Sourdough breadmaking
Discussion
oddman said:
Sourdough pizza. Made with a leaven incorporating my regular starter and 00 flour then 00 flour and salt. Going for thin and crispy but still plenty of blistering
Cooked in oven on steel. Dough very wet - not sure if suitable for outdoor pizza oven
Edited by oddman on Monday 5th April 19:21
This was a 75g levain comprising 15g starter 30g 00 flour and 30g water. 500g 00 flour, 35g whole wheat flour 375g water 8g salt.
Comes to 72% hydration so fairly sticky but not ridiculous. Shape into mini boules after bulk fermentation and then leave covered in the fridge until you want to use it. I get a rough shape by lifting it and letting gravity do its thing and then drop onto greaseproof. Then gently push out to shape. It was very lively - still producing big bubbles as I was adding toppings (room temperature around 18 degrees). Then use a tray to transfer onto hot steel/stone 250degrees for 4 minutes oven grill on for last minute.
I wanted to show the cross section as I'd achieved my holy grail - thin crispy base with tasty chewy edge.
Your dough should be more forgiving with more strong bread flour and less water.
Comes to 72% hydration so fairly sticky but not ridiculous. Shape into mini boules after bulk fermentation and then leave covered in the fridge until you want to use it. I get a rough shape by lifting it and letting gravity do its thing and then drop onto greaseproof. Then gently push out to shape. It was very lively - still producing big bubbles as I was adding toppings (room temperature around 18 degrees). Then use a tray to transfer onto hot steel/stone 250degrees for 4 minutes oven grill on for last minute.
I wanted to show the cross section as I'd achieved my holy grail - thin crispy base with tasty chewy edge.
Your dough should be more forgiving with more strong bread flour and less water.
Seeing as we seem to be allowed the occasional non sourdough, I cooked some fadgies today.
Dead simple and quick to do. And they taste amazing; think fresh stotties.
Here's the recipe: https://fineandhealthy.wordpress.com/2015/01/09/fa...
Here's the result:
Dead simple and quick to do. And they taste amazing; think fresh stotties.
Here's the recipe: https://fineandhealthy.wordpress.com/2015/01/09/fa...
Here's the result:
21TonyK said:
Not strictly sourdough but happy with this considering zero effort, jus chuck it in the mixer, shape and proof in a pan. Bake with a lid on at 220 for 20 then lid off for another twenty.
Good effort, bet it is tasty. That is the "no knead" method I presume? I must get back to doing that.andyA700 said:
21TonyK said:
Good effort, bet it is tasty. That is the "no knead" method I presume? I must get back to doing that.
Latest effort this morning. Looking very perky. Took it out before 'ear' got too burnt. Will probably cure it a bit more in cooling oven.
Using the recipe from 'Tartine' but 80% quantity to make shaping a bit more manageable.
The loaf looked like a miserable little thing that didn't seem to have risen much when I turned it into the dutch oven. You never know how they'll turn out.
oddman said:
Latest effort this morning. Looking very perky. Took it out before 'ear' got too burnt. Will probably cure it a bit more in cooling oven.
Using the recipe from 'Tartine' but 80% quantity to make shaping a bit more manageable.
The loaf looked like a miserable little thing that didn't seem to have risen much when I turned it into the dutch oven. You never know how they'll turn out.
They look really good. How was the crumb/texture?
I've had a hiatus, from baking at least one a week to... can't remember the last time now. Starter still alive in the fridge though.
It's a question of time, but also, I wasn't getting decent results out of my flashy steam oven - it was better with a cloche in a knackered 20 year old Bosch! Better rise and ear. Many factors at play of course.
Think I'll try going back to the cloche method next week. Or if anyone has a Miele steam oven, and success with sourdough, please share your tips!
I've had a hiatus, from baking at least one a week to... can't remember the last time now. Starter still alive in the fridge though.
It's a question of time, but also, I wasn't getting decent results out of my flashy steam oven - it was better with a cloche in a knackered 20 year old Bosch! Better rise and ear. Many factors at play of course.
Think I'll try going back to the cloche method next week. Or if anyone has a Miele steam oven, and success with sourdough, please share your tips!
