The quest for bread.

Tone1979

Tone1979

Tone1979

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Joined
5 Mar 2012
Posts
1,281
So...

Over the last few years I have avoided bread as it makes me very windy and unwell.

The only bread I could eat with no consequences was sour dough. Turns out it's my fav by a mile anyway.

Over the last few months I have been more and more interested in making pasta and bread and finally got my backside into gear and started to make bread on a regular basis.

Today, after a week of making a starter I have got to the point of making a loaf of sour dough. So far so good.

My aim is to keep this updated with what I have learnt and the outcome from each batch of bread.

Photos later.

p.s. Sour dough is a ball ache.
 
Tone1979 said:
p.s. Sour dough is a ball ache
Click to expand...
it is like all relationships, once you have a daily routine with your new Mother, it becomes second nature, mine I think must be >10th Birthday,
indeed older than some OC members ? - some posts in the johnny 66 - bread bake thread
 
Well the first loaf came out of the oven and was a little heavy for my liking. Around the edges it was very nice and the pockets of air were pronounced, however in the middle it was like a quite heavy loaf.

Time for a second go.
 
jpaul said:
it is like all relationships, once you have a daily routine with your new Mother, it becomes second nature, mine I think must be >10th Birthday,
indeed older than some OC members ? - some posts in the johnny 66 - bread bake thread
Click to expand...

oh yeah for sure. 10 years!? awesome. I have heard that some starters have been going for nearly 100 years. how mad is that?
 
Tone1979 said:
Well the first loaf came out of the oven and was a little heavy for my liking. Around the edges it was very nice and the pockets of air were pronounced, however in the middle it was like a quite heavy loaf.
Click to expand...

was it a boule/cobb shape on a baking stone ?


37843544424_a166d44680_o_d.jpg
 
jpaul said:
was it a boule/cobb shape on a baking stone ?


37843544424_a166d44680_o_d.jpg
Click to expand...

Yeah, I cooked in on a stone, it was a cob shape and almost doubled in the oven in terms of height.

I also did a little bit of the steam treatment.

I will get some photos to show you.
 
Does not look bad at all
- You slashed the top ?
- prepared a poolish with a percentage of the flour (I use 20%) the night before ?
 
Right so attempt two!

cu7akCol.jpg much more bubbly poolish. ( realised I messed up the measurements last time and did grams not ML)

iotoouSl.jpg Let's see how this goes.

Wholemeal white mix this time.
 
indeed yes, that has been on my shopping list a while

38676373002_6abf294bf6_o_d.jpg


but, frankly, I tend to review all the bread web-sites and build up recipes in one Note now.
one of those 25KG bags of bacheldre stone milled bread flour would not go amiss under the christmas tree though, have been experienting with adding blitzed linseed to recent loaves;
but sweet loaves with dried fruit/molasses/all-spice are a favourite.
 
holy moly that book is immense.

This is the dough this afternoon, having a fairly chilly house seems to add hours and hours to the process.

EwxcDmrl.jpg

It's now on it's final rise. We will see what it's like after baking.
 
I can smell burning ;)

I assume the picture was with all the flour incorporated, but it looks very hydrated,
I have greased the bowl used for rising and wonder if it then rises more easily with less drag at the sides ?


Tone1979 said:
holy moly that book is immense.
Click to expand...
yes your right , more pages than war and peace - maybe I begin to undertstand the cost, no indication it will be available cheaply on kindle.
 
try stretching and folding the dough over a few times so its like layers inside, should help to get some big air like ciabatta
 
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