Sourdough breadmaking

[The Count]

Anyone else baking?

I tried a new, new recipe this week and really pleased with the result. Popped in a white tin too, you know, to save the gas bill.

[andyA700]

The Count said:

Anyone else baking?

I tried a new, new recipe this week and really pleased with the result. Popped in a white tin too, you know, to save the gas bill.

Looks really good, what does it taste like?

[The Count]

andyA700 said:

The Count said:

Anyone else baking?

I tried a new, new recipe this week and really pleased with the result. Popped in a white tin too, you know, to save the gas bill.

Looks really good, what does it taste like?

Thanks Andy. I've been giving a lot away and a little bit embarrassed by the encouraging comments from friends and family. I have a German neighbour for whom i make a loaf for every month; he's over the moon and actually freezes it when he goes away on business trips, so he doesn't waste any.

Have you knocked anything up recently?

[oddman]

Another crack at the Tartine wholewheat recipe.

Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.

Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance

[The Count]

oddman said:

Another crack at the Tartine wholewheat recipe.

Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.

Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance

That looks superb, Oddman! You may have already done it, but would you mind putting a recipe up please? Wouldn't mind having a go.

[Challo]

Can anyone recommend some good quality strong flour and rye flour for sourdough baking.

I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.

Anywhere online people can recommend?

[oddman]

The Count said:

oddman said:

Another crack at the Tartine wholewheat recipe.

Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.

Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance

That looks superb, Oddman! You may have already done it, but would you mind putting a recipe up please? Wouldn't mind having a go.

Recipe and method here

If you haven't had success with regular white sourdough, I'd recommend making a success of 'Country Bread' before trying whole meal.

Whole meal flour needs more water and the bran in the bread disrupts the gluten so is more challenging to get a decent structure.

[oddman]

Challo said:

Can anyone recommend some good quality strong flour and rye flour for sourdough baking.

I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.

Anywhere online people can recommend?

Rye flour doesn't have the right combination of the glutens to contribute to structure.

I use Allinsons Very Strong White Bread Flour and Strong Whole Meal Flour for my bread. Widely available and does the job.

I use Doves Farm wholemeal rye and their spelt flour to feed my starter

[The Count]

oddman said:

The Count said:

oddman said:

Another crack at the Tartine wholewheat recipe.

Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.

Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance

That looks superb, Oddman! You may have already done it, but would you mind putting a recipe up please? Wouldn't mind having a go.

Recipe and method here

If you haven't had success with regular white sourdough, I'd recommend making a success of 'Country Bread' before trying whole meal.

Whole meal flour needs more water and the bran in the bread disrupts the gluten so is more challenging to get a decent structure.

Thanks Tim

[Challo]

oddman said:

Challo said:

Can anyone recommend some good quality strong flour and rye flour for sourdough baking.

I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.

Anywhere online people can recommend?

Rye flour doesn't have the right combination of the glutens to contribute to structure.

I use Allinsons Very Strong White Bread Flour and Strong Whole Meal Flour for my bread. Widely available and does the job.

I use Doves Farm wholemeal rye and their spelt flour to feed my starter

Thank you. I was wondering what to use to feed my starter. It’s ok with strong bread flour, but never get the big volume other people get.

[oddman]

Challo said:

Thank you. I was wondering what to use to feed my starter. It’s ok with strong bread flour, but never get the big volume other people get.

Wholemeal rye flour has its own yeasts/bacteria so is a good choice. I scrape out the jar and add roughly 40g rye, 20g spelt and 60g water.

This gives a roughly 10:1 Flour:Starter which will only need a feed every couple of days. It would last a week in a fridge. To wake it up after being in the fridge or boost it the day before making dough I use a 5:1 ratio ie. weigh 10g starter 30g Rye 20g Spelt and 50g water.

After a while you'll have a unique culture with it's own yeast/bacterial ecosystem and it's own healthy smell. Mine is a bit odd - smells like nail varnish/thinners

[Challo]

Was given a Le Creuset Bread/Dutch Oven for Xmas and this is my first attempt.

[oddman]

Challo said:

Was given a Le Creuset Bread/Dutch Oven for Xmas and this is my first attempt.

Congratulations

Well done for being bold and going for a dark one. I bet it tastes good.

Have you got a lame (razor on a handle) for slashing the dough? A good deep slash (oo er) all the way across would stop the crust cracking

[illmonkey]

Looks good! We need a money shot though.

Anyone else getting Bugatti veyron/Chiron vibes from the close end of the loaf?

[David A]

Think the dough was too wet and didn’t second prove long enough as is a bit dense. Springs back though and tastes nice !

[andyA700]

The Count said:

andyA700 said:

The Count said:

Anyone else baking?

I tried a new, new recipe this week and really pleased with the result. Popped in a white tin too, you know, to save the gas bill.

Looks really good, what does it taste like?

Thanks Andy. I've been giving a lot away and a little bit embarrassed by the encouraging comments from friends and family. I have a German neighbour for whom i make a loaf for every month; he's over the moon and actually freezes it when he goes away on business trips, so he doesn't waste any.

Have you knocked anything up recently?

Just replying after a six week gap as you do. I tend to bake once a week at the moment, just baguettes mostly, but will hopefully get around to doing some "no knead" efforts using the large Le Creuset pot. My missus has a real go at me, when I get lazy and buy shop bread, but I have to agree with her.

[andyA700]

Challo said:

Was given a Le Creuset Bread/Dutch Oven for Xmas and this is my first attempt.

You have absolutely nailed that, superb effort.

[Challo]

oddman said:

Congratulations

Well done for being bold and going for a dark one. I bet it tastes good.

Have you got a lame (razor on a handle) for slashing the dough? A good deep slash (oo er) all the way across would stop the crust cracking

Yeah I have a blade but wasn’t deep enough with the slash

[number2]

Back on the tools today... an exceptional loaf, very pleased: 50pc white, 50% heritage seeded.

[_Rodders_]

Binned my starter the other week.

It was slowly turning black in the back of the fridge making me feel guilty.

It's like a weight has been lifted