Sunday morning
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This the first pure levain dough I've made. We were at the doctors office this morning and he was an hour late, so I am fairly certain it over-proofed. But it is by far the best tasting bread I've made. It's the overnight country blond from the Forkish book. Just fabulous flavor, and texture, even though it seems to have collapsed.
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Richard Chrz yes, I usually get almost double that rise with the previous cooks. -
hoovarmin, I would not worry about it. If it repeats over and over, then we need to look at what is happening.
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hoovarmin -Originally posted by hoovarmin View Post
Scoring will help let the top open up since it gives the expanding dough a place to go without having to get to the point where it forces through the crust.
On convection - if you're just steaming the oven, the convection will remove the steam and can prematurely set the top crust. Another thing to consider is if there's a top element that radiates onto the crust. If the loaf is covered in a dutch oven until sprung these effects are lessened, perhaps to the point of not mattering.
I'd try turning off convection if you can and scoring it and see how it goes. One of the fun but also frustrating things about baking is that lots of things can affect something like oven spring, but zeroing in on what that is in any particular case just takes trial and error. I mean, there's also how you preshape and shape, etc.
PS: I used to worry a lot about overproofing but it's actually pretty hard to do with a sourdough in reasonable temps since the fermentation is slower than yeast doughs. The way I judge it now is are there visible bubbles, does the dough feel light and jiggly, and does it seem to do well with the poke test (though that test is... not 100%). For a point of reference, my doughs seem to be fully fermented in about 4-6 hours at temps in the mid-70s with 10% of levain (i.e. 70g starter when using 700g of flour).Last edited by rickgregory; August 5, 2022, 10:05 AM.Comment
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Sunday morningAttached FilesComment
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hoovarmin I figured I’d do a post instead of a comment. Usually I pre shape on the bench and ~30 min later I final shape by making a square with rounded edges preround is upside down on bench. Before I was folding the near side 1/3 the way up the square toward the far side and then folding the right side over the left, stitching the left and right sides of these flaps and finally rolling it away to form the loaf.
the dough was too elastic for this approach. Meaning as I understand it: when the dough was stretched it was eager to return to it’s original position.
I switched to folding 1/3 of the preround from right to left and then fold the other side slightly overlapping. Then I roll it away from me and sort of cloak it on the bench to seal the seams.Comment
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Here’s a good example starting at about 8 minutes in https://m.youtube.com/watch?v=IxVSlizlt-s
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My inaugural sourdough cook. Decided about 2 weeks ago to make a sourdough starter. Took about 8 or so days till I was happy with it and then moved to the fridge and waiting a week and then re-fed it a few times before making this loaf.
Used the beginner sourdough technique from the Perfect Loaf (levain, autolyse, bulk ferment and then cold proof overnight). Cooked in a Dutch oven. Not bad for a beginner. I’m pretty happy with the results. I also used some of the discard to make waffles this morning.
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MBMorgan - Didn't get a picture as I didn't cut the loaf til much later in the day but the crumb was good. Nothing dense or gummy and some good big holes in the crumb. Some room for improvement as expected but cannot complain about anything - whether i can keep it up or make bread regularly remains to be seen
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Some of you who've been around for a while may remember that I've been known to occasionally post a hopefully-helpful spreadsheet to facilitate the equally occasionally challenging process of baking bread. Well ... here comes another one.
I know that lately, there's been some discussion about levain's and this spreadsheet is a calculator designed to help out with the process of creating one. The Excel spreadsheet is online and available from the following link to dropbox:
Please let me know if you have problems accessing it. Also, even though it's intended to be pretty much self-explanatory, feel free to let me know if you need any help with it.Comment
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Allon - Thanks! If you're looking for an Excel version of Meathead's cooking log, there's a link to it on this page: https://amazingribs.com/use-cooking-log-or-diary/
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Last edited by Richard Chrz; August 25, 2022, 10:44 AM.Comment
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Ran a 5K Saturday so my Sunday morning bread became my Monday evening bread. First time doing both at simultaneously in Dutch ovens.Attached FilesLast edited by jhapka; August 29, 2022, 06:21 PM.Comment
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After a week away, had to feed my starter so decided to take the opportunity to make another loaf following The Perfect Loaf. My times are slightly longer than listed as my house is kept cooler so need for time for proofing. Between the levain, bulk fermentation and shaping, the bread took about 12 hours at room temp and then cold proofed about 16 hours.
Did a poor job with the lame this time but otherwise another pretty good loaf
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A baguette and a French loaf baked this morning.
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