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Post by pre0ats on Sept 20, 2012 9:30:49 GMT
Haven't tried it yet, but I quite like the idea on liverpoolfoodblog.co.uk/2012/03/06/my-sourdough-method/ of putting a large upturned pan (or stainless bowl) over the loaf for the first portion of the bake in order to trap steam and create a better crust. In contradiction to the above site, other info I have seen says that the pan/bowl doesn't need to be pre-heated for this mehod to work.
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Post by spinal on Sept 20, 2012 10:38:34 GMT
Last weekend I tried again, Again, the dough was done "by sight". This time, I used an old bread-maker to mix the dough and knead it. I let it mix for 15 minutes; rest for 30 minutes, then knead for 20 minutes. This then rested for 2 hours, when I cut and shaped the dough (and pressed it down a bit in the process). Another hour or so rest, and I baked for 20 minutes at 220c. Once the bread was cooled down, I then re-baked it upside down (to thicken the crust and bake the bottom more) at 220C for 10 minutes. These are the results: M. EDIT: NO IDEA WHY THE PICTURES ARE UP-SIDE-DOWN!
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Post by h12rpo on Sept 21, 2012 11:47:09 GMT
Woo hoo that looks top crust mate
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Post by jerrym on Sept 23, 2012 10:10:42 GMT
spinal, loving the discussion for my own learning. i'm only focused on pizza. this link may be worth a read. the big holes in pizza are by adding normal yeast (0.25%). www.varasanos.com/PizzaRecipe.htm
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Post by spinal on Sept 23, 2012 11:51:28 GMT
Yesterday's batch of sourdough was my third go using a San Francisco strain. Unfortunately, of the three loaves I baked yesterday, none remain! The two in the pictures didn't even have time too cool down properly before being attacked, while the third waited until dinner before being finished... So today I'm baking another batch; but am trying the Welsh strain I've been raising for a few weeks... Changes from the previous: proofed with a lot of steam in the oven (used a tray of boiling water - thus keeping the dough very moist); then, before baking I sprinkled with some coarse corn grits and some flour to give the crust some "texture". Also, I didn't preheat the oven but heated it up with the dough in there. M.
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matt
valid member
Posts: 74
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Post by matt on Sept 25, 2012 20:20:15 GMT
Looking good. I just came across this article about Sourdough cultures and how they adapt to your local micro environment, might be of interest www.bbc.co.uk/food/0/19558634
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Post by salilah on Sept 27, 2012 17:03:23 GMT
I let it mix for 15 minutes; rest for 30 minutes, then knead for 20 minutes. This then rested for 2 hours, when I cut and shaped the dough (and pressed it down a bit in the process). Another hour or so rest, and I baked for 20 minutes at 220c. Once the bread was cooled down, I then re-baked it upside down (to thicken the crust and bake the bottom more) at 220C for 10 minutes. Heya! Looks like things are improving? For sourdough only (i.e. no fresh or dried yeast added) your timing still feels very short - are you working in a very warm kitchen? I'd assume probably 3-4 hours for the first rise (to get to about 3/4 more in size) and 2-3 hours for final proof rise after shaping... On your first rise, how much has it expanded? Are there lots of bubbles in it? I rise mine (first rise) in a tupperware tub so I can see the expansion and also the bubbles... On your second rise (proof), did you try the "poke test"? Re baking, I've not yet done one in the WFO (not ready yet) - but I bake at the hottest I can get the oven (240C) for 30 mins with a cover over, then turn the oven down to 200C for a further 15mins (for a roughly 750g loaf). I use a stone underneath to give the base a better crust (pizza stone, or unglazed quarry tile if you can find one) - I also use a pyrex dish which I pre-heat and put the proofed loaf on the lid of this and use the base of the pyrex as a lid for the first 30mins - gives lots of expansion and steam!! HTH
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Post by salilah on Sept 27, 2012 17:04:56 GMT
Haven't tried it yet, but I quite like the idea of putting a large upturned pan (or stainless bowl) over the loaf for the first portion of the bake in order to trap steam and create a better crust. In contradiction to the above site, other info I have seen says that the pan/bowl doesn't need to be pre-heated for this mehod to work. Heya Before I got my "La Cloche" I used stainless steel bowl upside down over the loaf (on a stone) to steam better - I found it really worked well. And never pre-heated (though I do pre-heat both the Cloche and the Pyrex when I use that)...
