Bread Baking (sourdough)

[sb]

[skaredshtles]

Caprese-ish sammy on homemade sourdough:

[Grange]

I made sourdough sandwich bread this past weekend for lunches this week. I am pleased with the outcome.


I sliced up one loaf for the week and froze the second one unsliced. Hopefully it will be as soft next week as the first one has been so far.

[sb]

Those look perfect.

https://m.youtube.com/shorts/Pltch9z...tp_watch_again

[Grange]

I did not know that. That is a good tip.

[Grange]

I think my starter is finally mature enough to make good bread. This is my third time in a row that my attempt at sourdough bread turned out well. I modified the recipe to swap out some of the whole wheat flour with rye flower. I also did not score the dough before baking as I like a more rustic pattern, but I still got a nice ear on the one loaf.

I think it's time I start branching out. I tried bagels and they turned out great. I think I'm going to give sourdough pasta a try soon.

[old goat]

The reason you score is not for looks--it's to break the surface skin to get more oven spring. That's why the pockets are bigger on the bottom of your loaves. But it's all in the eating. (Whern my favorite sandwich place runs out of rolls for the bahn mi sandwiiches they use sliced sourdough--and the sauce goes through the holes onto my lap.)

[sb]

SD waffles are quite tasty and extras can be frozen for later meals.

[Grange]

I tried making sourdough glazed donuts this past weekend. Results were mixed. I got a good rise and they fried up well, but I wanted a lighter donut. The taste and texture was more like a cinnamon roll rather than a donut. I'm thinking If I want a lighter texture I'll need to use store bought yeast instead.


At least the bread I made turned out well. This time I went with a mix of 604g Bread flour, 176g whole wheat flour and 100g organic rye flour. The taste is excellent and is not too sour, which was an issue with a past loaf. I'm also very happy with the crumb as the holes were more uniform rather than several large holes. I do need to work on my slicing skills however.

[skaredshtles]

I tried making sourdough glazed donuts this past weekend. Results were mixed. I got a good rise and they fried up well, but I wanted a lighter donut. The taste and texture was more like a cinnamon roll rather than a donut. I'm thinking If I want a lighter texture I'll need to use store bought yeast instead.


At least the bread I made turned out well. This time I went with a mix of 604g Bread flour, 176g whole wheat flour and 100g organic rye flour. The taste is excellent and is not too sour, which was an issue with a past loaf. I'm also very happy with the crumb as the holes were more uniform rather than several large holes. I do need to work on my slicing skills however.

That's a helluva nice lookin' loaf.

[MiddleOfNight]

I tried making sourdough glazed donuts this past weekend. Results were mixed. I got a good rise and they fried up well, but I wanted a lighter donut. The taste and texture was more like a cinnamon roll rather than a donut. I'm thinking If I want a lighter texture I'll need to use store bought yeast instead.


At least the bread I made turned out well. This time I went with a mix of 604g Bread flour, 176g whole wheat flour and 100g organic rye flour. The taste is excellent and is not too sour, which was an issue with a past loaf. I'm also very happy with the crumb as the holes were more uniform rather than several large holes. I do need to work on my slicing skills however.

i see your weights, but how much starter / how much water in those loafs?

also, donuts look legit.

[Grange]

I used 685 grams of water and 220 grams starter made with 100g water, 100g APF, 25g whole wheat flour, and 25g of left over starter. This is basically the Overnight Country Brown recipe from Ken Forkish's Flour Water Salt Yeast book however I've modified the types of flour from the original recipe. I like the flavor of rye flour so I added rye flour and reduced the whole wheat flour.

[sb]

[Grange]

I assume you are using a dutch oven? If so what size? I recently purchased a 4.5 qt oval dutch oven for batards because when I used a larger dutch oven it spread out too much for my liking.

