Sourdough breadmaking
Discussion
shalmaneser said:
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?
Anyway, just pleased to see the thread is still going, as you were....
Bowside said:
shalmaneser said:
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?
Anyway, just pleased to see the thread is still going, as you were....
Banneton highly recommended over the teatowel and collinder approach!
shalmaneser said:
Well since my post got bumped I feel like I should update with my current progress...
Banneton highly recommended over the teatowel and collinder approach!
You have the same outcome that I've been having recently - the round loaf expands into an oblong with one slash! Never used to happen, and not a problem I suppose, just rather odd. My recent loaves have also not risen as much as they used to, although still 'good' bread. Maybe the airing cupboard is warmer than it used to be with the heating on more. Banneton highly recommended over the teatowel and collinder approach!
Likewise, working from home has its advantages.
I’m finding the oval banneton just becomes a circle in the Le Creuset, so tend to just to the circular ones anyway.
I have just got the razor cutter thought so I might try that split down the middle, looks good.
For sandwich loaves I’m finding a Pyrex loaf tin perfect t as it can prove in it and just bake without turning it out and ruining the shape.
I’m finding the oval banneton just becomes a circle in the Le Creuset, so tend to just to the circular ones anyway.
I have just got the razor cutter thought so I might try that split down the middle, looks good.
For sandwich loaves I’m finding a Pyrex loaf tin perfect t as it can prove in it and just bake without turning it out and ruining the shape.
|https://thumbsnap.com/rd79sLTv[/url][url]
|https://thumbsnap.com/rTWcropA[/url]First time attempt. They say beginners under bake their loaves - not me
Process went pretty well until tipping loves onto dutch oven lid. Seemed to knock the shape out of them. One on right was second and isn't as dark as it looks - I turned it out less ineptly and reduced baking time after seeing the first.
I think next time I'll adjust baking time and turn down oven more for uncovered part of cooking.
Process went pretty well until tipping loves onto dutch oven lid. Seemed to knock the shape out of them. One on right was second and isn't as dark as it looks - I turned it out less ineptly and reduced baking time after seeing the first.
I think next time I'll adjust baking time and turn down oven more for uncovered part of cooking.
oddman said:
First time attempt. They say beginners under bake their loaves - not me
Process went pretty well until tipping loves onto dutch oven lid. Seemed to knock the shape out of them. One on right was second and isn't as dark as it looks - I turned it out less ineptly and reduced baking time after seeing the first.
I think next time I'll adjust baking time and turn down oven more for uncovered part of cooking.
Keep the oven at max temperature generally, just adjust cooking time. I run mine at 250 degrees although if yours is super powerful it might be too much.Process went pretty well until tipping loves onto dutch oven lid. Seemed to knock the shape out of them. One on right was second and isn't as dark as it looks - I turned it out less ineptly and reduced baking time after seeing the first.
I think next time I'll adjust baking time and turn down oven more for uncovered part of cooking.
For transferring to the cast iron, I flip mine out onto some baking parchment which I then lower into the (preheated!)pan. Much easier to do a good slash too.
As a point of reference, I use 400 flour/225water/160 50/50 starter and bake for 30 mins closed then ~4/5mins open.
Look like great starter efforts though, just some tweaks needed.
shalmaneser said:
Keep the oven at max temperature generally, just adjust cooking time. I run mine at 250 degrees although if yours is super powerful it might be too much.
For transferring to the cast iron, I flip mine out onto some baking parchment which I then lower into the (preheated!)pan. Much easier to do a good slash too.
As a point of reference, I use 400 flour/225water/160 50/50 starter and bake for 30 mins closed then ~4/5mins open.
Look like great starter efforts though, just some tweaks needed.
ThanksFor transferring to the cast iron, I flip mine out onto some baking parchment which I then lower into the (preheated!)pan. Much easier to do a good slash too.
As a point of reference, I use 400 flour/225water/160 50/50 starter and bake for 30 mins closed then ~4/5mins open.