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Post by cannyfradock on Sept 27, 2012 18:24:45 GMT
Spinal
Nice results....good looking crumb. I recently made a couple of wholemeal baguettes......O.K.....but quite a distance away from your results....I'm still playing "catch-up". I've binned my sourdough starter due to my sporadic baking so I'm back using "sachets".......all this talk of sourdough and natural leaven though has pushed me to start another sourdough culture. Last time I used raisins on the first 3 days of the process. Any tips on what to add to start the initial fermentation process? .....HFW suggests using a piece of rhubarb?
Terry
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Post by spinal on Sept 27, 2012 18:46:12 GMT
Terry - to be totally honest, no idea! I started with sourdough at a festival where a permaculture guy gave me a starter. If you want, I'll happily send you a bit of my starter - pm me you address M.
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Post by cannyfradock on Sept 27, 2012 20:59:24 GMT
Spinal........many thanks!!
Not sure how you would send that through the post, but I'll PM my address and be very grateful of receiving a bit of starter......I'll post some pics of the results......Cheers.
Terry
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Post by spinal on Sept 28, 2012 6:01:40 GMT
I'll just feed it, freeze it, then send it over It'll be "growing" in the mail, so once you receive it just add 2 tablespoons flour and 2 tablespoons water and mix well. I feed the starter every 3 days or so, doubling the size of the starter. On Saturday I then take most of it and make bread. The remainder gets fed and continues the cycle M.
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conic
WFO Team Player
Posts: 186
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Post by conic on Sept 28, 2012 16:15:05 GMT
very interesting stuff but can i ask three questions please.
1, can you feed it with tap water and normal plain 00 flour or do you need bottled water and unbleached flour?
2, when you say you "feed your starter every 3 days" how big is your starter in weight before you remove half.
3, what is the consistency after feeding, is it like double cream?
thanks
ps, your bread looks perfect
Conic
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Post by salilah on Sept 28, 2012 20:07:44 GMT
Any tips on what to add to start the initial fermentation process? .....HFW suggests using a piece of rhubarb? Terry Heya Terry! Stick with it - it is worth it! and honestly keeping a starter is not a problem, it will live happily in the fridge provided you feed it once a week!! In terms of starting - I didn't do it my self, but I can strongly recommend Debra Wink's method from The Fresh Loaf www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1(and do check out TFL as a forum - it is wonderful!) I'm also happy to send some starter if you want - just let me know!! Sali
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Post by salilah on Sept 28, 2012 20:12:19 GMT
very interesting stuff but can i ask three questions please. 1, can you feed it with tap water and normal plain 00 flour or do you need bottled water and unbleached flour? 2, when you say you "feed your starter every 3 days" how big is your starter in weight before you remove half. 3, what is the consistency after feeding, is it like double cream? thanks ps, your bread looks perfect Conic Hey Conic - just my POV Yes I use normal tap water to feed the starter - I think we are fairly chlorinated here (Cambridge UK) but it seems to work fine. I don't use 00 flour to feed - I use either Waitrose strong bread flour (Canadian) or another strong bread flour... Feeding - if I don't use the starter each time, I chuck all but around 50-100g, then add 100g flour and 100g water (note - weight not volume!) and mix well - if I don't use it again, it's out on the counter for an hour or two then back in the fridge. I believe you can use much smaller quantities - just remember for the basic 100% starter to use 50:50 by weight flour and water, and make sure it is at least doubling what you have (otherwise your starter will starve...) Thickness - mine is thicker than double cream - but not lumpy - not really sure how to describe, sorry!
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