Author Topic: Sourdough (Read 85339 times)

CheryG · « **Reply #180 on:** May 02, 2019, 07:28:29 AM »

The pic in my doc was technically of my levain, here is one of my starter, 24 hours after being fed. Roughly 2.5C of it as I'm using 2C to bake today. Making bread to freeze and bring to FL next week.

http://img.photobucket.com/albums/v328/CheryG/20190502_071940_zpszxeh3u1h.jpg

The friend loaf yesterday was a success, she's taking some starter when I return from FL. So far, Atine has spread the love to 3 people, lol! It looks like she mails well.

Run Amok · « **Reply #181 on:** May 03, 2019, 10:31:27 AM »

Natasha, how's it going?

I tried yours yesterday chery and it worked! I used the lower amount of flour and it was really wet but came together. I did two or three stretch & folds.

This was the first time my final proof went according to plan.

CheryG · « **Reply #182 on:** May 03, 2019, 02:16:10 PM »

That's great RA!!!!

What did you think about the flavor and texture?

I think it's a great, basic loaf. Nothing over the top special about it, but definitely better than the majority of bread sitting at the grocery store. It's versatile, a durable recipe, keeps for a few days and bakes up all pretty like. I've be3n using herb infused oils and they bake off super tasty.

Natasha · « **Reply #183 on:** May 03, 2019, 06:28:28 PM »

I haven't made anything this week. Probably should feed the starter tonight and make something tomorrow... that's the hardest part for me, planning ahead.

Run Amok · « **Reply #184 on:** May 03, 2019, 06:45:55 PM »

Natasha-- I hear ya. It can be like a 3 day process with the frefresh etc etc

I was a little worried it wouldn't have much flavor and was pleasantly surprised. I can see that this would be a reliable standby. Thanks for sharing!

Run Amok · « **Reply #185 on:** May 03, 2019, 10:28:40 PM »

I have to come back to update. T has been raving about this bread since he got home. He wants to go out and buy cheese to go with it & when M cane over he made her try it.

so, I guess it's a hit.

diablita · « **Reply #186 on:** May 04, 2019, 06:23:34 AM »

Awesome!

I'm enjoying the heck out of this thread even though I don't really have anything to contribute

CheryG · « **Reply #187 on:** May 04, 2019, 08:10:40 AM »

That's great RA! That's the kind of response I've been getting from it too. I worry that people are being polite, but when they chow it down, that's the proof.

My starter is tucked away for the week. Awwww! Gonna miss it! And I worked out a good enough logo to tape to them, so it will make folks think it's even more fancy and they are even more loved when I give them a loaf, lol. I went with the iconic look of the Dexter weathervane to give it a homey, VT look.

http://img.photobucket.com/albums/v328/CheryG/received_2685890074761602_zpsqdgw596k.jpeg

CheryG · « **Reply #188 on:** May 04, 2019, 08:43:53 AM »

Quote from: Natasha on May 03, 2019, 06:28:28 PM

I haven't made anything this week. Probably should feed the starter tonight and make something tomorrow... that's the hardest part for me, planning ahead.

Amen to that and a pox on all the people who think that stretch and folds every 30 minutes for four hours isn't time consuming.

Natasha · « **Reply #189 on:** May 05, 2019, 07:49:55 PM »

CheryG, I made your bread and it’s my best bread so far. I like the crust; it’s softer and easy to chew.

I used to get a bread from HEB that was incredible. I think it was sourdough, and it had dried cherries or cranberries in it. Maybe nuts, I can’t remember. But the crust had sugar crystals and they made it zing for me.

Do you think your bread would work with those additions? I’m most concerned with the sugar on top.

CheryG · « **Reply #190 on:** May 05, 2019, 09:13:56 PM »

I think it would? That's one of my next projects. I think the bread has plenty of structure to support add ins. My worry would be the oven temp with that sugar- you'll get a softer crust but I'd bake at 375.

Run Amok · « **Reply #191 on:** May 06, 2019, 04:46:14 PM »

So, I tried this again & it worked.

So, I weigh everything. I'm too afraid to use measuring cups. So, I converted your recipe to grams.

