Sourdough breadmaking
Discussion
This was my first time with a steam oven. It’s certainly convenient, but I’m not sure the results are noticeably different from when I just put a pan of boiling water in the bottom of the oven.
Of course, in a months time I’ll be completely converted and wonder how I ever managed without it...
Of course, in a months time I’ll be completely converted and wonder how I ever managed without it...
I'm surprised there isn't a dedicated steam oven thread on here, the results of some of your cooking is about to get very interesting! They're a great tool for the home cook, roasting a whole chicken in an hour is a revelation, so tender that you really can't carve if as it just slips off the bone.
LaurasOtherHalf said:
I'm surprised there isn't a dedicated steam oven thread on here, the results of some of your cooking is about to get very interesting! They're a great tool for the home cook, roasting a whole chicken in an hour is a revelation, so tender that you really can't carve if as it just slips off the bone.
Sounds fab...I look forward to learning more about how it works!!
Thank you, that's kind of you to say.
If I'm honest, I prefer the look of the round loaves to the oval ones...but find the oval ones are slightly easier for slicing, sandwiches, etc. It all tastes the same anyway; my daughter had started eating this one within 15 minutes of it coming out of the oven.
chemistry
If I'm honest, I prefer the look of the round loaves to the oval ones...but find the oval ones are slightly easier for slicing, sandwiches, etc. It all tastes the same anyway; my daughter had started eating this one within 15 minutes of it coming out of the oven.
chemistry
number2 said:
Today's bread. First time I have had such a large 'ear'. Waiting for it to cool, but here's the sourdough pawn...
Wow that looks incredible!Here's a question for you all:
My dough is flaccid. Won't hold a shape at all.
Do I need to do more stretch and fold? It always tightens up nicely after the stretching and folding but after the prove it just gets super floppy. What's going wrong? Bread is tasty with nice crumb it's just always a bit flat!
shalmaneser said:
Wow that looks incredible!
Here's a question for you all:
My dough is flaccid. Won't hold a shape at all.
Do I need to do more stretch and fold? It always tightens up nicely after the stretching and folding but after the prove it just gets super floppy. What's going wrong? Bread is tasty with nice crumb it's just always a bit flat!
Thanks for the compliment!Here's a question for you all:
My dough is flaccid. Won't hold a shape at all.
Do I need to do more stretch and fold? It always tightens up nicely after the stretching and folding but after the prove it just gets super floppy. What's going wrong? Bread is tasty with nice crumb it's just always a bit flat!
It could be over proofing - I've heard it can have that effect. Are you using bread flour? Share your method and I'm sure others will be able to provide advice - proofing method, amount of water and flour etc.
Here's what I do, if that helps:
1) mix it up
2) fold in it the bowl until it stretches nicely. I give it a few minutes rest every so often so it relaxes, but generally do this for 15 minutes.
3) put it in bowl in the airing cupboard (warm) for 4 hours (it gets fair bit larger)
4) shape it and put it in a banneton, then put it in the fridge overnight
5) bake it in the morning/afternoon the next day.
Heres my latest one.
Using a 50/50 mix of water and wholewheat flour for the starter.
Currently using 400g bread flour, 220 water and 160 starter. Get the starter going, mix everything together, stretch and fold until I get a window pane. Maybe takes 4/5 hours?
Then prove it overnight in the fridge (generally) so 8/9 hours although I had a theory this was too humid so proved it overnight in the kitchen for the above loaf as it's pretty chilly these days.
Prove in a tea towel and colander. I wonder if this is causing the outside to not dehydrate enough? Should I get a banneton?
Was vaguely aware of this thread but have never ventured in.
My starter is now 5 days old and seems to be very vigorous compared to some on here. There's quite a bit of dark liquid accumulating each 24 hrs, which I have been pouring off and discarding. Other than that I think it's going well and looking forward to baking, hopefully next week.
RIP to Tom the OP, it's always sad to come across posts like that in the middle of the thread, his passion for sourdough was obvious and his pizzas looked amazing.
My starter is now 5 days old and seems to be very vigorous compared to some on here. There's quite a bit of dark liquid accumulating each 24 hrs, which I have been pouring off and discarding. Other than that I think it's going well and looking forward to baking, hopefully next week.
RIP to Tom the OP, it's always sad to come across posts like that in the middle of the thread, his passion for sourdough was obvious and his pizzas looked amazing.
illmonkey said:
That looks amazing. How you do it?!
Here you go, I used this recipe,https://tasteofartisan.com/french-baguette-recipe/
With this flour.
https://www.bakerybits.co.uk/viron-tradition-franc...
Plus, 3x4 stretch and folds over 2 hours. Cold fermented/retarded for 14 hours.
Left it for 50 minutes on the final proving.
It’s going to take a lot of practice and patience for me to be consistent in getting them this good every time!
ChocolateFrog said:
Was vaguely aware of this thread but have never ventured in.
My starter is now 5 days old and seems to be very vigorous compared to some on here. There's quite a bit of dark liquid accumulating each 24 hrs, which I have been pouring off and discarding. Other than that I think it's going well and looking forward to baking, hopefully next week.
RIP to Tom the OP, it's always sad to come across posts like that in the middle of the thread, his passion for sourdough was obvious and his pizzas looked amazing.
Just mix in the juice - that's what I do. If you're using 50/50 water and flour it should be pretty lively. Make sure you're using flour without any additives for your starter - I managed to kill mine using fortified flour accidentally. Good luck with the baking! My starter is now 5 days old and seems to be very vigorous compared to some on here. There's quite a bit of dark liquid accumulating each 24 hrs, which I have been pouring off and discarding. Other than that I think it's going well and looking forward to baking, hopefully next week.
RIP to Tom the OP, it's always sad to come across posts like that in the middle of the thread, his passion for sourdough was obvious and his pizzas looked amazing.
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