Bread Baking (sourdough)

[grskier]

Oh, and the last bread:



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[grskier]

The crumb:




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[sb]

nioce

[Mr. Mike]

yes, that's a fine looking loaf.

[neufox47]

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?

[KQ]

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.

Add: and let us know what they say. I'm curious to know what they say.

[Buke]

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.

[KQ]

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.

Good point.

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.

Beautiful! A work of art.

[sb]

[Mr. Mike]

what are you using to score? Mine look like big trenches using a serrated knife.

[KQ]

what are you using to score? Mine look like big trenches using a serrated knife.

You need a lame!



Black Walnut Lame

Maybe Santa will bring you one?

[sb]

I have one of those cheap lame blades that is a plastic handle with a double side razor blade on it.

[Mr. Mike]

You need a lame!



Black Walnut Lame

Maybe Santa will bring you one?

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.

[sb]

You could just use a single sided razor blade as long as you promise not to run wild thru the house with it.

[neufox47]

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.

[Mr. Mike]

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.

[~mikey b]

maybe you’d like some broken glass in your bread

[sb]

bummer

[~mikey b]

look at that beast

it’s ready to crawl across the floor

[~mikey b]

ok so I smashed one of my two jars

I still have starter


is there a better system?

[~mikey b]

The Beast lives

[neufox47]

interested in the report on the rosemary lemon effort.

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.

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.

[~mikey b]

yeastie beastie

[sb]

Nice

[glademaster]

Show us your crumb.