Sourdough breadmaking

[lj04]

Has anyone cooked sourdough on a ceramic bbq. Seems an ideal choice. Will probably try myself when I pick up the correct size pizza stone.

[21TonyK]

Forgot to bake off stuff yesterday evening and this was left out overnight so had a 24 hour warm proof. Nearly threw it away as it was like a puff ball that deflated as soon as it was touched. Glad I didn't, its too aerated to be much use but tastes great. 72.5% hydration, Canadian & Springs.

[illmonkey]

woah, more air than bread! No good for a sarnie but would work dipped into soup or similar.

I've given bread a rest for a little. I got peeved with flour everywhere constantly! Although some sourdough toast would be ideal right now!

[21TonyK]

illmonkey said:

woah, more air than bread! No good for a sarnie but would work dipped into soup or similar.

I've given bread a rest for a little. I got peeved with flour everywhere constantly! Although some sourdough toast would be ideal right now!

Just about passed the "egg test" but the rest will be decrusted and turned into croutons to go in tonights salad.

[illmonkey]

I have started mine really early, normally it'd be on the counter 5-10pm (ish) with 5 folds, then the fridge overnight. But, its' 10am and 2 folds in, heading to the office soon.

Fridge for the whole day, or 'on the side' until I get home and fridge? I won't be able to do folds until later obvs.... decisions.

[Whoozit]

illmonkey said:

I have started mine really early, normally it'd be on the counter 5-10pm (ish) with 5 folds, then the fridge overnight. But, its' 10am and 2 folds in, heading to the office soon.

Fridge for the whole day, or 'on the side' until I get home and fridge? I won't be able to do folds until later obvs.... decisions.

I've done a fridge for the day then evening prove. Add an hour at the other side to warm up.

[andyA700]

21TonyK said:

Forgot to bake off stuff yesterday evening and this was left out overnight so had a 24 hour warm proof. Nearly threw it away as it was like a puff ball that deflated as soon as it was touched. Glad I didn't, its too aerated to be much use but tastes great. 72.5% hydration, Canadian & Springs.

That looks really good, like bread you would get from an artisan baker in France. I would heat it under a grill, then rub garlic on it, a drizzle of olive oil and some really ripe tomatoes.

[21TonyK]

andyA700 said:

21TonyK said:

Forgot to bake off stuff yesterday evening and this was left out overnight so had a 24 hour warm proof. Nearly threw it away as it was like a puff ball that deflated as soon as it was touched. Glad I didn't, its too aerated to be much use but tastes great. 72.5% hydration, Canadian & Springs.

That looks really good, like bread you would get from an artisan baker in France. I would heat it under a grill, then rub garlic on it, a drizzle of olive oil and some really ripe tomatoes.

It was nice albeit impractical, ended up as giant garlic croutons in a Greek salad the other night.

Will be back to baking next week.

[illmonkey]

Whoozit said:

I've done a fridge for the day then evening prove. Add an hour at the other side to warm up.

I done the opposite, figured it normally does 5+ hours, I’ll leave early so it won’t be much longer, when I get home I’ll fridge it.

andyA700 said:

21TonyK said:

Forgot to bake off stuff yesterday evening and this was left out overnight so had a 24 hour warm proof. Nearly threw it away as it was like a puff ball that deflated as soon as it was touched. Glad I didn't, its too aerated to be much use but tastes great. 72.5% hydration, Canadian & Springs.

That looks really good, like bread you would get from an artisan baker in France. I would heat it under a grill, then rub garlic on it, a drizzle of olive oil and some really ripe tomatoes.

[illmonkey]

Looks good. This is my first round one with the new flour, only time I used it before was in a loaf tin. Hoping for a good crump!

[21TonyK]

illmonkey said:

Looks good. This is my first round one with the new flour, only time I used it before was in a loaf tin. Hoping for a good crump!

Looks promising. Planning to get a few loaves in next week but up to my eyes in new projects at work so might have to resort to the bakery across the road... which isn't a bad option but damn expensive, £4.20 a loaf!

[oddman]

Starter survived another holiday and getting some nice consistent loaves

[Bonefish Blues]

Gort tribute bread there

[illmonkey]

Money shot

[21TonyK]

illmonkey said:

Money shot

Looks pretty good to me, even but not overly aerated, decent crust etc

Better than the one I did at work which ended up as croutons in todays lunch.

[ChocolateFrog]

Pulled my starter out of the fridge today after lots of neglect.

The top had turned purple, I feel like purple is warning colour not to eat

[grumbledoak]

ChocolateFrog said:

Pulled my starter out of the fridge today after lots of neglect.

The top had turned purple, I feel like purple is warning colour not to eat

Not sure about purple, but I resurrect mine from this every time -



Yummy.

[ChocolateFrog]

I think it had gone well past that stage.

I've fed and watered it, I'm sure it'll come back to life.

[oddman]

First successful attempt at the Tartine wholewheat bread recipe. 70/30 wholewheat/white bread flour and 80% hydration. Slightly stickier dough which is a bit more awkward to handle and need to really flour the bannetons to get them to turn out. Quite vigorous fermentation giving more volume to loaf but a bit less spring than the white loaf.

Previous attempt I forgot to put salt in. Although its in the list of ingredients, the instructions don't tell you when to add it. I ended up with two frisbees. Apparently salt retards the fermentaion and stops the gluten structure disintegrating. Even though my sourdough never tastes salty you can definitely tell when there's no salt.

[grumbledoak]

A white + spelt this time. Probably the best rise I've had, but no "ear".