Texture's good - at least how I like it ie. a variety of holes from small up to ones you can get your thumb in.
Not aiming for the super aerated 'pain de crystal' texture as that's more showing off than food
The tartine baguette recipe uses a mixture of sourdough and yeast starters and is very lively can have some really big bubbles but this means you can be fairly heavy handed with it as it rockets away in the final prove.
Not aiming for the super aerated 'pain de crystal' texture as that's more showing off than food
The tartine baguette recipe uses a mixture of sourdough and yeast starters and is very lively can have some really big bubbles but this means you can be fairly heavy handed with it as it rockets away in the final prove.
Pulled my starter out from the back of the fridge yesterday. It had been neglected for months and I'd assumed I would have to throw it away but on inspection it looked OK and today I baked a couple of loaves.
One's gone already. Warm, crusty bread with plenty of butter, can't beat it.
One's gone already. Warm, crusty bread with plenty of butter, can't beat it.
First post here for 2022 
My first attempt at making sourdough on the weekend. Used a starter from a local baker that had been sat in my fridge for three months, so it took me a few days to wake it up.
The starter was really runny so reading some early posts here, sounds like I need to get it thicker next time. The recipe required 800g of flour (plus 460ml water and 10g salt) but I must have used more than 900g as the dough was way to wet to knead. I tried to keep it as wet/sticky as I could though!
Happy with how it came out although I'd say it's a little heavy and not quite as aerated as I was expecting – any tips? No autolyse process. Mixed ingredients after leaving starter to rise for 24 hours since feeding at room temp (doubled in size), kneaded for 10-15 minutes to get window pane effect, first prove 4 hours, knock back then second prove 4 hours, both at room temp. Baked at 210c for 35 minutes.
This was the recipe https://www.ilovecooking.ie/features/sourdough-bre...
Which I got from this video. A good watch and very excited to makes lots more!
My first attempt at making sourdough on the weekend. Used a starter from a local baker that had been sat in my fridge for three months, so it took me a few days to wake it up.The starter was really runny so reading some early posts here, sounds like I need to get it thicker next time. The recipe required 800g of flour (plus 460ml water and 10g salt) but I must have used more than 900g as the dough was way to wet to knead. I tried to keep it as wet/sticky as I could though!
Happy with how it came out although I'd say it's a little heavy and not quite as aerated as I was expecting – any tips? No autolyse process. Mixed ingredients after leaving starter to rise for 24 hours since feeding at room temp (doubled in size), kneaded for 10-15 minutes to get window pane effect, first prove 4 hours, knock back then second prove 4 hours, both at room temp. Baked at 210c for 35 minutes.
This was the recipe https://www.ilovecooking.ie/features/sourdough-bre...
Which I got from this video. A good watch and very excited to makes lots more!
Ben Lowden said:
First post here for 2022 My first attempt at making sourdough on the weekend. Used a starter from a local baker that had been sat in my fridge for three months, so it took me a few days to wake it up.
The starter was really runny so reading some early posts here, sounds like I need to get it thicker next time. The recipe required 800g of flour (plus 460ml water and 10g salt) but I must have used more than 900g as the dough was way to wet to knead. I tried to keep it as wet/sticky as I could though!
Happy with how it came out although I'd say it's a little heavy and not quite as aerated as I was expecting – any tips? No autolyse process. Mixed ingredients after leaving starter to rise for 24 hours since feeding at room temp (doubled in size), kneaded for 10-15 minutes to get window pane effect, first prove 4 hours, knock back then second prove 4 hours, both at room temp. Baked at 210c for 35 minutes.
This was the recipe https://www.ilovecooking.ie/features/sourdough-bre...
Which I got from this video. A good watch and very excited to makes lots more!
I've never kneaded my sourdough - I mix the autolease (500g mixed flour, 370g water) while I feed my starter (100% WG Spelt) at about 8 in the morning My first attempt at making sourdough on the weekend. Used a starter from a local baker that had been sat in my fridge for three months, so it took me a few days to wake it up.The starter was really runny so reading some early posts here, sounds like I need to get it thicker next time. The recipe required 800g of flour (plus 460ml water and 10g salt) but I must have used more than 900g as the dough was way to wet to knead. I tried to keep it as wet/sticky as I could though!
