Posted by
Message
KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
For sure, let's see it!


Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2867 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Once my saturdays get freed up in March, I am going to start this journey too. I love fresh baked bread and I always have wanted to try it. Please post as many pics or tips as you feel appropriate!!


Replies (0)
Replies (0)
00
TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I'm baking tomorrow. My loaves last week had 0 rise and were solid masses of cooked dough coming out of the oven. I think it was a combination of my starter not being matured yet and I screwed up with an overnight in the fridge proofing.

I really think I was literally one day off with my starter.


Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
7844 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I’m about to bake off 3 loaves.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I just made my dough and set it to proof for 3-4 hours. I think it's got a better look than last weeks already. I'm starting to wonder if last week I overworked the shite out of it too.

We'll see how this one turns out. Anyone else baking today?


hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Overworking can squash out some of the air, but if your culture is lively, it should still have decent oven spring. You want to be gentle, but not newborn baby gentle.

RE: pics, I’m too lazy to upload to a host site & then link. Would rather bake more than do that.

Probably baking scones today....cheese/smoked paprika & a batch of something sweet. Scones are nice b/c you can mix & shape, then freeze. Makes it easy to bake 1 or 2 whenever you want.


Replies (0)
Replies (0)
04
TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
It's been sitting in the oven with just the light on for 3 hours and I dont think any rise at all, or very little. I'll pull it in a hour to fold it a few times and shape it so it can proof in the basket, but my hopes are pretty low now.

I expected some rise now after 3 hours.


hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Three hours isn’t very long for a sourdough loaf. Let it rise until it doubles....might take 5-7 hrs.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
You may be right. Its 3 hours now in the basket on its second proof and and does look like it has started gaining a little size. The two guides I have been following both said 3-4 hours to rise, beat down the air and fold, then 3 more hours in the basket before baking.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Ok, so it did open up some, but it spread rather than rise. Biggest issue is the bottom is burnt hard:



Image: http://i36.photobucket.com/albums/e14/justintegra1/Mobile%20Uploads/2019-02/20190217_180001_zpsaxtx1uz0.jpg width=500


I feel like it wasxnt overcooked, the top and inside were perfect. Possible too much flour on the bottom? I cooked it in the pyrex dish. 25m covered at 445, 25m uncovered at 445.

Thoughts?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Might be a shaping issue. How tightly did you shape it?


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I actually feel like I shaped it pretty tightly. Maybe I didn't knead enough? Not enough gluten to hold it together?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I've been only using the folding, no knead bread recipes so not much experience with kneaded bread.

Did you use the window pane test after kneading?


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Yea. I thought it was stretching out enough before breaking, but on hindsight maybe it wasn't

Care to share your no knead recipe? I'm really concerned with timing on when you do tasks.

I'm most concerned with the burnt bottom. I'm wondering if it's mostly too much flour dusting the bottom of the pyrex. Next time I'll get pictures of what it looked like before.

It does at least taste good. Last week was just solid cooked dough.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Flour Water Salt Yeast by Ken Forkish

This is only $2.99 for the digital version. Great recipes in the four all kinds of bread, and goes over all the techniques, times, tests, temperatures, etc.

I highly recommend it.


Replies (0)
Replies (0)
00
KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
quote:

I'm most concerned with the burnt bottom. I'm wondering if it's mostly too much flour dusting the bottom of the pyrex. Next time I'll get pictures of what it looked like before.

It does at least taste good. Last week was just solid cooked dough.


Do you have a dutch oven?

I don't flour the bottom of the cooking vessel and it comes out easily. I don't think it's necessary.

FWSY, I'd buy it and read it. Pick a few early recipes that use instant yeast. It helps you use his techniques to practice.


Replies (0)
Replies (0)
00
hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Gluten development is easily checked by the windowpane test. Pinch off a little dough and stretch it between your fingers—-you want to see it stretch to form a translucent membrane (the windowpane).

Your loaf shows some shaping issues—that big eyehole is the giveaway. It’s called “the tunnel where the baker sleeps” as an allusion to a lazy baker who didn’t properly shape the loaf. When you divide the dough and shape, you want to do it in three stages: first is to get it out of the container in one big hunk....second is to divide and roughly pre-shape into rounds. Let those rest for 20-30 mins, then do your final shape: you want to pull the round out a bit on four sides, making a sort of flattened disk. Then fold the opposite compass points toward each other/toward the center, pressing firmly. Pinch all the folded edges together, then flip the loaf over. Using firm pressure, cup your hands around the loaf and roll it against the countertop.

It is hard to describe in words, but there are excellent videos showing the movements. I took a class w/Jeffrey Hamelman of King Arthur flour, and he emphasized that proper shaping plays a huge role in the appearance, texture, and oven spring of a loaf.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
That's great insight. Are those last shaping tasks done immediately before the bake, or immediately before the final proof in the basket?


hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Shaping happens after bulk rise and just before you put it into the banneton. Once a loaf goes into the banneton (basket), the only thing you do is turn it out, score, and bake.

Get Forkish’s book, he will explain much and your loaves will continue to improve. Easiest way to make better bread is time. Try proofing your sourdough for 3-5 hrs at room temp, then refrigerate overnight. Take it out & shape it cold, put into a banneton & let it rise another 3-4 hrs before baking. Also, baking inside a granite ware roaster or cast iron Dutch oven will definitely improve oven spring & crust texture.

Speed is the enemy of good bread.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12269 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I'll check out the book for sure now, thanks. Two quick ones though.

1.) When I add my starter, should I stir it in the jar first to condense it, or pour it into my dough just as it is, air and all?

2.) How do you feel about adding the starter to the dough itself. Just mix it all in at the same time, or form the dough completely, and then add the starter on top and work it in?


first pageprev pagePage 3 of 8next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram