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KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I havent mixed anything into my bread yet.

Why not just make a pan pizza without sauce?


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
My family is tolerant of bread coming out bad. They will not have the patience of being tested with a pizza for it to come out bad.


hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Pizza bread sounds delicious. Forkish’s white loaf is a good choice....white can carry more mix ins as opposed to wheat. Dry or oily additions like diced pepperoni or grated dry cheeses are fine and require no adjustments. Wetter ingredients like roasted peppers or mushrooms may give you some trouble unless sautéed to drive off extra moisture. Try using a couple teaspoons of dry Italian mixed herbs in the dough too. A loaf like that would make a killer salami sandwich.

I do herbes de Provence, olives, and lemon zest from time to time. Great for a roasted chicken or tuna sandwich.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I didn't see a "white loaf" recipe in the book. I thought they were all the artisan boules. Did I miss a section?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Hes talking about the non-sourdough, white flour loaves (poolish, biga, overnight white, etc.).


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Got it. I may get crazy and throw some cheese and fine chopped pepperoni in my Saturday White that I'm doing on Sunday. It'll be interesting, if nothing else.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
When do you normally add the add-ins? Initial dough mix? After all the stretch and folds? Fold it in before shaping?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
It's common for people to do a jalepeno cheddar loaf.

Should be good.


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Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
7836 posts

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


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hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Do the initial mix, and at least one stretch and fold before adding stuff to the loaf. You want to incorporate the add ins in the same pincer method as you incorporate the yeast and salt. I’ve got eight loaves of 40% sunflower flax and three of white walnut proofing right now. Just cranked the oven to 450.


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hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Just ran across this recipe for a sourdough pain de mie (softer sandwich style loaf, often baked in a lidded pan). Formula contains butter, so it has a softer crust than the lean loaves in FWSY, Tartine, etc. You might want to try it out: LINK


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
20 more minutes and this kid comes out. Just popped the lid off.



hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Looking good on the outside: scores opened up nicely, loaf is symmetrical, you even have a hint of an “ear”, or the lip of crust at the edge of the score pulling up and away from the crumb. It’s a sign of scoring/baking at just the right stage of proofing.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
My biggest issue is knowing when to take it out. It had 30 minutes covered, and is at 20 minutes nsow uncovered. Oven is at right about 450-460 by the thermometer. I'm going to go ahead and pull it out now, looks like it is starting to get a black mark on top which means their is an air pocket there


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Top looks good. Bottom is just a little blackened still. I'll bet that means when I cut it open in a hour or two it's going to be thick as shite and hard. I'm excited to cut it open though. It's got pepperoni, mozzarella, and oregano folded into it with a drizzle of olive oil.

It's either going to be fantastic, or horrific.



hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Hey, if the bottom is burned or too hard, just trim it off. No one will notice that a slice or hunk has a missing piece of crust.

Maybe raise the oven rack by one position? Or, remove the loaf from the pot entirely after the initial lidded bake. At that point, crust is set, so you could put the loaf directly on the rack to finish baking.

Can also reduce the oven temp a bit (like 25 degrees).


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
That's a great idea, I think I will just hack the bottom off. I also like the idea of just taking it out of the dutch oven after the initial 30 and letting it cook on the grate. Good idea. Would lowering the temp instead increase the baking time?


hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Yes, lowering temp means you may have to bake a bit longer. There is no one true way: experiment to find out what works in your oven, with your dough. Technique grows through repetition.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Not too bad. It's a white bread with poolish. Crumb is tight not not solid. I think the inside is a little underdone, but I had to get it out as the bottom was already blackening.

Just ate it with dinner and it was fantastic. This is what I have been driving to.

Image: http://i36.photobucket.com/albums/e14/justintegra1/Mobile%20Uploads/2019-02/20190324_171503_zpso6xmomus.jpg width=500


Image: http://i36.photobucket.com/albums/e14/justintegra1/Mobile%20Uploads/2019-02/20190324_171952_zpsaley6nqt.jpg width=500


This post was edited on 3/24 at 5:32 pm


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