re: Sourdough Bread Eaters

Here you go:

Looks like it needs a big smear of Kerrygold butter on it.

That’s a great looking bread. And this thread is about sourdough not just me. Post more and I wish others would as well.

I score with the blade at an angle but don’t get caught up in the Instagram ear. Most people don’t like it. Nor do they like the big hole crumb. But they look great in a picture.

The crust will harden too fast if you don’t have enough steam. The first 20 minutes is when you get your oven spring and if you don’t have enough steam it hardens the crust and retards the rise.

If you have a Dutch oven try it in that. Preheat the oven and let the Dutch oven preheat with it. Spritz the top of your loaf or all of it. (I spray my plain loaves with a good bit of water-it makes them blister which I like and adds extra steam)

When ready to bake lower it in the Dutch oven on parchment and toss 3-4 ice cubes on each side of it then put the lid on. Bake for 20 minutes then take the lid off and finish baking. That last 15-20 uncovered gives you your color and crust.

If you don’t have a Dutch oven when you put the bread in toss a handful of ice cubes into the bottom of the oven and shut the door.

Looks to me like your aluminum sheet works well enough.

One other thing. Don’t let your bread sit and proof after you take it out of refrigeration. Spritz it, score it and put it in the oven cold.

Since all you sum bitches got everything before I got there Saturday. I ended up with just some coffee and a sample.

I got a bag of beans from Rwanda from the Next Chapter Coffee lady. Pretty damn good stuff. I would definitely try others from her.

I won’t make it Saturday, as we are riding in the parade. I’ll have to wait one more week.

Thanks, BR. I was really pleased with the color!

I think the lack of steam had an effect re: the crust hardening maybe too soon. I don't have a dutch oven but will be keeping an eye out. I think I have a pot that could flip upside down and fit over a boule. That might be worth a try, though I prefer the batard shape.

Hoping to bake another similar loaf this weekend and will post pics.

quote:

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Total loaf was 1150grams. 60% hydration. I stretched and folded 4 times 30mins between. I then let it sit for 30mins before going in the fridge over night for 14 hrs.

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First move up to 65% hydration. That is a really good starting point for a workable dough and then you can move up as you feel going forward. Or not. 65 is a sweet spot. Most of mine are between 70 and 78 depending on the flour, flour blend, ambient temperature, water temperature etc….

Second are you saying after your 4 stretch and folds it sat another 30 minutes before cold proof? So 2.5 hours of bulk fermentation. Your bread is under-proofed by the picture and this is why. You probably needed another 2 hours bulk fermenting before shaping, a little bench rest, put in basket and then refrigerator.

Don’t worry about shaping. That comes along. Bulk fermentation is 80% of the outcome. If you don’t get it within a margin of error you end up with what you have. I would rather be a bit on the over-proofed side than under proofed. If it is too far over I can put it in a loaf pan for structure.

LINK

This is the guy you and anyone else who wants to learn it needs to follow. He has everything you need, answers submitted questions quickly and all of his content including his charts are free. I’m not a good teacher. And neither is 99% of the ones online. Learn from him and once you get his basics you will be doing a lot of it by intuition. It’s not hard. It’s just persistence and patience. But even over proofed or under proofed bread can taste great so you get product out of your mistakes.

LINK

One tool that I find useful is a bread PH meter. It’s only one tool, but using it with temperature, time, and the actual feel and look of the dough helps me get pretty damn close each time. The Hanna Instruments Halo2. Not terribly cheap but works very well.

But that in itself is a learning curve. Different flours, different inclusions require different ph values. But once you have used it for a while it just becomes another helpful resource.

LINK

For shaping I pre-shape into a boule. Bench rest 10-20 minutes (depending on proofing) then I use the “caddy clasp” to final shape and put into the batard basket. It is the simplest and easiest way without all the other stitching etc…which just aren’t necessary.
I’m trying to push 150-175 loaves so I need something efficient and it works great.

Pull up Wayne Caddy or Sourdough Slingers on Instagram and Facebook and follow Jim’s as well. Great content. And learn his caddy clasp. But learn it from him. Not the other 20 people out there trying to show you.

Keep going. Post more. Good luck.

I am addicted to the dips now, I hope you have some of the chorizo I didn't get last week. Love the new location.

My wife liked the beet hummus, but the queso or the cheese are mine. The brie and apple bread is very good, too.

Focaccia Sour Dough looks great. If I can make a suggestion, I was about to bake some mini-muffaletta buns so I could bring these:



to a party. I had an idea, instead I baked a pan of Focaccia, sliced it in half, then put in all the muff stuff. Then I cut it into finger sandwich sizes, worked great. I wish I had taken a pic.

That’s a great looking focaccia.

Good hummus slathered on, good turkey, bacon, fresh tomatoes, some greens. I’d go to town.

LINK

He makes great baguettes and sells at the downtown farmers market Saturday morning.

Better get there early because they go fast. But they are good. Real good.

I am hit or miss making them. I’ve never quite got the shaping technique down and sometimes they are pretty good and sometimes you can put them behind the door in case of intruders.

I’d love to really work on them but time is an issue for me.

He does the Pennington market on Thursday too. Go get one. Support your local baker, farmer, sandwich maker, etc…

If people just look a little bit they would be surprised at the talented craftsman and small, local businesses that are out there everyday and everywhere making and selling some amazing products-from food to furniture.

It’s a good time of the year to search them out. Enjoy.