Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Sourdough French loaf

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Sourdough French loaf

    Playing with percentages, under proofed this one. It could have been a far better loaf then this.

    Click image for larger version  Name:	2DE57F42-EE5C-4720-B5FC-71827C60E439.jpeg Views:	4 Size:	676.0 KB ID:	995771
    Click image for larger version  Name:	73260FC5-19E0-44BC-9231-10CABD2C9A7B.jpeg Views:	4 Size:	742.5 KB ID:	995770
    Click image for larger version  Name:	41418AB3-76A9-4209-8791-2E4DEE5DC945.jpeg Views:	4 Size:	663.7 KB ID:	995769
    Last edited by Richard Chrz; February 26, 2021, 11:45 AM.

    #2
    Crumb looks fine to me. I underproofed my last loaf and the crumb is much denser that that.

    Comment


      #3
      Looks pretty good to me, Richard ... FWIW, every loaf I've ever baked could've been far better ... not necessarily far tastier but definitely far prettier ... ...

      Comment


        #4
        Nice Richard!

        Comment


          #5
          I’d eat it,,,,
          give me some buttah !!!!

          Comment


            #6
            The good thing about bakin' bread is that even when it doesn't turn out like you wanted it, most of the time it's still very tasty...

            Comment


              #7
              Oh geez! The first pic just killed me! Outstanding my man.

              Comment


                #8
                I like sourdough French bread. Great for Garlic Toast.

                Comment


                  #9
                  And so, where is the recipe? And the technique you used? Inquiring minds need to know.

                  Comment


                  • Richard Chrz
                    Richard Chrz commented
                    Editing a comment
                    400 grams bread flour
                    200 grams whole wheat flour
                    200 grams of active rye starter, fed 6 hours prior (100 percent on
                    starter)
                    70 percent hydration
                    2 percent salt

                    Mixed in stand mixer, hand kneaded. Bull ferment for about 6 hours on counter, then moved into a wine fridge at 60 degrees for another 8 hours, then shaped & proofed (these under proofed). baked in a pretty high steamed oven.
                    Last edited by Richard Chrz; February 27, 2021, 06:29 PM.

                  #10
                  Richard Chrz says "could have been better". I think I need to seriously consider moving away from the no knead recipes haha!

                  Looks delicious to me!

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                  /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here