Sourdough breadmaking
Discussion
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illmonkey said:
Baguettes worked out better this week. Still feel a little dense. I had to use 00 Italian flour rather than t55, this maybe why.
They look okay, good aeration inside? 00 didn't really work that well when I tried it, I think the protein levels are just a bit too low. Back to my default Heygates Extra Patents today which is 13.5% but also trying Allinsons at 14% and just ordered some Canadian which is 15% to try this week. Idle hands and all that.
Two loaves, one with 13.4% protein, one 14% so not expecting any massive differences. Both cold proof for 18 hours, 6 hours warm but second loaf (14%) warm proof was a couple of degrees higher hence bigger bubbles. Happy I can control and understand the proofing process to a degree. Next one will be a mess about to see just how big I can get the bubbles!
This was 13.4% protein at 75% hydration, cold proof for 48 hours then 4 ambient, knocked back then 4 warm (airing cupboard) in a banneton.
Started with 300g flour (100 less than normal) and 225g water... result 395g loaf so lost over half the water during the bake but at least 25% more volume than previous loaves.
Honeycomb like, amazingly light but far too delicate for anything but toasting.
Started with 300g flour (100 less than normal) and 225g water... result 395g loaf so lost over half the water during the bake but at least 25% more volume than previous loaves.
Honeycomb like, amazingly light but far too delicate for anything but toasting.
illmonkey said:
Crumb too tight. This had a while out of fridge prior to baking. But will do more next time, aim for 4 hours. Problem is, 4 hours plus bake and cool and it’s dinner time.
Preset the oven to be fully warm when you wake up, pop in the dough immediately and in 40 minutes plus one hour cooling it's ready for a (lateish) breakfast. Preset the oven?! Can’t do that. I’ll just leave it on when I go to bed. Even the I think it needs a few hours to warm back up and create some air pockets
None of this sourdough works out for brunch. The room temp prove, the heating the Dutch oven, the cooking. By the time it’s done it’s mid afternoon. I could do it all a day early, but it’s crap by the next day.
None of this sourdough works out for brunch. The room temp prove, the heating the Dutch oven, the cooking. By the time it’s done it’s mid afternoon. I could do it all a day early, but it’s crap by the next day.
Edited by illmonkey on Sunday 10th April 23:09
illmonkey said:
None of this sourdough works out for brunch. The room temp prove, the heating the Dutch oven, the cooking. By the time it’s done it’s mid afternoon. I could do it all a day early, but it’s crap by the next day.
I find mine lasts 3 days with little degradation in quality? Dough will sit quite happily in the fridge overnight for 2-3 nights, as long as it wasn't tending towards being over-proved when it went in (it will continue to ferment until it gets down to around 4C).
Have you researched cold start baking?
These are the timings I use:
Day 1, early morning — feed starter
Day 1, lunchtime — mix dough, S&Fs then in the fridge overnight once 'just' proved.
Day 2 or 3, bake from cold (1hr-ish) + 2hrs to cool, so ready in good time for brunch/lunch.
Have you researched cold start baking?
These are the timings I use:
Day 1, early morning — feed starter
Day 1, lunchtime — mix dough, S&Fs then in the fridge overnight once 'just' proved.
Day 2 or 3, bake from cold (1hr-ish) + 2hrs to cool, so ready in good time for brunch/lunch.
21TonyK said:
illmonkey said:
None of this sourdough works out for brunch. The room temp prove, the heating the Dutch oven, the cooking. By the time it’s done it’s mid afternoon. I could do it all a day early, but it’s crap by the next day.
I find mine lasts 3 days with little degradation in quality? 21TonyK said:
Couple of pics back is 72.5%
If you do baguettes try to find T55 flour to be authentic, we used to use this exclusively. Suspect its 16/25kg sacks only though,.
ETA: tell a lie, you can get it on Amazon in 1kg bags
Apparently the Amazon stuff is not proper. Anyone know of a good online shop to get it from?If you do baguettes try to find T55 flour to be authentic, we used to use this exclusively. Suspect its 16/25kg sacks only though,.
