Sourdough bread

[PositronicRay]

1st foray into this, usually just bung ingredients into beadmaker.


Starter nicely on the go some in a 'sponge' and the rest in the fridge. Sponge is doing well and ready to make the dough, only we don't need bread for a couple of days.


Can I

a) put 'sponge' mixture in fridge to slow it down

b) Make dough and bung it in the fridge until ready?


Advice appreciated I'm easily confused, even by simple things.

[Shaw Tarse]

One of a few threads https://www.pistonheads.com/gassing/topic.asp?t=12...

[PositronicRay]

Well 3 made so far

1st ran flat all over the baking sheet, tasted ok but only a couple of cm thick
2nd stuck to the pyrex dish I was using
3rd used a loaf tin, a bit doughy not risen too well, tastes ok though.

[21TonyK]

Sounds like you dough is too wet if it doesn't retain some sort of shape. What's you method?

I normally make a starter on day one, feed it and keep it going for a few days. Take about 50g of starter and add another 300g of flour and about 175g water and 10g salt. Mix and leave to prove overnight. Knock back, shape, prove, dust and bake at 220 for 10 then drop to 200 for 20-30 depending on the dough.

[C0ffin D0dger]

I used this guide when I made a foray into sourdough making: https://sourdough.com/blog/sourdom/beginners-blog-... Follow all the tutorials about how to make your starter, do short kneads, shape your loaf, slash it, etc. I produced some reasonable efforts in the end.

Important things are to get the oven as hot as you can initially to get the spring, add some water or ice in a tray to help get a good crust, use rye flour for dusting working as it doesn't stick, and finally take your time / don't get too disheartened if it doesn't go to plan.

Unfortunately I gave up on it for now as you really need to be "around" for the day to bake it due to the long proves involved. Pressures of family life made it a bit impractical for me. Might give it another go in the winter.