Bread Baking (sourdough)

[Grange]

I set my oven at 475 F and bake the loaf in the dutch oven with lid on for 30 min. I then take off the lid and bank for about an additional 20 min. until I get a darker color. This is leading to the bottom of the loaf being slightly burned. I got a pizza stone and plan on taking the loave out of the dutch oven when I remove the lid and putting on the pizza stone to finish. I'm hoping this will address the slightly burned bottom.

[old goat]

I do 450 for 30 with the lid on, 10 with the lid off. I have a cold house--65 in the winter. Compared to other things I bake sourdough seems very forgiving, which is why there are so many formulas that all work.

[motopsycha]

I should add that I have a stone on the bottom rack of the oven and try to do a 30 min plus preheat with the combo cooker in the oven


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[schindlerpiste]

Today's vegan and gluten-free offering



Wholemeal oats, pumpkin seeds, sunflower seeds, linseeds, sesame seeds, flaxseed, chia seeds, millet, salt and water

[old goat]

Pretty sure sourdough is always vegan

[schindlerpiste]

I’m pretty sure that it is not considered far-fetched for some sourdough bread to contain eggs, honey or dairy. Snarky comment aside I think that most sourdough bread is in fact, vegan. I only know this, because I have a niece who is vegan and won’t even wear a wool sweater

[sb]

I bet the birds and squirrels will love it.

[old goat]

I’m pretty sure that it is not considered far-fetched for some sourdough bread to contain eggs, honey or dairy. Snarky comment aside I think that most sourdough bread is in fact, vegan. I only know this, because I have a niece who is vegan and won’t even wear a wool sweater

So how does she feel about the sheep who have to wear their wool sweaters all summer?

[schindlerpiste]

^^She says that at least they are not forced to go thru the painful process of mulesing

[Grange]

I made sourdough bagels this weekend and they turned out great. I prefer a chewy bagel that is crispy on the outside and these were exactly what I wanted. I made them in two batches with the second I went a little darker to compare. The darker ones are a little crispier on the outside, but still have the chewy texture I like. These are definitely not dense. Combine the sourdough and slight malt flavors with a clean cream cheese like Tillamook and these will not last long.

[sb]

https://www.amazon.com/dp/B09C2RT3YP...language=en-US

[sb]

[Grange]

I made a bunch of sourdough bread this weekend including a 100 percent whole grain spelt flour loaf. I've only used spelt flour in small amounts with other flours but wanted to try it on its own. I'm happy with the results. The taste reminds me of an earth whole wheat loaf of bread.

[devlinc]

Got a new cast iron for baking bread recently, first bake turned out nice!

[sb]

[Grange]

I've been experimenting with different recipes for sourdough sandwich bread. I can only use my artisan loaves for so long before I crave classic soft and fluffy sandwich bread. What I've found so far is that some sort of fat like butter helps to get a softer texture and adding a little commercial yeast helps with the crumb. I'm hoping to get a good fluffy loaf without added yeast as seems to mute some of the sourdough flavors from developing from a longer fermentation.

[sb]

[bad dancer]

2nd try. This time with Dutch oven


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[sb]

Nice, hows the crumb look?

[jm2e]

Where does a friendless plebe get a bit of starter?


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[skaredshtles]

Where does a friendless plebe get a bit of starter?

Try a local bakery - I hear most are happy to part with a bit of starter.

I got mine way back in 2020 from a buddy who started from scratch and grew his own starter.

[Grange]

If a local bakery doesn't pan out you can buy starter from King Arthur flour's website.

I chose to make my own starter from scratch rather than get some from a family member that has her own for over a decade when I started. On the third day my starter had a huge rise and I thought this is easy, but then I struggled for the next 7 days before I finally started getting a consistent rise and fall.

My first several loaves did not turn out and I think it was because my starter wasn't ready. I was able to pass the float test, but I still couldn't get a good rise during bulk fermentation. Finally after about 3 to 4 months I started getting a decent rise during bulk fermentation and my loaves started to turn out well.

[jm2e]

Try a local bakery - I hear most are happy to part with a bit of starter.

Funny thing that. For whatever rural hell reason, most boutique stores are closed on Mondays in this town, which is my only weekday with flexibility. And the bakeries close before I get out of work. Toying with the idea of buying Facebook Marketplace starter.....

[MiddleOfNight]

Funny thing that. For whatever rural hell reason, most boutique stores are closed on Mondays in this town, which is my only weekday with flexibility. And the bakeries close before I get out of work. Toying with the idea of buying Facebook Marketplace starter.....

generally where are you? one of us idiots has to be close enough to make it happen. also. i know a guy who muled some back from europe - so there must be a way to ship

[skaredshtles]

generally where are you? one of us idiots has to be close enough to make it happen. also. i know a guy who muled some back from europe - so there must be a way to ship

You can dehydrate starter and rehydrate once shipped.