1 cup of starter is 227 grams.
1 cup of AP flour is 130 grams. 1 cup of WW flour is 120 grams.
1 cup of water is 236 grams

The first time I made it I used the gram eq of 1 cup of AP flour for the sponge and started w/ 1.5 cups of AP flour & 1 cup of WW. This made a VERY wet dough. It worked out but it was really wet.

The second time I made it I decided to go with 2 cups of AP flour and then start with .5 cup of WW. I thought this would likely be looser, since ww is "thirstier". Weirdly-- this made an extremely stiff dough. I imediately added 40 grams of additional water & let it sit for 30 minutes. It was better, but still stiff- so I added another 20 grams of water. Still stiff but I rolled with it. I mostly let it bulk ferment because it was sunday and I was running around. I did manage to get 2 stretch & folds in. I like the stretch & folds because I can feel how the dough is coming along.

After about 3 hours-- it wasn't as poofy as I wanted but I figured-- meh, I'm out of time in my day and it may or may not work, no time like the present. I shaped into rolls this time & used a cast iron pan to introduce some steam into the environment. I wasn't sure if they would rise-- but they did!

Tasty, but I under baked them a scoche.

Run Amok · « **Reply #192 on:** May 07, 2019, 05:46:22 PM »

how do you store your bread so it doesn't go stale but also doesnt' go soft?

CheryG · « **Reply #193 on:** May 07, 2019, 05:59:00 PM »

I don't expect the crust to stay hard on a loaf that has oil in it. I just put it in a bag, and if i wanted to re- crisp I'd spritz with water and reheat. Some people do cook longer at a lower temp after setting the crust to dry the bread out more to keep it crustier. Me, not so much.

If I do a mixer mix on that recipe I get a fine regular bread like crumb, a stretch and fold looks like this...

http://img.photobucket.com/albums/v328/CheryG/20190507_175042_zpsyapv6ubw.jpg

Run Amok · « **Reply #194 on:** May 10, 2019, 05:56:41 PM »

i'm making your recipe again for our daily bread, Chery and... being glutton for punishment, I am also trying again an overnight method. It's 80 degrees in Seattle today and this is the first time my dough has kept up with your schedule. The final proof is going too fast. I am worried it will over proof by the time my oven is up to temp.

CheryG · « **Reply #195 on:** May 10, 2019, 09:05:36 PM »

<3. I frequently have that problem with preheating.

Natasha · « **Reply #196 on:** May 15, 2019, 02:00:33 PM »

Sourdough discard makes great crepes!

Run Amok · « **Reply #197 on:** May 15, 2019, 02:13:29 PM »

Ooooh-- natasha, I can see that being that case. I will have to try it! I don't end up with much discard anymore because I keep only 20 grams and then feed up to what I need.

So, last weekend I tried an overnight method again. I used this one this time http://www.thefreshloaf.com/node/57611/my-1st-ever-sourdough-bake-no-knead-style

My technique was a mess. I started the levain at about 8 am. But, I was out of flour. By the time I went to the store & got back it was 3pm before I started the autolyse. Then, work got nuts & we were going out to dinner & to artwalk in the neighborhood with friends. So, I did the first two stretch & folds he suggests (15 minutes, 15 minutes) and the next one at about an hour. And then I left the dough out on the counter until we got back from artwalk at about 10 pm. By then it was huge & poofy and WAY over proofed. But I decided to just see what I got. But-- I still don't have baskets so I just formed the loaves and put them on a sheet pan with a towel kind of like you would do for baguettes.

The next morning I pulled them out, preheated the oven and FORGOT about them for like 3 hours. So, overproofed again.

One also stuck to the towel. I baked them on a sheet pan and covered one with a big metal bowl but the other one was too big. So, I just baked it without steam.

Guess what? They came out fine and were delicious-- if a little deformed & ugly. But, once I cut them up you could barely tell.

I didn't take any bread porn pics but you can see it here on the meat & cheese tray in my brunch spread.

Natasha · « **Reply #198 on:** May 15, 2019, 02:23:08 PM »

Yum, that looks delicious! Great color on your sourdough. And what a spread.

CheryG · « **Reply #199 on:** May 17, 2019, 11:01:33 AM »

Dayum that spread looks great. Do I spy blisters on that bread?

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Author Topic: Sourdough (Read 85339 times)