Sourdough breadmaking
Discussion
Baguettes following Tartine recipe. Photo colours don't really do them justice - a nice orange colour and not burnt.
Not entirely sourdough - uses a combination of sourdough leaven and poolish made with a tiny portion of dried yeast. Pinched about a third to make pizza on Friday and then retarded overnight shaped and baked yesterday.
I think baguettes are like the Mount Everest of bread making - this is the first time I've got the slashes opening up well and a bit of an 'ear' on them but still not quite there
oddman said:
Baguettes following Tartine recipe. Photo colours don't really do them justice - a nice orange colour and not burnt.
Not entirely sourdough - uses a combination of sourdough leaven and poolish made with a tiny portion of dried yeast. Pinched about a third to make pizza on Friday and then retarded overnight shaped and baked yesterday.
I think baguettes are like the Mount Everest of bread making - this is the first time I've got the slashes opening up well and a bit of an 'ear' on them but still not quite there
21TonyK said:
Looking good. I tried baguettes years ago and never got anything close to a proper loaf. May give it another go when I get some decent flour.
This recipe calls for 'general purpose' flour and bread flour in a roughly 5:2 ratio and only about 50% hydration (discounting the starters which are 100%Obviously a fine French flour would be ideal but I use 00 as the general purpose flour and it works nicely. It is outstanding the the biproduct pizzas
Developing tension in the dough, overnight prove in fridge, shaping and steam in the oven are really essential to getting spring.
I got a 10mm piece of steel cut to fit my oven, finished it with a file and seasoned it - works really well.
I put a tray with a damp towel in the bottom of the oven and mist the loaves before cooking. Hot oven for ten minutes then remove the tray/towel and cure for another 10 minutes depending on how done they are.
Money shots as promised
Edited by oddman on Sunday 21st August 12:29
oddman said:
I got a 10mm piece of steel cut to fit my oven, finished it with a file and seasoned it - works really well.
Agree, my kids bought me one of these and it makes a world of difference in a domestic oven.https://www.doublezerolab.com/baking-steel-pizza-s...
Unfortunately they've pulled the plug due to material and shipping costs but it is just a sheet of steel as you say and you could get one cut anywhere.
Back in the Sourdough game after an extended break.
First use of the batard banneton.
Same dough mix for both loaves, my shaping was poor for both, especially so for the batard. Could explain why the boule has more surface bubbles.
Think I prefer the batard shape - more practical to cut/use.
I'm not chasing ears or a lot of aeration anymore, as I always end up disappointed. These turned out well and I should be happy with that!
C. 70pc hydration, machine mixed followed by slap and folds for c. 30 min. Proofed for c. 6 hours until doubled, then shaped and in the fridge for c. 10 hours.
First use of the batard banneton.
Same dough mix for both loaves, my shaping was poor for both, especially so for the batard. Could explain why the boule has more surface bubbles.
Think I prefer the batard shape - more practical to cut/use.
I'm not chasing ears or a lot of aeration anymore, as I always end up disappointed. These turned out well and I should be happy with that!
C. 70pc hydration, machine mixed followed by slap and folds for c. 30 min. Proofed for c. 6 hours until doubled, then shaped and in the fridge for c. 10 hours.
Bowside said:
Awesome, is that a Halloween special?
I tried it just for fun, but it actually turned out quite well. Seems to be a bit more moist than usual.Apparently adding potato flour has this effect (more moist, longer lasting, etc) so I’m wondering whether the sweet potato powder (in effect, sweet potato flour) does too.
Eugh, what an annoying loaf. I can’t find my proving baskets (I’m living out of boxes atm) so had to try a glass bowl with parchment paper. I turned it out onto more parchment paper to get the right shape in my Dutch oven, found out it sticks like s
t to parchment paper, so had to scrape it off 1 sheet and just go with it.
Not the best, but edible at least.
t to parchment paper, so had to scrape it off 1 sheet and just go with it.Not the best, but edible at least.
Latest batch. Phone camera doesn't really do justice to colour - they're much redder in hue and the 'ears' aren't as burnt as they look
Standard sourdough boule on left. Olive bread on right.
Made up with 144g 50% hydration levain, 1200g of flour and 800g water.
Tartine recipe x 1.2 for boule, olive bread and three pizzas last night
Took a third out after the first fold and added a cup of olives roughly chopped and the zest of a lemon
After completing folds, split the remaining plain dough in half for the pizzas and the boule
oddman said:
This recipe calls for 'general purpose' flour and bread flour in a roughly 5:2 ratio and only about 50% hydration (discounting the starters which are 100%
Obviously a fine French flour would be ideal but I use 00 as the general purpose flour and it works nicely. It is outstanding the the biproduct pizzas
Developing tension in the dough, overnight prove in fridge, shaping and steam in the oven are really essential to getting spring.
I got a 10mm piece of steel cut to fit my oven, finished it with a file and seasoned it - works really well.
I put a tray with a damp towel in the bottom of the oven and mist the loaves before cooking. Hot oven for ten minutes then remove the tray/towel and cure for another 10 minutes depending on how done they are.
Money shots as promised
That sandwich looks delicious. Obviously a fine French flour would be ideal but I use 00 as the general purpose flour and it works nicely. It is outstanding the the biproduct pizzas
Developing tension in the dough, overnight prove in fridge, shaping and steam in the oven are really essential to getting spring.
I got a 10mm piece of steel cut to fit my oven, finished it with a file and seasoned it - works really well.
I put a tray with a damp towel in the bottom of the oven and mist the loaves before cooking. Hot oven for ten minutes then remove the tray/towel and cure for another 10 minutes depending on how done they are.
Money shots as promised
Edited by oddman on Sunday 21st August 12:29
Might have to rescue my starter from the back of the fridge.
illmonkey said:
Eugh, what an annoying loaf. I can’t find my proving baskets (I’m living out of boxes atm) so had to try a glass bowl with parchment paper. I turned it out onto more parchment paper to get the right shape in my Dutch oven, found out it sticks like st to parchment paper, so had to scrape it off 1 sheet and just go with it.
Not the best, but edible at least.
An oiled Pyrex bowl dusted well with porridge oats works well as an alternative to a banneton (no sticking issues) and the resultant toasted oats add an extra texture & taste dimension.t to parchment paper, so had to scrape it off 1 sheet and just go with it.Not the best, but edible at least.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff