a way to use up spent starter. My kids love them.
https://www.kingarthurbaking.com/rec...opovers-recipe
Attachment 431984
yum
Hamelman’s sourdough seed bread. I love recipes that only require attention in the morning and evening so I can do stuff(like ski) during the day. This is a first bake of this recipe for me and I can’t wait to cut into it later with some cheese and fruit.
Attachment 436658
Sent from my iPhone using TGR Forums
Nice pair.
The nice thing about SD is that it is very forgiving timewise. I fed my starter Friday in the morning, made the levain in the evening, stuck it in the fridge after 4 hours, finished the dough last night and put it back in the fridge after 4 hours, let it warm up and rise this morning and just took it out of the oven. If I wanted to go out today (I know better than to drive around Truckee on Sunday in a storm) I could have baked it this evening (assuming I ever got home instead of sitting in the stopped traffic waiting for the freeway to open.)
Got some really good oven-spring on my ciabatta today. Started out about an inch thick.
Attachment 442274
Obligatory: TWSS. :D
Attachment 447043
Bread bumpin
Should be ready to go in the oven tomorrow morning...
Attachment 449123
I've been told for many years by a family member to start making my own bread, but I've always resisted. Even when Covid hit I still didn't have an interest. I always said I don't eat a lot of bread so it would be wasted on me. Well I finally broke down and decided to give it ago. I bought a book and some supplies and once my family member found out she started giving me lots of tips. She offered to give me some of her starter. I figured however a good first step in learning was figuring out how to make my own starter. If it doesn't work I can always get a sample of her starter.
I'm on my third day today of the new starter and this is what it looked like this morning before the feeding. There was definite growth on day two and I could an alcohol type smell so there is some fermenting. If all goes well I'll be able try making some bread this weekend.
Attachment 450694
Attachment 450997
Attachment 450998
Give us this our daily bread.
I'm a great cook, but when it comes to bread it always turns out a complete disappointment. Despite my expertise in the kitchen, my attempts at baking bread have always resulted in disappointment. Whether it's a classic loaf of sourdough or a simple baguette, my bread have fallen flat, turned out too dense, or lacked the desired crustiness. The science behind yeast, proofing, and kneading has always been a mystery to me, and my previous efforts have often been met with a heavy heart and a doughy, lackluster loaf. But recently, I decided to try my hand at making churros, a fried dough treat with a crispy exterior and a soft, doughy interior. I followed a crispy churros recipe with trepidation, unsure if my previous bread-baking failures would haunt me once again. However, to my delight, the results were absolutely wonderful. The churros turned out perfectly, with a light and crispy outer shell that gave way to a warm, fluffy center. They were a hit with my family and friends, who couldn't get enough of the sweet, cinnamon-dusted treats. As I savored each delectable bite, I couldn't help but feel a sense of accomplishment and satisfaction. Finally, I had conquered my bread-baking woes, even if it was in the form of fried dough rather than a traditional loaf.
Keep trying, took me almost a year before I was happy with my results.
I'm still working on getting good results with bread. I've gotten better results almost every time, but still learning my timing with bulk fermentation and proofing. That said I made sourdough bagels last weekend and I am extremely happy with the results. Some of the best bagels I've ever had. I like them a little chewier so I boiled in water with baking soda for between 1.5 and 2 min. before baking. I will definitely make these again.
Finally got what I consider a good result on a loaf of sourdough. I use a stiffer starter and after two weeks of feeding every other day (25g starter, 25g whole wheat flour, 100g APF, and 100g tap water at about 95 degrees) I was getting really consistent rises and falls. So I made one loaf of the Overnight Country Blonde from Flour Water Salt Yeast by Ken Forkish. I accidentally added a little extra water 10g water so I added a little more bread flour to compensate.
First thing I noticed that was different from past loaves is the dough wasn't as sticky as past loaves. I think it was because of the starter or levain being thicker. Second difference was I got a noticeable rise during bulk fermentation. Volume was more than double at 13 hours which was a much bigger volume increase than all past loaves. Last thing I notices is the shaping was easier. I even did a pre-shape and short rest before the final shape.
I proofed for 4 hours was able to get the loaf into the oven within about 5 min. of the final finger poke.
Only bad thing that happened with this bake was I dropped the loaf moving it to the cooling rack. At least it is a very crispy crust. Now I have to wait to see if the crumb is less dense and more consistent than past loaves.
Attachment 457544
Looks pretty good.
A couple recent bakes. Going to try some roll out some baguettes tomorrow for the first time.
Attachment 457829
Attachment 457830
Attachment 458466
Attachment 458467
Attachment 458468
Moar SD pr0n