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KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
475, 30 mins lid on, then it was supposed to be 20-30 mins lid off. But these were blackening after 15 mins.

So I just monitored the last two after 30 mins.

I have a new oven, it may be running hot. Not sure.


tewino
Member since Aug 2009
664 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I go 500 x 20 min with lid on,
then 450 x 20 -30 min with lid off.


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
I'm back home and feeling groggy. I'm going to buy and enameled cast iron for bread today. What size pot are you guys using?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I use a 5qt because that's what I have. 3.5 or 4 qt is what many recommend.



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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Got the white bread with poolish coming out of the oven here in about 5 minutes. This one looks like a winner finally. I'll grab a pic here when it comes out and then see what the crumb looks like when I cut it in an hour or two.

Kosmo, you have anything baking today?


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Just came out.

Image: http://i36.photobucket.com/albums/e14/justintegra1/Mobile%20Uploads/20190310_151631_zpstuevzkod.jpg width=500


Rose really well and got great oven spring. Bottom is still a little burnt though, but not as bad as before. Looks good overall. I'm excited to see the crumb.

475 covered for 30 minutes
450 for 15 minutes
5 minutes in the oven with the heat turned off.
This post was edited on 3/10 at 2:20 pm


hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I do 30 mins at 450 with lid on, then 22 mins with lid off. Haven’t baked in 2 weeks, been on vacation. Ready to be back in the kitchen.


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KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

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

Rose really well and got great oven spring. Bottom is still a little burnt though, but not as bad as before. Looks good overall. I'm excited to see the crumb.


Looks good!


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Image: http://i36.photobucket.com/albums/e14/justintegra1/Mobile%20Uploads/20190310_171559_zps0iqbm9cy.jpg width=500


Has a tight, but definitive crumb. A little doughy but not too bad. Almost seems like maybe it needed a few more minutes in the oven, but I'm scared of the outside burning.

Comments, ideas?
This post was edited on 3/10 at 4:18 pm


hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
How long did it cool before you cut it? Cutting into a hot to warm loaf often results in a sticky crumb. Cooling completely is part of the cooking process.

I don’t think the crust is too brown. You could have left it in for a little longer, to my eye.


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
I let it sit just over an hour before cutting into it. I do agree with you about it could use a few more minutes, but as we found when I carved it up just now, the bottom was harder than shit, I had to really hack through it and it was just SO hard. Already starting to burn.

I'm hoping that maybe it has something to do with baking it in a casserole dish. I just ordered an enameled cast iron Dutch oven so maybe that will help? The burnt bottom but not quite cooked inside has me confounded.

That being said, this was the best loaf yet. The bottom was bad, but the rest of it was edible. It's a good start. I think the folding was much more effective than before.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
What rack are you baking on?

One solution may be to put a baking sheet or other heat deflector on the lowest rack, and bake in the middle.

Also, baking on convection may be able to reduce hot spots.

I think cast iron will help defuse the heat as well, keeping the temp more stable to reduce fluctuations.


hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Ah, yes—if you are baking in glass, you absolutely won’t get the same oven spring and color/texture as a covered iron or steel pot.


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Baking dead center in the middle. I like the idea of sticking a pan on a rack under it though. Hopefully next weekend with the enameled cast iron will come out more even. Oven spring wasn't a big issue this time. I felt it popped up nicely, unless you mean you can tell from looking at the crumb it should have popped more.

I dont think my oven has a convection option.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
The crumb looks pretty alright to me.


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hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Hard crust doesn’t mean burned.....hard crust is what you want on a lean loaf. Burned is too dark. If you want soft crust, bake an enriched loaf. Recipes calling for oil, eggs, milk, potato starch or other tenderizers will yield a soft crust.


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Good to know, thanks.

I'm going to sound stupid here then. How do you cut through it without just butchering it? I have a quality bread knife, the bread flat on the cutting board, and I saw. I get through the bread, but have a hell of a time getting through the hard as shite bottom.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62248 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Use a heavy chefs knife or cleaver to finish.
This post was edited on 3/10 at 7:52 pm


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hungryone
LSU Fan
river parishes
Member since Sep 2010
8650 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I cut boules in half all the way through, then turn the cut side face down and slice across the half Loaf. You get a smaller slice that fits into a US toaster this way, and it is easier to manage with an ordinary chefs knife.


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Looking to try something new this weekend. I'd like to make a pizza bread, kind of like a white bread with cheese and diced pepperoni mixed into the dough before baking? Which one of the Forkish recipes do you guys think would work best for that? I'm thinking about maybe the Saturday White recipe.


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