ETA: tell a lie, you can get it on Amazon in 1kg bags
Edited by 21TonyK on Friday 18th March 11:20
I'd say day 2 and it's not as good.
mrsshpub said:
Dough will sit quite happily in the fridge overnight for 2-3 nights, as long as it wasn't tending towards being over-proved when it went in (it will continue to ferment until it gets down to around 4C).
Have you researched cold start baking?
These are the timings I use:
Day 1, early morning — feed starter
Day 1, lunchtime — mix dough, S&Fs then in the fridge overnight once 'just' proved.
Day 2 or 3, bake from cold (1hr-ish) + 2hrs to cool, so ready in good time for brunch/lunch.
This is how I do it, but I want it out the fridge for a few hours to get some air, so add a few hours to brunch/lunch time and it's mid afternoon Have you researched cold start baking?
These are the timings I use:
Day 1, early morning — feed starter
Day 1, lunchtime — mix dough, S&Fs then in the fridge overnight once 'just' proved.
Day 2 or 3, bake from cold (1hr-ish) + 2hrs to cool, so ready in good time for brunch/lunch.
21TonyK said:
illmonkey said:
None of this sourdough works out for brunch. The room temp prove, the heating the Dutch oven, the cooking. By the time it’s done it’s mid afternoon. I could do it all a day early, but it’s crap by the next day.
I find mine lasts 3 days with little degradation in quality? 
illmonkey said:
This is how I do it, but I want it out the fridge for a few hours to get some air, so add a few hours to brunch/lunch time and it's mid afternoon
I'm normally awake by 5:30am so an early start is normal for me but I have done a long slow fridge proof then taken out and left on the side in the cold garage overnight then into a banneton and warm kitchen for a few hours before baking.Set your alarm!
No chance Tony!
Gives it time to prove in the warm a bit. I dunno, just experimenting with it.
mrsshpub said:
illmonkey said:
This is how I do it, but I want it out the fridge for a few hours to get some air, so add a few hours to brunch/lunch time and it's mid afternoon
What benefit does leaving it out of the fridge before baking have? I've always baked straight from the fridge.illmonkey said:
21TonyK said:
If you do baguettes try to find T55 flour to be authentic, we used to use this exclusively. Suspect its 16/25kg sacks only though,.
ETA: tell a lie, you can get it on Amazon in 1kg bags
Apparently the Amazon stuff is not proper. Anyone know of a good online shop to get it from?ETA: tell a lie, you can get it on Amazon in 1kg bags
Edited by 21TonyK on Friday 18th March 11:20
mrsshpub said:
illmonkey said:
21TonyK said:
If you do baguettes try to find T55 flour to be authentic, we used to use this exclusively. Suspect its 16/25kg sacks only though,.
ETA: tell a lie, you can get it on Amazon in 1kg bags
Apparently the Amazon stuff is not proper. Anyone know of a good online shop to get it from?ETA: tell a lie, you can get it on Amazon in 1kg bags
Edited by 21TonyK on Friday 18th March 11:20
mrsshpub said:
illmonkey said:
This is how I do it, but I want it out the fridge for a few hours to get some air, so add a few hours to brunch/lunch time and it's mid afternoon
What benefit does leaving it out of the fridge before baking have? I've always baked straight from the fridge.21TonyK said:
First off this is a cheat, but its mean't to be. I needed/wanted to come up with a consistent way of making bread with the least amount of effort and equipment. Something kids can replicate cooking at home, takes 25 hours but zero "special" equipment other than a banneton and less than 15 mins to weigh/mix/fold/shape.
350g Strong bread flour (approx 13.5% protein)
4g table salt
255g luke warm water 72.5% hydration
.8g instant dried yeast
Cold proof for 22 hours (3C), 4 warm in a banneton (20C). Baked at 220 for 20min and 180 for 15mins. Happy witht he reasonably even aeration and density. Good everyday bread for sandwiches, toast etc
350g Strong bread flour (approx 13.5% protein)
4g table salt
255g luke warm water 72.5% hydration
.8g instant dried yeast
Cold proof for 22 hours (3C), 4 warm in a banneton (20C). Baked at 220 for 20min and 180 for 15mins. Happy witht he reasonably even aeration and density. Good everyday bread for sandwiches, toast etc
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