Sourdough breadmaking

[Sunnyone]

chemistry said:

Pleased with today’s effort...my second loaf ever!



350g strong white flour
175ml water
175g starter
1 teaspoon salt

Mix, knead. Prove in warm spot 4 hours. Knock back, shape and put into a bowl lined with floured tea towel. Put in fridge overnight for slow second rise.

Turn out onto baking tray and bake for 20mins at 220 then 20mins at 190. Add 150ml of water to a dish in oven to create steam for first 20mins.

I also took tips from this...

https://youtu.be/2FVfJTGpXnU

Edited by chemistry on Saturday 4th April 10:03

Thanks for the recipe, I’ve been making sourdough for a few months now , I made one yesterday using your amounts and it’s my best yet.

[Jockinthebox]

RizzoTheRat said:

Looks good. Did you use a proper bread pot or a large casserole dish? My Dutch aunt swears by that method but I've not tried it yet. I reckon my large casserole ought to be big enough.

Cast iron casserole pot/thingy

[Jockinthebox]

Crumbshot

[chemistry]

Jockinthebox said:

1st time using the Dutch oven method, pretty pleased

Looks fab!

[chemistry]

prand said:

Day 2 of starter making, and we have life! I used a 50/50 mix of plain flour and  organic rye, and a similar amount of water.



The starter is called Laura (my wife named her after a baker friend of hers, our previous starter was called Linda after the famous mother Linda Bellingham, sadly our Linda passed away in the fridge while we were on holiday).

I'll continue feeding Laura for a few more days and all going well, we can start baking! I do need to get a decent supply of flour as baking bread uses a lot of flour (easy to use up 1kg a batch)
 

Edited by prand on Monday 6th April 13:19

Top work.

You can make pancakes out of the starter you discard...

https://youtu.be/vVx2oFFptG0

[chemistry]

Sunnyone said:

Thanks for the recipe, I’ve been making sourdough for a few months now , I made one yesterday using your amounts and it’s my best yet.

Delighted to have been of help!

[thebraketester]

I am on day 3 of the starter and its not as far on as your prand.... hmmm.

[guillemot]

These all look amazing. Does anyone have any thoughts on or advice about receipts for gluten free sourdough breads (other than don’t, that is)?
I’m fairly happy making relatively ‘normal’ GF breads, and have tried a few different books. The current one simply suggests not washing the dough bucket to make a sourdough but I just wondered what the collective wisdom might be on here. OH is coeliac so it’s a strict one, too.

[prand]

chemistry said:

Top work.

You can make pancakes out of the starter you discard...

https://youtu.be/vVx2oFFptG0

Good tip, I was also thinking of trying to make some sourdough hot cross buns for Good Friday as I'm build7ng up quite a bit of starter already!

I've kept the starter on the top of our boiler, so it's a nice warm place, which might explain why this has started so well. I also think the organic rye flour is big contributor.

[Jambo85]

I believe using non-chlorinated water should help a starter get going too. Either bottled or if tap water stands for a day or two or is boiled then cooled it loses most (all?) of the chlorine.

[JimM169]

I'm a week into my starter and it seems to have really taken - overflowed it's container after today's feeding!!

I'm going to start to keep it in the fridge to slow things down but problem is I've now run out of strong bread flour and can't get any more for love or money. Will it cause any issues if I switch to basic plain flour for the feeds until I can source some more bread flour?

Thanks

[chemistry]

JimM169 said:

I'm a week into my starter and it seems to have really taken - overflowed it's container after today's feeding!!

I'm going to start to keep it in the fridge to slow things down but problem is I've now run out of strong bread flour and can't get any more for love or money. Will it cause any issues if I switch to basic plain flour for the feeds until I can source some more bread flour?

Thanks

I am no expert, but I've been feeding mine on a mix of 25% bread flour, 25% wholemeal and 50% plain white and it's working just fine. I started it off with just Homepride plain flour and, although it didn't rise up that much, it bubbled away perfectly happily.

My (uneducated) guess is that basic plain flour will be fine to keep it going with.

[RizzoTheRat]

Jockinthebox said:

Cast iron casserole pot/thingy

Not a sourdough but I just tried cooking a loaf Dutch oven style in a large, but thin walled, casserole dish. Came out really well, much nicer crust than when I do one in a tin. We scoffed 2/3 of it before I thought to take a photo though Annoyingly my big Le Creuset casserole is in storage, apparently heavier pots are better due to more stable temperature.

I gave my 500g loaf 20 minutes with the lid on, and then another 20 with it off and the temperature turned down a bit. How are you cooking yours?

Still waiting for the shops to get some rye flour in before I have another go at a sourdough starter.

[chemistry]

Flour delivery! Happy days!

[Jockinthebox]

RizzoTheRat said:

Jockinthebox said:

Cast iron casserole pot/thingy

Not a sourdough but I just tried cooking a loaf Dutch oven style in a large, but thin walled, casserole dish. Came out really well, much nicer crust than when I do one in a tin. We scoffed 2/3 of it before I thought to take a photo though Annoyingly my big Le Creuset casserole is in storage, apparently heavier pots are better due to more stable temperature.

I gave my 500g loaf 20 minutes with the lid on, and then another 20 with it off and the temperature turned down a bit. How are you cooking yours?

Still waiting for the shops to get some rye flour in before I have another go at a sourdough starter.

Also 500gms of dough, 19 mins at 235 covered, then 18 mins uncovered.

[chemistry]

Today’s effort.



I’ve just ordered a baguette tray (£10) so will give those a go when that turns up. I’ve seen others on this thread have had success with sourdough baguettes...any tips?

[prand]

Had a go at Hot Cross Buns with my new starter Laura. Quite pleased how they came out, they are ugly but vaguely recognisable, and pretty tasty. Though they err more on the side of bread than a sweet bun that we're used to. All the family were impressed too!

I found the mix quite runny, but they just about shaped up ok in the end as I used a lot of flour when rolling out each bun to give them some solidity and help with the sticky mess. They also dried out too much during the 5hr proofing so split a bit when in the oven. Need to figure how to stop that.



Apologies for the half naked son (the kids have gone completely feral after 3 weeks at home and refuse to wear clothes now). But the inside of the buns are lovely and fluffy!

Edited by prand on Thursday 9th April 15:45

[Jockinthebox]

My effort today, 50% white, 35% wholemeal 15% spelt
Turned out OK, wholemeal has made it slightly heavier than I would have liked, but it still tastes fine.

Edited by Jockinthebox on Thursday 9th April 19:36

[Jockinthebox]

Jockinthebox said:

My effort today, 50% white, 35% wholemeal 15% spelt
Turned out OK, wholemeal has made it slightly heavier than I would have like, but it still tastes fine.

[thebraketester]

Well... my first attempt at starter didnt really work out. Got to about day 5 with very little activity. Starting again