Sourdough breadmaking
Discussion
Going by looks, Matthew’s flour is the winner, just got to stay away and let them cool!
Normally I'd not do 2, but I only have 1 tray. So they were put in the tray with a quick rest and in the oven. Ideally they'd be in the fridge overnight in the tray...
Normally I'd not do 2, but I only have 1 tray. So they were put in the tray with a quick rest and in the oven. Ideally they'd be in the fridge overnight in the tray...
Edited by illmonkey on Friday 15th April 12:49
illmonkey said:
21TonyK said:
73% why are you pushing the hydration?Quite happy with this one, technically not sourdough but looks the same, nearly tastes the same and with the advantage of being relatively quick to knock up and bake. 350g flour, .8 yeast, 5 salt and 271 warm water.
77.5% hydration with a 6 hour ambient proof folded at the beginning and then twice more at 2 and 4 hours before "shaping" into a banneton with a further 2 hours proof. Then 20 mins at 220 and 18 at 200. The comparison shot is exactly the same dough and cook but with an 18 hour cold proof and 6 ambient (result over aerated, huge bubbles making it useless).
77.5% hydration with a 6 hour ambient proof folded at the beginning and then twice more at 2 and 4 hours before "shaping" into a banneton with a further 2 hours proof. Then 20 mins at 220 and 18 at 200. The comparison shot is exactly the same dough and cook but with an 18 hour cold proof and 6 ambient (result over aerated, huge bubbles making it useless).
Back a bit (5 April) I did a comparison between what I normally use which is Heygates Extra Patents @ 13.5% and Allinsons Very Strong @ 14%. As you would expect very little between them.
I think the crumb is partly the flour and partly the hydration levels. I would have said slow proofing but yesterdays loaf sort of "disproves" that.
I'm going to order a sack of Canadian next week to give that a bash but I think when you get to the higher protein levels and accurate mixes the results seem to be reasonably consistent.
I'm going to drop into work next week to try baking some off in my proper ovens to see what difference that makes.
I think the crumb is partly the flour and partly the hydration levels. I would have said slow proofing but yesterdays loaf sort of "disproves" that.
I'm going to order a sack of Canadian next week to give that a bash but I think when you get to the higher protein levels and accurate mixes the results seem to be reasonably consistent.
I'm going to drop into work next week to try baking some off in my proper ovens to see what difference that makes.
I imagine the the commercial ovens would do a better job. Keep posting!
My final dough this weekend was using the T55 from Matthews. Someone posted their shots and I am following that recipe, but not coming out as good. But, the flavour and texture is spot on. Very crunchy outer with a soft and light inside. It's got the baguette flavour too. Just need to perfect the look. I think the problem is they are not rising much in the oven, so the cuts aren't opening up.
I can finally clean the kitchen, I hate a messy kitchen.
My final dough this weekend was using the T55 from Matthews. Someone posted their shots and I am following that recipe, but not coming out as good. But, the flavour and texture is spot on. Very crunchy outer with a soft and light inside. It's got the baguette flavour too. Just need to perfect the look. I think the problem is they are not rising much in the oven, so the cuts aren't opening up.
I can finally clean the kitchen, I hate a messy kitchen.
21TonyK said:
They're looking good. You can improve the spring with a baking steel, ISTR baguettes need a *very* hot oven?
This was on a pizza stone. Steels look interesting. I suppose it's same as stone, heat retention.Edited by 21TonyK on Monday 18th April 12:11
Yea, pumped up to 260 for this, but probably could do with more, my oven lacks skillz.
But as an every day bread, this is lovely.
21TonyK said:
Greater aeration in even less time with an hours autolyse and virtually zero folding or kneeding.
350g flour and 280g warm water (80% hydration) mix and cover for 1 hour. Fold in bowl rest an hour. Fold in .8g yeast rest an hour. Fold in 5g salt shape and proof in banneton 2 hours.
350g flour and 280g warm water (80% hydration) mix and cover for 1 hour. Fold in bowl rest an hour. Fold in .8g yeast rest an hour. Fold in 5g salt shape and proof in banneton 2 hours.
that looks lovely - and thank you, i'll try that. i've stopped making my sourdough bread over the last couple of months, because although it's 'easy', it's time consuming - needs a day at home, to rest and fold and rest and fold (to prove it just the right amount, as over or underdoing it will give poor results), then overnight in the fridge etc etc - and life at the moment doesn't easily allow for that 
. i do like the proper sourdough bread and will get back to it some point in the future 
SpydieNut said:
21TonyK said:
Greater aeration in even less time with an hours autolyse and virtually zero folding or kneeding.
350g flour and 280g warm water (80% hydration) mix and cover for 1 hour. Fold in bowl rest an hour. Fold in .8g yeast rest an hour. Fold in 5g salt shape and proof in banneton 2 hours.
350g flour and 280g warm water (80% hydration) mix and cover for 1 hour. Fold in bowl rest an hour. Fold in .8g yeast rest an hour. Fold in 5g salt shape and proof in banneton 2 hours.
that looks lovely - and thank you, i'll try that. i've stopped making my sourdough bread over the last couple of months, because although it's 'easy', it's time consuming - needs a day at home, to rest and fold and rest and fold (to prove it just the right amount, as over or underdoing it will give poor results), then overnight in the fridge etc etc - and life at the moment doesn't easily allow for that . i do like the proper sourdough bread and will get back to it some point in the future Having said how great it is todays job is to get a 2 day cold proofing batch of proper sourdough on the go ready to bake on Monday
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