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Post by minesamojito on Jul 8, 2012 10:24:10 GMT
 Well I’ve finally achieved it, after numerous attempts to get a good starter going, and varied success at baking a beautiful sourdough loaf, with them being either too sour, or not rising. I can finally reveal a Sourdough loaf that I’m over the moon with. I was given a great sourdough starter by J.B. at The Railway at Honiton, who assured me it was lively and had great taste…. I set about making some bread with it, using the River Cottage Sourdough Bread recipe, knowing that the best way to achieve a great loaf was slowly, I knew this would work for me. I replaced 100g of the white flour with an equal amount of light rye, to add a further rustic slant and also increased the amount of water, as I like higher hydration doughs. I allowed it to prove during the day, and then shaped and let it rise for a second time on a flour dusted linen couche.  I popped it into a blazing hot oven for 15 minutes and then turned the temperature down as in the recipe. I allowed the bread to cool before tasting the result, we slathered the slices with creamy yellow devon butter, heaven. Cheers Marcus  |
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Post by cannyfradock on Jul 8, 2012 11:44:54 GMT
As always Marcus......great pics. Love the look of your loaf and I'm always jealous of seeing a good crumb (on other peoples bread). It seems like you have struck liquid gold from having some sourdough starter from J.B. I'd just like to add a conversation I had with Rick Coleman of www.mairsbakehouse.co.uk/ ..... He fires sourdough bread in a 6' x 8' Allan Scott brick bread oven. He told me that however successful or even having the same sourdough for decades(the same sourdough mix has been topped up) ...the actual sourdough will depend on your location. When you take a sourdough from one location to another....everytime you refresh it, it will take on the natural yeasts (in the flour, but more importantly...the natural yeasts in the air in your area)....so even though it started out as J.b's leaven......once you refreshed it ....it became your sourdough.....from your little corner of the world. So your results in sourdough baking.....in my opinion are your results. I've rubbed shoulders with you, but it's a shame I didn't have the time to pick your brains on some of your tips and techniques. Regards..... Terry |
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Post by rivergirl on Jul 8, 2012 11:46:40 GMT
Looks brilliant!! I cooked roast beef and veg in the primo , cranked it up to heat and popped a fougasse in but had to finish the bread off in the oven as the primo ran out of puff!!
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matt
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Post by matt on Jul 8, 2012 14:42:47 GMT
Looks excellent Marcus, it's a good feeling when you finally crack it.
Yep, I agree Terry. Sourdough cultures are like 'Trigger's Broom' ;D
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Post by minesamojito on Jul 8, 2012 21:34:54 GMT
Cheers guys, really appreciate it  Over the moon how good it was and want to cook some more soon Terry always happy to share any info, this was pretty straight forward, just very slow, which shows is good to be patient cheers marcus |
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Post by h12rpo on Nov 27, 2012 14:21:11 GMT
Here's my latest effort..................getting better, but still not happy with the lack of spring. Crumb is glossy and tastes great but still some work to do on my peel to oven transfer   Crumb holes too big though?   |
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Post by salilah on Nov 28, 2012 14:05:12 GMT
Very nice looking loaf! Good flour, nice scoring pattern, lovely looking crumb!
Re big bubbles (it's ok, that's where the mouse lives!) - from what I've read, you possibly need more attention to the shaping? (though hard to see, as your loaf looks good!).
Question - how much time do you ferment it before shaping, and how much after (proofing)?
The other thing I've found that really helps final oven spring is steam - my most successful have been done in pyrex upside down or in La Cloche (not in the woodfired oven, sadly!)... I know people have great results using wet microwaved towels in a pan, or barbeque rocks - what do you use?
S
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Post by h12rpo on Nov 28, 2012 16:31:28 GMT
Re: the ferment, i retarded this one overnight in the fridge then shaped, then 20 mins bench rest, then into banetton for an hour. I turned it out of the banetton onto a flat tray (peel)generously dusted with semolina, but the damn thing wouldnt slide off that onto my oven stone so i gave up and just placed the peel and bread on the stone. I chuck a cup of water in a pan underneath the stone for the steam
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Post by DuncanM on Nov 28, 2012 21:34:01 GMT
Great looking bread, both of em!
I stick a large pan in the oven to pre-heat, along with the pizza stone (when not using the wfo). When I'm ready to stick the loaf in, I'll sprinkle a few drops of water on top of the loaf, pour a good 2-3 cups of boiling water into the pan (which instantly turns into even more steam when coming into contact with the 230 degree metal) and quickly shut the door. After 7-10 mins turn the heat right down, and it's got it's spring perfect.
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Post by salilah on Dec 1, 2012 20:15:14 GMT
If I'm using an oven stone, or even the Cloche, I turn the bread over onto parchment paper / baking paper (not greaseproof) - don't need to flour, the bread goes onto the stone on the paper, and the paper comes off easily afterwards!! Not so good in the WFO, as it has a tendency to burn <grin>
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Post by cannyfradock on Dec 2, 2012 12:41:38 GMT
I'm not a jealous man  ....but I love seeing the pics/results from our members....it's gives me motivation to "keep at it" and achieve some better results from my baking. Sali.......interesting comment on the difference between parchment and greaseproof paper. I use an old "perforated chip tray" in my domestic oven for baking. Last time I baked the tray hadn't been washed so I used grease proof paper (pure lazyness) sprinkled with flour and baked my loaves on there. The paper stuck and was embedded in the bottom crust. I had to cut the whole of the bottom crust off and use the loaves for breadcrumbs...... I didn't know there was a difference between the 2 types of paper.....I know now. Out of interest....when I've helped "Paulthebread" in his pizza classes for kids in Taunton using a Clay oven.. nobreadisanisland.blogspot.co.uk/2011/04/amusing-clay-oven.html ....he used paper beneath the pizza. The outside of the paper burned off in baking and the circle of paper beneath the pizza simply fell off after baking. Terry |
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Post by h12rpo on Dec 2, 2012 17:59:46 GMT
Tried the baking (silicon) paper on todays loaf and can report that it is indeed very slippy and made the peel to oven shelf transfer a piece of errrrr, ahem, cake. Now I just need to find out what I'm doing which makes the loaf "relax" in a cowpat stylee when I turn out the loaf from the baneton |
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matt
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Post by matt on Dec 13, 2012 19:35:53 GMT
Tried the baking (silicon) paper on todays loaf and can report that it is indeed very slippy and made the peel to oven shelf transfer a piece of errrrr, ahem, cake. Now I just need to find out what I'm doing which makes the loaf "relax" in a cowpat stylee when I turn out the loaf from the baneton Lovely looking loaf h12rpo  What's the formula you are using? I would guess that it's a little on the wet side if the loaf isn't holding it's shape. Matt |
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Post by h12rpo on Jan 23, 2013 14:07:17 GMT
using a dutch oven......(le crusette pot) gives the rise and ears finally  |
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Post by minesamojito on Jan 23, 2013 15:33:04 GMT
that is a beautiful loaf, you should be proud
cheers
marcus
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....but I love seeing the pics/results from our members....it's gives me motivation to "keep at it" and achieve some better results from my baking.