Sourdough breadmaking
Discussion
chemistry said:
Jockinthebox said:
Good effort, that large bubble is most likely from lack of lamination.
Also - and I speak as a complete amateur - maybe make the cuts/scores on the top deeper and longer, to allow more ‘oven spring’ whilst it bakes?I agree re. the scores, they were quite superficial - I'll go deeper next time.
Jock - what could cause the suspected lack of lamination? not allowing enough gluten to form? After the first prove (4 hours at room temp) I was quite gentle with it when folding and shaping, and could hear and feel the air inside. I thought this was the cause of the big bubble.
My starter is in the fridge at present. I'll pull it out on Friday and have another go!
I’m no expert, but I like to a stretch and fold 4 times, about 45/60mins apart before I prove overnight in a fridge, I’m aiming for lots of layers with air trapped between each layer, a bit like puff pastry, except swapping butter for air, when I didn’t stretch and fold, I would get large holes in my loaf.
LaurasOtherHalf said:
How much of the starter do folk use, all of it?
Then you start making it up in the same jar without wasting it out?
No you don't use all of it. I usually have about 2-300 grammes of it going at one time, then add a couple of tablespoons of flour and water to refresh the starter for a couple of hours before taking 200g out to put into a loaf mix. If you end up with too much you can just discard some, or put it to use in pancakes, pizza dough or similar. I'm doing a lot of cooking at the moment!Then you start making it up in the same jar without wasting it out?
I always leave enough starter (150g or so?) behind to keep going with. Otherwise you are starting from scratch all over again!
At the moment I leave it out in the kitchen so it needs a feed every day and is very active, but if you are not using it that much, you can put the starter in the fridge and bring it out once a week for to warm up and feed before using it for baking.
... mine isn't THAT runny.... about the consistency that it just about able to pour / slop off a spoon... LaurasOtherHalf said:
How much of the starter do folk use, all of it? Then you start making it up in the same jar without wasting it out?
I’m making about 250g, using 175g a day and then topping what’s left up again for use the next day. Pretty much this:https://youtu.be/Uj6YpNCUYYQ
king disaster. Didn't realise we had only plain flour left.... the dough just wouldnt work at all. Probably the lack of gluten in plain flour.Attempt #2
Using chemistry’s method + quantities this time
First issue - it didn’t seem to rise much in the first 3 hour rise before knocking back
20 hours in the fridge for second proof
Then this happened
Looks great!
Oh ohhhh! Prolapse!
I think my issue was I’m not using the starter at its prime. Usually 24 hours after I have fed and with it being warm it’s past it’s best.
What are people’s timelines on here?
Using chemistry’s method + quantities this time
First issue - it didn’t seem to rise much in the first 3 hour rise before knocking back
20 hours in the fridge for second proof
Then this happened
Looks great!
Oh ohhhh! Prolapse!
I think my issue was I’m not using the starter at its prime. Usually 24 hours after I have fed and with it being warm it’s past it’s best.
What are people’s timelines on here?
Edited by andrewjamesroberts on Thursday 16th April 09:36
andrewjamesroberts said:
Attempt #2
For what it's worth:I normally let mine do a first prove for 4 hours rather than 3; that extra hour does seem to account for quite a lot of the overall rise.
I have only ever let mine prove in the fridge overnight i.e. 12 hours, rather than 20. Not sure what difference that makes though; the picture of it in the oven before cooking looks pretty much identical to how mine looks at the same stage to be fair.
As for the 'prolapse', I have no real idea what happened there! A complete guess is that you hadn't shaped it effectively or created enough 'tension' after you knocked it back, so that there was a weak spot on the bottom of the dough that allowed it all to burst out during cooking? Or the bottom wasn't floured well enough so stuck and split during early cooking, allowing the inside to spill out (I bake mine on greaseproof paper)? This is what I've been trying to do in terms of 'tension' anyway...
https://youtu.be/2FVfJTGpXnU?t=631
I'm sure someone more knowledgeable can advise more effectively than me, but in any case at least the top looks great so don't be disheartened!
Edited by chemistry on Thursday 16th April 10:08
chemistry said:
For what it's worth:
]
Thanks for the tips!]
That’s where I was thinking i went wrong in not folding it right and there was a weak spot!
I tore off the “prolapse” and it tastes great (don’t quote out of context).
I’m happy with my progress this is trial and error. So much more satisfying than throwing in the bread maker!
I also made some crackers out of the throw away these taste great especially with humous!
https://www.loveandoliveoil.com/2019/03/sourdough-...
I’m going to attempt sour dough pizza this weekend!
- attempt 3
I have gone for a strong white / rye mix (300g / 50g). I have attempted to get some tension in the dough using the method in the vid. And it has just gone in the fridge until tomorrow.
Let’s see how it goes
Edited by andrewjamesroberts on Friday 17th April 07:26
Good work, baguettes are always impressive!
One thing I’d like to try is to make Vietnamese style baguettes, like you have for banh mi sandwiches.
They’re super light and fluffy, as the the french found it expensive to import wheat flour when they ruled Vietnam , so did a mix of 50/50 wheat flour and rice flour.
Maybe try it next time and I can live vicariously through you?
One thing I’d like to try is to make Vietnamese style baguettes, like you have for banh mi sandwiches.
They’re super light and fluffy, as the the french found it expensive to import wheat flour when they ruled Vietnam , so did a mix of 50/50 wheat flour and rice flour.
Maybe try it next time and I can live vicariously through you?
Wow those look awesome!
Did you use french flour for that?
This morning efforts!
Following chemistry’s advice on gaining tension (and the Irish dude in the video) 12 hour fridge overnight
Fingers crossed!
Tadaa!
Best looking one yet. Not massive but assuming that’s just quantities. But no prolapse l, great crust & good shape.
Will update on taste later!
Did you use french flour for that?
This morning efforts!
Following chemistry’s advice on gaining tension (and the Irish dude in the video) 12 hour fridge overnight
Fingers crossed!
Tadaa!
Best looking one yet. Not massive but assuming that’s just quantities. But no prolapse l, great crust & good shape.
Will update on taste later!
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