This Morning's Sourdough Bake...10% KA Whole Wheat. 10% Spelt Flour, 80% High Gluten Bread Flour.
Please forgive me if I Spelt anything wrong.
Please forgive me if I Spelt anything wrong.
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This sourdough boule for Easter Sunday dinner was something I expected to be a disaster all around. I fed my starter and left it on the counter at lunch Friday, intending to start a batch of dough Friday evening, let it rise 3 hours, then take to the fridge to cold ferment through Saturday, and bake Sunday morning before church, or right afterwards. Nothing went right.
I FORGOT about the starter until Saturday evening, about 7pm, when I glanced over to the kitchen and saw that the starter had fallen to about half of where it was at peak. So... I went ahead and mixed up some dough with it anyway. Then, I *meant* to let it rise 3 hours, go to the fridge overnight, then rise 3 more before baking. I forgot to put it up, and it sat out all night in a bowl on the counter. Then my wife woke me up for a sunrise Easter service, and I didn't have time to look at the dough until we got home from that. It had risen to the top of the bowl, and was touching the lid! And it deflated like a balloon when I transferred it to parchment paper and the dutch oven, where it spread like a puddle in the dutch oven.
HOWEVER after 45 minutes at 450 (500 preheat) with the lid on, and 15 with the lid off, it actually came out "ok". I couldn't even score it well as it was so runny from over proofing, but apparently it took! I guess this is "oven spring" in action, since it was a puddle before baking...
And the proof.... I sliced half of it up for folks to eat with their lunch, and they dug into the rest of the loaf while I wasn't looking.
All that extra AP flour on the outside is from me flouring my hands and the parchment paper trying to salvage a sticky runny mess...Comment
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hoovarmin haha yes. This was the ONLY contribution Yvonne and I made, aside from plastic eggs full of candy and money to hide, and the location. We let the kids and my parents bring all the other food, which is a first for me to let someone ELSE make the ham and bring it... my 82 year old dad did a great job, as did my mom with her cake and potato salad!
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My first loaf using my new Pullman pan!!
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hoovarmin - It's a 9x4x4 USA Pan from Walmart.
I've wanted one for a long time.
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Second batch of sourdough was a learning experience. I'm pleased with some things about it, but not others. I've started taking notes for future bakes.
This was my first time shaping batards, and I'm pleased that went reasonably well. I added some whole wheat this time, and a bit of Rye. But I ran the lame through the scoring a second time, which yeilded a messier ear. My proofing baskets are only 10 inches long, and I definitely want to get some longer ones so that I end up with a longer batard that lends itself more to slicing for sandwiches.
I also need to improve my steam procedure. These don't have those wonderful bubbles that I got last time when I used the cast-iron pot with the lid on for the first 20 minutes.
There was entirely too much rice flour in the proofing baskets this time.
And not sealing the end of one of them properly created this bulge that I don't want next time.
Perfectionism aside, the crumb was pretty good except for the much larger bubbles at the top. The taste was really good, so I am looking forward to the next bake where I can apply the insights.
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What do you guys think of this? https://challengerbreadware.com/prod...ef=maurizioleo
$299 for cast iron is pretty darned steep. But it would solve my steam issues pretty quick. Since I am trying to shape batards now, the Lodge Dutch ovens I've been using won't accommodate them.
Then again, do I want steam issues, or financial issues?
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How about placing the dough on your stone or steel and just cover it with a disposable baking pan?Comment
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I made that Detroit style pizza the other day and had a second batch of unused dough, so... focaccia...
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hoovarmin This dough hung out in the fridge for an extra day and was threatening to push the lid off of the 2 quart container. The bread is salted on the surface, so I like it dipped in some whipped cream cheese.
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So the loaves I worked on this week, my ciabatta is getting so dialed into where I imagined it to go, it’s a corvette bake, as it wants to rise suddenly fast, so I’ve been working on taming it down, and really made progress over the first part of this year, it’s become a sourdough pillow of goodness. Which ironically it was this time of year, last year when I started making that loaf, so it is in line with it takes me 1-3 years currently to advance bakes to where I believe they are best.
But I broke out the baguettes and Fougasse, and really am happy with where I picked back up again on those. The Fougasse will likely transition into having garlic confit oil and Romano added. The baguette will likely grow another 4 inches, but started with 2 smaller this time.
Over all I am very pleased that I chose to make bread this week.
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Draznnl You would have to take that up with my neighbors, I don't foresee them letting me go anywhere. lol
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Things just don't always go according to plan.
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Sometimes I just don't understand Ken Forkish. I'm trying his Overnight Country Blonde right now, which calls for mixing a levain with 100g of mature starter, 400g of white flour, 100g of whole wheat, and 400g of water. That's a total of 1000g. But when you mix the final dough, only 216g of levain is added. Seems like an enormous waste. Anyone have some insight on why he would do that?Comment
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Andrrr scaling and feeding is pretty easy to figure out, if I can help let me know, I can give you a feeding schedule and amounts, based on make and bake times, etc..
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hoovarmin it can make it very difficult to handle depending on your flour. We cooled the dough after bulk ferment for a couple hours in the fridge and that helped a lot. It really affects the crumb and made for a super soft tender interior with crispy exterior.
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One of the weirdest loaves I’ve ever made. I didn’t let
It warm up enough after overnight in the refrigerator.Attached FilesLast edited by Thunder77; April 9, 2024, 11:35 AM.Comment
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Yesterday's sourdough bake. I need to figure out what I'm doing or not doing in the shaping process that is producing these protrusions on one side of the batard on each end. Maybe it's the way I'm scoring? Tastes great though.
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The tub of mulberries from Show Us What You're Growing:
I love the Blueberry Buckle Cake recipe from King Arthur, so I followed it and just subbed in the mulberries:
I'll try to remember to come back and update once I cut into this. Could be much later tonight or even tomorrow night. Complicated schedule, but one tub of berries already went bad while I was thinking of what to do with them.
Update: It's good!
Last edited by Jim White; April 12, 2024, 06:27 AM.Comment
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