Bread Baking (sourdough)

[sb]

[MiddleOfNight]

^ wow. beautiful.

grange, can relate. my house is 58.
winter forces strategy. feed starter pre-dawn day 1, make dough pre-dawn day 2 so after stretching, it has warmer house to proof during the day as the fire/sun warm up - it's 11-12 hours. do the final development and let it rise again for +/- 3 hours - but for the last rise i line a bowl with parchment (same size as dutch oven), then I can transfer to the dutch oven via parchment and don't have to handle the dough.
maybe that's cheating i dunno, but i get consistent boules. nothing fancy, just consistent crumb and tasty.


strong work happening in this thread!

[Grange]

I tried using parchment paper once to help transfer the dough to a hot dutch oven, but the paper became extremely brittle like the outer skin of an onion and was a pain to clean up. I ended up buying a couple high heat silicon bread slings to transfer the dough to the dutch oven. Works well for the most part.

[old goat]

I do the final proof on a well-corn-mealed baking sheet so the loaf is easy to pick up bare-handed and gently place in the dutch oven. It helps to have skinny hands.

[Cocximus]

Is it ok to store flour in a plastic bin? 20kg paper bags can get messy.

[sb]

As long as it keeps the bugs out.

[jm2e]

Flour in paper packaging is the Devil. How an industry evolved to allow a mess in the store, a mess in my car, a mess in the cupboard, and a mess on the counter every time it’s used is just baffling.


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[old goat]

My flour is in a plastic cannister. Of course I get a mess when I the flour into the cannister and every time I use it thereafter. Flour and ground espresso--the two messiest food substances known to man. I take that back--at my college coop the student dishwasher had a lard fight with the pot washers in the kitchen. As work coordinator it fell to me and 4 draftees to clean up the mess.

[sb]

Pairs well with giblets n gravy

[skaredshtles]

Sourdough... mmm...

[teleee]

Been taking some pointers from my 76 years old mom while I still can. I’m not to her level of baking yet, but I’m getting closer.


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[skaredshtles]

Been taking some pointers from my 76 years old mom while I still can. I’m not to her level of baking yet, but I’m getting closer.


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There are few things in this life better than a pan of Mom's homemade cinnamon rolls.

[Grange]

I got a new cookbook, Evolutions in Bread by Ken Forkish, and tried the standard sourdough sandwich loaf. Time will tell if it has a good flavor, but my first impression is I didn't get the rise I wanted considering there is a little commercial yeast in the dough in addition to my sourdough starter.


I've tried several recipes for sourdough sandwich bread and to date the recipe that has met my criteria (lighter and soft texture with a uniform crumb and shape) has been the King Arthur sourdough sandwich bread recipe. The King Arthur recipe does have some commercial yeast and dry milk which likely helped with texture. The best flavor was a pure sourdough sandwich recipe I made up that had some oil and sugar, but no commercial yeast. However it was more dense than breads with commercial yeast. This recipe only flour, water, salt, commercial yeast, and modified version of my starter (water and APF at 100% hydration).

[sb]

[Grange]

Another nice looking loaf SB. What type of flour is in that loaf? With my dutch oven loaves I like using bread or all purpose, whole wheat, medium rye, and a little spelt flours to get the flavor I really like.

The crumb of my sourdough sandwich bread loaf turned out well. It is not the lightest sourdough loaf I've made, but damn does it make good toast. Great sourdough taste.

[old goat]

When making sandwich loaves you don't want big holes unless you like mustard and mayonaise in your lap. The voice of experience.

[sb]

I use king Arthur straight up.


Got a stolen from the town bakery the other day. Delish!

[Grange]

Made a couple predominately white bread loaves. Used mostly King Arthur bread and all purpose flour with a little, local whole wheat, and King Arthur med. rye flour. I went to about 80% hydration. I got a good rise in the dutch oven. I'll bring them to the Christmas Eve get together.

[sb]

Very nice

[motopsycha]

I’ve been trying to get my bread baking mojo back. It is hard with the amount of travel I do. I was happy with this one


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[Grange]

Looks good. A family member made couple loaves in their wood fired pizza oven. They were able to get some moisture in the oven and the loaves turned out well.

[paige.]

Given my never-ending adventures finding ways to use up my sourdough discard, this year it became an important component of my Christmas baking. The results: sourdough pfeffernusse and sourdough gingerbread loaf. Will have to get back to bread next week when my current diet of mostly sweets goes back to normal.

[sb]

Looking great folks

[Cocximus]

I kinda lost my mojo too since it got colder. Initially I was over proofing to compensate for the colder temp in the house. I got that sorted, but I still can't get any crispiness in the crust. The crust forms but it's very soft.

Latest stats:
18 minutes at 550f with lid.
25 minutes at 450 without lid.
80% hydration.
I tried baking for longer and at higher temps without lid but the bottom burns.

[motopsycha]

I kinda lost my mojo too since it got colder. Initially I was over proofing to compensate for the colder temp in the house. I got that sorted, but I still can't get any crispiness in the crust. The crust forms but it's very soft.

Latest stats:
18 minutes at 550f with lid.
25 minutes at 450 without lid.
80% hydration.
I tried baking for longer and at higher temps without lid but the bottom burns.

I’ve been going 25 min at 425 with lid and then an additional 10+ without until it is the right color. All done in the convection roast setting on my oven


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