Happy with how it came out although I'd say it's a little heavy and not quite as aerated as I was expecting – any tips? No autolyse process. Mixed ingredients after leaving starter to rise for 24 hours since feeding at room temp (doubled in size), kneaded for 10-15 minutes to get window pane effect, first prove 4 hours, knock back then second prove 4 hours, both at room temp. Baked at 210c for 35 minutes.
This was the recipe https://www.ilovecooking.ie/features/sourdough-bre...
Which I got from this video. A good watch and very excited to makes lots more!
Once my starter is active, at around 12/1PM, I'll mix 100g of that in and 11g salt with a tbsp water and then stretch and fold every half an hour until it passes the window pane and is ready to put in the banneton with a bit of shaping
This is a much wetter dough than you're using (Wobbles around like a jelly in the banneton but you just have to get used to the fact it's not a normal bread dough and shouldn't be treated as such
This is slightly off topic but still might be interesting. During the previous lockdown, I came across this on the Tesco’s website.
https://www.tesco.com/groceries/en-GB/products/275...
It is a Polish flour described as “fluffy” and suitable for pizza. Basically, it feels like a “00” flour but i think it has a higher gluten content and firms up quickly when kneading.
The interesting question was what does TYP “type” 500 mean? And the answer was here.
https://olasbakery.com/wheat-flour-varieties-and-t...
The number is the thousandths of a percent of ash that remains when the flour is burnt.
The article then goes on to describe a whole range of alternative flours. I’ve since seen that in Eastern European\Polish shops they often have a whole range of these at pretty cheap prices.
I’m keen to try a variety of these but as I’m on a post Christmas relatively low carb diet, baking will have to wait for a month or two.
Hope this is of interest
https://www.tesco.com/groceries/en-GB/products/275...
It is a Polish flour described as “fluffy” and suitable for pizza. Basically, it feels like a “00” flour but i think it has a higher gluten content and firms up quickly when kneading.
The interesting question was what does TYP “type” 500 mean? And the answer was here.
https://olasbakery.com/wheat-flour-varieties-and-t...
The number is the thousandths of a percent of ash that remains when the flour is burnt.
The article then goes on to describe a whole range of alternative flours. I’ve since seen that in Eastern European\Polish shops they often have a whole range of these at pretty cheap prices.
I’m keen to try a variety of these but as I’m on a post Christmas relatively low carb diet, baking will have to wait for a month or two.
Hope this is of interest
illmonkey said:
My starter, err, started having black liquid if I done nothing for a week, let alone 3 months!
He told me it should last in the fridge for up to six months without being fed. Had a bit of clear liquid on top so just poured that away and fed it every 24 hours for three days until it was doubling in size.J8 SVG said:
I've never kneaded my sourdough - I mix the autolease (500g mixed flour, 370g water) while I feed my starter (100% WG Spelt) at about 8 in the morning
Once my starter is active, at around 12/1PM, I'll mix 100g of that in and 11g salt with a tbsp water and then stretch and fold every half an hour until it passes the window pane and is ready to put in the banneton with a bit of shaping
This is a much wetter dough than you're using (Wobbles around like a jelly in the banneton but you just have to get used to the fact it's not a normal bread dough and shouldn't be treated as such
Thanks for that much appreciated, I'll give that technique a go!Once my starter is active, at around 12/1PM, I'll mix 100g of that in and 11g salt with a tbsp water and then stretch and fold every half an hour until it passes the window pane and is ready to put in the banneton with a bit of shaping
This is a much wetter dough than you're using (Wobbles around like a jelly in the banneton but you just have to get used to the fact it's not a normal bread dough and shouldn't be treated as such
ac13 said:
This is slightly off topic but still might be interesting.
It is a Polish flour described as “fluffy” and suitable for pizza. Basically, it feels like a “00” flour but i think it has a higher gluten content and firms up quickly when kneading.
The quick and dirty way of seeing gluten content is to check the protein % on the side label. It is a Polish flour described as “fluffy” and suitable for pizza. Basically, it feels like a “00” flour but i think it has a higher gluten content and firms up quickly when kneading.
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