Hmmm... Interesting. I'm game.π Let's all do a findu experiment.π
As you will all learn... Shaping and scoring the dough is the creative part of bread baking. Once you learn the science and mixing techniques... Making your loaf pretty is what separates the men from the boys.π
Pretty is... crust, crumb, ears and the bottom of the loaf... All have to be perfect.π
Fendu... Is a shaping technique so you can use whatever dough you want. Sourdough, French, Ciabatta... Whatever.π€
Some time ago I played around with Fendue, but with rolls - not batards. It is easier, and does give a pleasing shape. I need to try it again with something larger.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Breadhead - it will work on your iPad if you have the Kindle Reader app installed. If you don't own a Kindle (I do but I prefer the iPad these days) then I'm not sure you'll be able to set up an Amazon account that will let you get the Kindle app and make Kindle ebook purchases.
ΓΒ’Γ’β¬Òβ¬ΒΉGreen Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Thanks, Breadhead. I proofed this loaf in a banneton top side down. Then, I guess I was getting cocky when I scored the dough in a shallow "S" curve pattern prior to closing the DO with the lid. Haha!
In any case, the oven spring was good and it opened up nicely, for sure. Family gets a chance to eat this tonight; the baker has first taste rights here! Many thanks for your help and instruction.
Finally got success! Breadhead has it right...it's all about technique. [ATTACH=CONFIG]n225113[/ATTACH] [ATTACH=CONFIG]n225114[/ATTACH]
Recipes for sourdough bread are a dime a dozen and they only have very slight differences. You could mix up a huge batch of dough and give equal amounts to 20 different people and you would end up with 20 different looking loaves of bread. The only difference being the techniques and timing that each person used at each step of the process.
Rich & Famous sourdough bread bakers got that way by being able to make their loaves look beautiful and taste even better. Their technique and extended fermentation of their dough separates them from the wannbe's.π
You all have the recipes... now refine your techniques. Every loaf you make gets easier and comes out closer to how you wanted it to. Repetition, repetition, repetition...
Make EXACTLY the same recipe/formula over and over until you perfect ALL of the techniques. If you keep changing the recipe you won't know if your problem was the recipe or your technique. Even though I would venture to say all mistakes are due to bad timing or bad techniques.
Last edited by Breadhead; September 27, 2016, 03:37 PM.
The intent is to change the flavor of my bread and add more sourdough tang. I developed this on my counter top but now that it is active and healthy I'll move it into the fridge and feed it every 3 days. That will boost the acidic acid which will give the added tang I'm looking for plus the addition of the Rye flour will change the flavor profile.
Formula:
550 grams bread flour
100 grams new starter
350 grams water (85Β°)
12 grams salt
Or
600 grams flour = 100%
400 grams water = 66.6%
12 grams salt = 2%
I used the 85Β° water because it's a same day loaf and I wanted to speed up the process some.
#2 - My regular starter but I've been keeping it in the fridge for the last month and feeding it every 3 days. The intent, more acidic tang.π
Formula:
500 grams bread flour
200 grams starter
300 grams water (85Β°)
12 grams salt
Or
600 grams flour = 100%
400 grams water = 66.6%
12 grams salt = 2%
Essentially the same loaf of bread with different starters. They are bulk fermenting now in my handy dandy cheap painting buckets that have volume scales on the sides, so I can monitor the rise easily.π I use cheap shower caps I steal from hotel rooms to cover my painting buckets.π
So, BH, you down for the Modernist Bread compendium? Seems like it's up your alley.
Normally... I don't buy cook books. I received the Modernist Cuisine collection of 6 books as a gift. I did buy Meathead's book, more as an expression of appreciation of what he has done for my BBQ game.
However... I'm extremely pleased with MC and am flabbergasted why anyone would spend that much money to compose those extraordinary books. I'm sure he is going to produce the most comprehensive compendium on bread ever composed.
Being a breadhead... I have no way of resisting those books!
Friday's loaf... I used my new starter that has 25% Rye flour in it. Baked on the BGE with the SS mixing bowl. Scored it with a circle and then x'ed the circle. I got a nice rise which showed the scoring nicely.Γ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉΓ’β¬βΉ
Last edited by Breadhead; September 30, 2016, 06:34 PM.
Sourdough Non-Starter -- I decided to give baking sourdough bread a try so I began the process more than three weeks ago. I got the first activity and figured I was on my way. Started the dump and feel process and it never came back to life. Now re-reading the posts I would say the only thing I didn't do was use bread flour. I used equal parts all purpose flour and whole wheat flour with water. Do I dump the whole thing and start over? I hate giving up. Thanks for all the information.
Sourdough Non-Starter -- I decided to give baking sourdough bread a try so I began the process more than three weeks ago. I got the first activity and figured I was on my way. Started the dump and feel process and it never came back to life. Now re-reading the posts I would say the only thing I didn't do was use bread flour. I used equal parts all purpose flour and whole wheat flour with water. Do I dump the whole thing and start over? I hate giving up. Thanks for all the information.
Welcome to our sourdough bread making club dixhillsmoker π
AP flour is fine. That wasn't your problem. Are you dumping and feeding every 24 hours? Are you keeping your container sealed closed except during feeding time?
I wouldn't start over. Just keep dumping and feeding every 24 hours. We know there was activity once. That tells me it will bloom eventually. I bet you're not far away from having an active start.
Last edited by Breadhead; October 4, 2016, 10:24 PM.
Yes I am keeping it covered with plastic wrap, dumping and feeding every 24 hours. I will hang in there and see if it comes around.
thanks for the reply
Northwestsourdough.com ... used to have a website with moderator's that were excellent teachers. That site was shutdown a couple of years ago.π‘ Teresa is doing it herself now. She is an excellent sourdough source of information.π
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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