Bread Baking (sourdough)

**Skidog** · 03-09-2020, 06:21 PM

Originally Posted by KQ

Picture perfect outside

I was going to cut into it earlier but dinner didn't lend itself to a sweet bread. Pork and kraut. I want to see the inside badly enough I may cut into it. Debating waiting til morning and going to my mom's to share over coffee.

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**Skidog** · 03-10-2020, 07:59 AM

Tasted great. Just a hint of sweetness. Good chew, good crust, bit dense but I think that's the wheat. Anyway here

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KQ · 03-10-2020, 12:47 PM

Originally Posted by Skidog

Tasted great. Just a hint of sweetness. Good chew, good crust, bit dense but I think that's the wheat. Anyway here

My 75% WW turned out with a tight crumb like that.

I noticed you listed cups as opposed to grams - have you tried weighing your ingredients?

**Skidog** · 03-10-2020, 01:14 PM

Originally Posted by KQ

My 75% WW turned out with a tight crumb like that.

I noticed you listed cups as opposed to grams - have you tried weighing your ingredients?

I hadn't. I have a scale so I could, just don't know that this is a measurement thing, more like just a WW thing. Everyone this morning enjoyed so win win .

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KQ · 03-10-2020, 01:18 PM

Originally Posted by Skidog

I hadn't. I have a scale so I could, just don't know that this is a measurement thing, more like just a WW thing. Everyone this morning enjoyed so win win .

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Weight question was more general rather than directed at that particular loaf which BTW looks lovely. I only ask because when you weigh you are more likely to get consistent results time after time and can then analyze differences based on other factors, if you're curious. I know when I just scoop flour or even spoon and level I seem to end up over when I weigh it out.

**Skidog** · 03-10-2020, 01:29 PM

Originally Posted by KQ

Weight question was more general rather than directed at that particular loaf which BTW looks lovely. I only ask because when you weigh you are more likely to get consistent results time after time and can then analyze differences based on other factors, if you're curious. I know when I just scoop flour or even spoon and level I seem to end up over when I weigh it out.

Good to know. Thanks. I figured bread is a bit more forgiving than most baking. Think that's why I'm mostly successful lol. Will try weighing.

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KQ · 03-10-2020, 01:59 PM

Originally Posted by Skidog

Good to know. Thanks. I figured bread is a bit more forgiving than most baking. Think that's why I'm mostly successful lol. Will try weighing.

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On the contrary - bread baking is a science whereas brownies, muffins, cookies are fly by the seat of your pants.

sb · 03-10-2020, 04:02 PM

ARRRRGH!

My dough stuck in the proofing bowl again. I floured it really well. Had a decent skin on the ball before I put it in.

Baked it anyway after I scraped the stuck part out and plopped it back on the main dough.

Ratfarts!

**Skidog** · 03-10-2020, 04:09 PM

Originally Posted by SB

ARRRRGH!

My dough stuck in the proofing bowl again. I floured it really well. Had a decent skin on the ball before I put it in.

Baked it anyway after I scraped the stuck part out and plopped it back on the main dough.

Ratfarts!

Do you use any oil? Most times when I have it I will line my final proofing bowl with parchment and parchment dough and the whole shebang into the hot Dutch oven.

Last loaf I was out of parchment so I improvised and lined the final bowl with Saran wrap lightly oiled. When ready I pulled saran, flipped loaf onto my hand (seam side), and removed saran. Plopped loaf into hot pan seam side up. Worked well.

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sb · 03-10-2020, 04:13 PM

Yeah, I had been using plastic wrap in the bowl which worked great but was trying to get away from it.

Reckon I will go back to that step.

**Skidog** · 03-10-2020, 04:31 PM

Originally Posted by SB

Yeah, I had been using plastic wrap in the bowl which worked great but was trying to get away from it.

Reckon I will go back to that step.

I too have tried to get away from it, but keep having the same issues you had. If it ain't broke.

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sb · 03-10-2020, 04:37 PM

Not a total train wreck I guess. Crunchy crust, chewy inside, some pockets.

I did reduce the WW flour down to half a cup. I like it better.

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KQ · 03-10-2020, 04:37 PM

Originally Posted by SB

ARRRRGH!

My dough stuck in the proofing bowl again. I floured it really well. Had a decent skin on the ball before I put it in.

Baked it anyway after I scraped the stuck part out and plopped it back on the main dough.

Ratfarts!

Dude:

2 Packs 9 Inch Bread Banneton Proofing Basket

sb · 03-10-2020, 04:48 PM

Originally Posted by KQ

Dude:

2 Packs 9 Inch Bread Banneton Proofing Basket

I have a 9”, proofing bowl.

KQ · 03-10-2020, 04:55 PM

Originally Posted by SB

I have a 9”, proofing bowl.

with a liner? I find the liner helps immensely.

**Buke** · 03-10-2020, 05:26 PM

Agreed. A liner, aka cotton kitchen towel. Plenty of flour. If you're still having trouble use a 50/50 mix of regular flour and rice flour and really rub it into the towel before you put your flour coated dough into it to proof.

**Skidog** · 03-10-2020, 05:49 PM

Btw. Love this thread

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**riser4** · 03-10-2020, 09:04 PM

Originally Posted by KQ

On the contrary - bread baking is a science whereas brownies, muffins, cookies are fly by the seat of your pants.

Pastry chef and chief Baker, in both senses of the word, at a place I worked many years ago said all baking was science, and then giggled as I passed the number we were working on back to him. It was the end of my shift and the beginning of his. It was in Florida too, so I guess Florida Man is part of the story.

sb · 03-11-2020, 04:58 AM

That heavy cotton thing is a liner? You sure about that?

The instructions said to use it as a cover.

Thing aboot SD is even the mistakes are edible.

I hear it is a cure for COVID19 too!

KQ · 03-11-2020, 12:53 PM

Originally Posted by SB

That heavy cotton thing is a liner? You sure about that?

The instructions said to use it as a cover.

Thing aboot SD is even the mistakes are edible.

I hear it is a cure for COVID19 too!

I use flour sack cloths for covers and sometimes liners if I'm using a bigger bowl but I do have several brotforms with liners that are wonderful. The heavy cloths called Couche are most often used for baggettes.

If you're going to use flour sack cloths make sure when you wash them you use an unscented soap, no softener (liquid or dryer sheet) or bleach.