That's one great looking loaf MBMorgan
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How to make sourdough bread...
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Club Member
- Sep 2015
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- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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
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> WΓSTHOF, Dalstrong, and Buck knives
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Woohoo...π You pulled it off MBMorgan . Great job!π I love the color of your crust and your crumb is open and airy. It really amazes me how you guys have all produced great loaves on your very first attempt. I cooked door stops and hockey pucks when I first started.
How did it taste? What did your wife and kids think?
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Club Member
- Sep 2015
- 8056
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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
Thanks, BH! The wife loved it (our son is in deepest darkest Fairfax, VA). The flavor was awesome. The recipe was a riff on your basic sourdough (post #3) in which I used 1/2 each bread flour and whole wheat. Very tangy ... who'd a'thunk Colorado native yeast would give S.F. sourdough a run for its money? No adjustments needed for altitude (6300 ft. ) except time. Bulk ferment completed in 2.5 hrs and proofing in 1.5. Many thanks to you (and Chef Jacob) for info, advice, and inspiration!
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Originally posted by Mbmorgan View PostThanks, BH! The wife loved it (our son is in deepest darkest Fairfax, VA). The flavor was awesome. The recipe was a riff on your basic sourdough (post #3) in which I used 1/2 each bread flour and whole wheat. Very tangy ... who'd a'thunk Colorado native yeast would give S.F. sourdough a run for its money? No adjustments needed for altitude (6300 ft. ) except time. Bulk ferment completed in 2.5 hrs and proofing in 1.5. Many thanks to you (and Chef Jacob) for info, advice, and inspiration!
Now that you're a Breadhead you have something to do while your long low and slow cooks are doing their thing.π There's nothing like fresh bread to make your BBQ feast better.π
The tanginess probably came from keeping your starter in the fridge for a week while you were out of town. If you leave it on your counter and feed it daily it will become more mild, less tang.
If you're going to use 50% WW flour I would suggest you increase your hydration rate from 66% to at least 70%. WW flour absorbs more water than bread flour.Last edited by Breadhead; August 8, 2016, 09:24 PM.
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Club Member
- Sep 2015
- 8056
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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
Thanks, Gents! The dough (as Breadhead would have predicted) was a bit under-hydrated initially. It wanted to pull apart rather than stretch during the initial 5 minutes or so of the slap and fold phase. I was able to increase hydration a bit through the judicious application of wet hands during the remaining 15 minutes of slapping and folding ... by which time, the gluten structure had developed nicely and I was able to proceed more or less normally through the remainder of the process.
I think that for the next loaf, I'll either go BF only (66% hyd.) or dial back the WW to a 60/40% mix of BF/WW (hyd. 70%) and see if that doesn't help some ... and just like grilling & BBQ'ing, I'll get to eat the mistakes!
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Club Member
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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Club Member
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Finally had time to make a loaf of bread from my fancy new starter. No attempts at scoring due to the dough sticking a bit to my floured towel. Came out great nonetheless. Greatly enjoyed by all.
Breadhead - what would you suggest to avoid sticking to the towel (other than more flour)? Would a banneton help?
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Club Member
- Sep 2015
- 8056
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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
-
[QUOTE=Pequod;n208502]Finally had time to make a loaf of bread from my fancy new starter. No attempts at scoring due to the dough sticking a bit to my floured towel. Came out great nonetheless. Greatly enjoyed by all.
Breadhead - what would you suggest to avoid sticking to the towel (other than more flour)? Would a banneton help?
That's a beautiful loaf of sourdough bread my friend. I particularly love the color of the crust. I like my bread a little darker than what you find in most grocery stores. Your loaf got a really nice rise from the oven spring and a very open and airy crumb. That tells me you did a really good job of your final shaping and had a lot of tension on your boule.π
There's nothing more disappointing than having your dough stick to your final proofing container.π‘ We all had that happen before. Yes buy a banneton on Amazon they're not that expensive. Then use Rice flour in your banneton and sprinkle some on your dough before putting in your banneton for final proofing. That will solve that problem for sure.
Actually you got lucky on how your loaf opened up on the top. That luck was probably cause by the tight final shaping you did on your boule before putting it in your final proofing container. Scoring is NOT optional! You score/dock your sourdough loaves for a purpose. The purpose is to control where your loaf is going to open. Every loaf is going to open during the oven spring process. The gases and moisture has to have an escape route. If not scored the escape route will be determined by the weakest part of your final shaping of your boule. If you didn't seal the bottom seam tightly your loaf would have opened there. In baking circles that's called a blow out and it's ugly.Γ’ΛΒΉΓ―ΒΈΒ
Pat at yourself on the back. That really is an exceptional loaf of sourdough bread. Great job!
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A lame makes things easier. Watch some YouTube videos on how to score/dock bread dough. It's not as easy as it looks. The angle of your lame is important. You don't need lots of rice flour really you just use a couple of ounces per loaf. That's why I buy it in small bags.
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MBMorgan ... I line my banneton with rice flour and sprinkle some on the dough right before putting it in the banneton for final proofing. A wet dough is much less likely to stick to rice flour than AP or BF. There's nothing more disappointing than having your dough stick to your banneton.π‘Last edited by Breadhead; August 17, 2016, 12:40 PM.
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Originally posted by Potkettleblack View PostToday was born to my house: Alain Levain
[ATTACH=CONFIG]n208486[/ATTACH]
per Ken Forkish, 500g 90* water, 500g whole wheat flour.
The 90Β° water is used to speed up the process. That's pretty smart.π
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Smart move... Pick a mentor and stick with him. There's lots of methods to build a starter. Find one that works for you can stick with it. It will be great to see your bread journey develop. Doing your first loaf of sourdough bread is like your first brisket cook... You will never forget it.π
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Gonna do a non-ferment bread on Monday just to get a feel for the techniques. Will keep you posted.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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Right on schedule. Should hit 2L mark sometime tonight.
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Up to about 1.75 L at 9 PM. Smell is less floury, more leathery, more boozy. Alain progresses nicely.
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Boozy = alcohol. It's actually the excrement of the yeast. If to much of it is allowed to develop in your starter it's called hootch. The word "hootch" when referring to drinking alcohol actually comes from back in the day of gold miners drinking the hootch from their sourdough starter to get high.π
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