Look like great starter efforts though, just some tweaks needed.
Just tried some of the black loaf - tastes fantastic just like a decent pain de campagne from a French artisan baker. Not discernibly sour so exactly what I was aiming for.
shalmaneser said:
As a point of reference, I use 400 flour/225water/160 50/50 starter and bake for 30 mins closed then ~4/5mins open.
What's 50:50 starter? Is it the 1:1 mix of 1 flour to 1 water when you feed it or 50:50 white:rye etc??Have we had any recipes for sourdough protein pancakes yet?
I did this for lunch today. Fed four people comfortably:
100g discard
100g self raising
100g protein powder (vanilla)
200g oats
300ml milk
1 mushed banana
1tbsp baking power
1tsp bicarb
1tsp ground cinnamon
1tsp vanilla extract
It was ok. Maybe a 6/10 with honey on top.
Does anybody have any better recipes/suggestions please?
ETA - That focaccia looks amazing!!!
ben5575 said:
shalmaneser said:
As a point of reference, I use 400 flour/225water/160 50/50 starter and bake for 30 mins closed then ~4/5mins open.
What's 50:50 starter? Is it the 1:1 mix of 1 flour to 1 water when you feed it or 50:50 white:rye etc??Have we had any recipes for sourdough protein pancakes yet?
I did this for lunch today. Fed four people comfortably:
100g discard
100g self raising
100g protein powder (vanilla)
200g oats
300ml milk
1 mushed banana
1tbsp baking power
1tsp bicarb
1tsp ground cinnamon
1tsp vanilla extract
It was ok. Maybe a 6/10 with honey on top.
Does anybody have any better recipes/suggestions please?
ETA - That focaccia looks amazing!!!
shalmaneser said:
Yeah 1:1 flour to water. I use wholewheat flour too. It's not very high hydration at all but it works very reliably for me and makes tasty bread!
FWIW I experimented with increasing hydration and got up to 100%, still an acceptable loaf but the rise was compromised. The sweet spot for my recipe/process/oven seems to be 87%, the extra water gives a lovely tangy flavour for some reason. Whoozit said:
shalmaneser said:
Yeah 1:1 flour to water. I use wholewheat flour too. It's not very high hydration at all but it works very reliably for me and makes tasty bread!
FWIW I experimented with increasing hydration and got up to 100%, still an acceptable loaf but the rise was compromised. The sweet spot for my recipe/process/oven seems to be 87%, the extra water gives a lovely tangy flavour for some reason. shalmaneser said:
I seem to have trouble developing the gluten in higher hydration doughs. I watch the guys on YouTube and their doughs seem to come together after a few stretch and folds, I never get that with higher hydrations. Maybe cos I'm just using supermarket bread flour not some posh artisanal stuff.
I don't think it's the flourI followed This recipe He is from West Coast Youtube central casting but seems to know his stuff.
Levain
45g mature starter
45g unbleached all purpose flour
45 g stone ground whole wheat flour
90g filtered water at room temperature
Dough:
273g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain (just use all of your levain splinter that you made seperately)
18g fine sea salt
I used bog standard supermarket flours and pastry flour as the 'general purpose'. It isn't exactly high hydration and it was not too sticky. All the stretch and folding went well. I was surprised at the gluten development given the fairly low content of bread flour. I think the 'autolyse' and the amount of salt is fairly important.
shalmaneser said:
I seem to have trouble developing the gluten in higher hydration doughs. I watch the guys on YouTube and their doughs seem to come together after a few stretch and folds, I never get that with higher hydrations. Maybe cos I'm just using supermarket bread flour not some posh artisanal stuff.
Higher protein will help, it's not the only factor though. More aggressive stretching, even some slapping, will also develop the gluten, same with the autolyse which is more important than it might seem. 
https://www.souschef.co.uk/pages/search-results?q=...
I bought a small round one from here. All much the same outside of their shape.
I bought a small round one from here. All much the same outside of their shape.
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