[MiddleOfNight]

I used 685 grams of water and 220 grams starter made with 100g water, 100g APF, 25g whole wheat flour, and 25g of left over starter. This is basically the Overnight Country Brown recipe from Ken Forkish's Flour Water Salt Yeast book however I've modified the types of flour from the original recipe. I like the flavor of rye flour so I added rye flour and reduced the whole wheat flour.

word. thx
it is great looking.

and SB.
that's pro.

not that you were asking me, but i use a 9.5" Staub dutch oven. my daily driver loaf is right-sized to it, anything bigger wouldn't fit. its about 1000g to include H20. nothing fancy, just good enough for who it's for.

[sb]

Ya, gots to size your recipe to the DO you have oar get one that fits well with the size loaf you want to make.

Mine is a 6 qt cast with the ceramic coating, good for my recipe of 5 cups flour.

[MiddleOfNight]

how are yall's proof cycles?
after mixing, i do a couple gluten stretch/rest sessions. proof 12h, one last stretch and rest for 2-3h before it goes in.
never gets warm in my house (60-65 usually), i'm sure that's why everything takes so long.
i've heard of people adding cheater yeast to cut the times down .. the purist in me disapproves (get off my lawn, yells at cloud, so on).

[XXX-er]

https://www.cbc.ca/player/play/2213094979529

this ^^ was an interesting baking story on the public radio , basicly its win a bakery for a 1000$ investment

[skaredshtles]

how are yall's proof cycles?
after mixing, i do a couple gluten stretch/rest sessions. proof 12h, one last stretch and rest for 2-3h before it goes in.
never gets warm in my house (60-65 usually), i'm sure that's why everything takes so long.
i've heard of people adding cheater yeast to cut the times down .. the purist in me disapproves (get off my lawn, yells at cloud, so on).

In winter I generally cover my dough with clear plastic wrap and get it in the sun - acts like a little greenhouse, and things usually will stay pretty warm in the bowl.

I also have a "proof" mode on my oven if I really want to get fancy.

[old goat]

I adjust my proofing cycle to fit my schedule. That's the great thing about SD--how flexible it is.
The one I use the most is--feed starter AM day 1, mix flour water and starter afternoon or eve day 1, refrigerate at bedtime. Add flour and salt PM day 2, do 4 hourly stretch and folds. Refrigerate overnight. Day 3--take loaf out of the frig when convenient and let rise however long it takes. Usually about 4 hours. I'm like you--house usually in the 60s. Sometimes I put the dough in the bathroom and turn on the heater, or put it in the sun in the winter when the sun comes in the windows.

A shorter schedule adds the second flour and the salt AM of day 2, 4 hourly stretch and folds, then final rise, and bake PM of day 2.

Sourdough takes time. IMO having a cool house is a plus unless you're in a hurry. I haven't tried pushing it with yeast.

[MiddleOfNight]

I also have a "proof" mode on my oven if I really want to get fancy.

proofing bread with the queen of england over here. that's rad. oven envy.
i do the cling wrap thing too, usually a bread towel on top of that to avoid direct sunlight (dunno why i do that but i do)

Sourdough takes time. IMO having a cool house is a plus unless you're in a hurry. I haven't tried pushing it with yeast.

yea, that's true. patience, and slow cool proof has been rewarded
have a batch in final proof now with lower rye/wheat %, seems to be a bit ahead of schedule

[skaredshtles]

proofing bread with the queen of england over here. that's rad. oven envy.

It's a *double* oven to boot. And *both* ovens have the proof mode.

[Flounder]

No proofing mode in our oven but I find in the winter that putting the proofing bucket in the oven with the light on is sufficient. The light bulb keeps it at about 75 degrees. Of course it’s an incandescent bulb and if we ever have to replace with LED it probably won’t generate enough warmth.

[sb]

I turn my oven low, 170F, for 1 minute then off. I leave the dough in a floured proofing bowl inside for about 40-45 mins.

Take out and then preheat oven to 500F

[old goat]

No proofing mode in our oven but I find in the winter that putting the proofing bucket in the oven with the light on is sufficient. The light bulb keeps it at about 75 degrees. Of course it’s an incandescent bulb and if we ever have to replace with LED it probably won’t generate enough warmth.

Reported for illegal light bulb.
(Was in a lodge in the Amazon. They had a box with a light bulb for your cell phone so it wouldn't die from the humidity.)