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Post by rivergirl on Feb 14, 2012 21:06:48 GMT
there are a few on the other site so if people could post theirs here .................
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matt
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Posts: 74
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Post by matt on Mar 4, 2012 9:49:28 GMT
 Here's a new one - I've been making this loaf a lot this winter. It's 50/50 white/wholemeal and I use quite a large proportion of levain for a nice amount of tang to compliment the nuttiness of the wholemeal (I've been using Dove's Farm Heritage wholemeal flour). And the oats give a nice occasional crunch. per c800g loaf 450g white levain 20g strong white flour 245g wholemeal flour 138g water 10g salt Mix, rest for 15 mins. Knead 5 mins and then gently stretch and fold every half hour for four hours. Careful not to de-gas. Shape into a boule, roll in a palmful of oats and proof for 2.5 hours (ymmv depending on your levain - use the finger poke test to check readiness). Slash and bake for 50 mins (or in a kitchen oven do first 10 mins @ 230°C remaining time at 180°C). Cheers! Matt |
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Post by minesamojito on Mar 4, 2012 11:19:36 GMT
That's a beautiful loaf matt.
Such a great picture too showing the crumb and crust lovely.
Cheers
Marcus
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matt
valid member
Posts: 74
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Post by matt on Mar 7, 2012 13:03:22 GMT
That's a beautiful loaf matt. Such a great picture too showing the crumb and crust lovely. Cheers Marcus Cheers  |
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Post by rivergirl on Mar 7, 2012 14:37:45 GMT
thanks Matt will give this one a go !!
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 11, 2012 9:44:40 GMT
I started a sourdough culture last week and have just kneaded the overnight sponge, additional flour (300g), olive oil (1tbsp) and salt(10g) for my first sourdough loaf and put it away to prove. The River Cottage recipe I'm following says it takes as long as it takes - could be an all day job....we shall see. I did try to attach a picture but the attached file proved to be too large. How do I alter that?
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matt
valid member
Posts: 74
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Post by matt on Mar 11, 2012 21:45:11 GMT
I started a sourdough culture last week and have just kneaded the overnight sponge, additional flour (300g), olive oil (1tbsp) and salt(10g) for my first sourdough loaf and put it away to prove. The River Cottage recipe I'm following says it takes as long as it takes - could be an all day job....we shall see. I did try to attach a picture but the attached file proved to be too large. How do I alter that? Hope it went well Tom Matt |
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 12, 2012 16:32:05 GMT
Matt I'm surprised at the tanginess of the bread as its my first taste of a real sourdough loaf. Aside from me discovering I need a good proving basket it went very well, thanks.  |
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Post by cannyfradock on Mar 12, 2012 17:27:38 GMT
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 12, 2012 17:36:17 GMT
With a bit of messing about I think I cracked it.... Here's a pic of the dough... Attachments:
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 12, 2012 17:37:06 GMT
And the loaf.... ;D Attachments:
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Post by Calaf on Mar 12, 2012 17:42:43 GMT
Not mentioned in the guidelines is the fact that the Proboards limit for *uploaded* filesize is 1Mb. Unfortunately most modern cameras produce insanely large files so they need to be reduced before uploading.  You can upload to an external site, in which case there is no limit. Or use a picture editor to reduce the file. |
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 12, 2012 17:46:38 GMT
I managed to reduce the size of my pictures in the camera menu. That's a puzzle solved
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matt
valid member
Posts: 74
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Post by matt on Mar 14, 2012 9:26:12 GMT
That's a great loaf Tom  @ Terry, thanks for your compliments mate. One thing that improved the look of my loaves was getting one of these Victorinox knives - much easier to handle than a lame or a razor blade, and they are super sharp. Matt |
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 14, 2012 17:37:47 GMT
Thanks Matt
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