This is crazy . Doing sourdough is addicting . From feeding the starter , to seeking a perfect bake .
Got my starter back in Oct. Got going on this sometime in Nov. I've gone through some flour and baked dozens of loaves . Some good , some not .
Got to a regrouping point . I was rushing through it to much , and that can give not good results .
So during that time I got a new oven . The bakes were coming out fully cooked , but way to light for what looks good .
I keep 2 jars of starter in the fridge . When I want to bake , I get one or both out an feed them the day before .
When that doubles , I transfer that to a larger jar , and feed it 1:1:1 and back in the fridge . Then , the day of I take that jar out of the fridge and warm it up . It takes right off in short order . That way I'm ready when it is .
So this time I had enough to do 4 batches . Figured I needed to get the oven figured out or if the light color was on me .
This is a flash forward in the bake , but this is from Tuesday , feeding / mixing was done on Monday .
Did the stretching and folding , the held overnight in the proofing basket . bake Tuesday early AM .
This is after 20 minutes lid on in the bread oven ( pre heated ) oven temp 450 .
Good spring for me . This is Gold Medal bread flour .
Dropped temp to 400 and baked until the bread sounds hollow when tapped on the bottom .
I like 205 / 210 , but stopped sticking a therm in them .
Out of the oven . I like the color and overall look . Could be a bit darker .
Bottom looked good too .
Score maybe a bit deep for some .
This was a good one . Nice and light . Had it with supper Tuesday .
This one is the second one . Baked yesterday , Weds.
This was Bob's Red mill artisan bread flour .
Did all the " stuff " then shaped and into the proofing bowl for an overnight in the fridge .
Weds, morning early I preheat the oven and the bread cloche at 450 for an hour .
Out of the fridge and turn out on a piece of parchment . ( got my sling in the mail yesterday )
I scored it and use that small peel to slide it into the cloche .
Works pretty good .
Went 25 minutes lid on with this one .
Looks good to me , but you can see the steam it's releasing .
Should have left the lid on longer .
Left oven at 450 to finish baking . Darker color , but taking the lid off and losing the steam
affected the spring . Not bad though . I'll take it .
I didn't score it as much either , lengthwise .
Bottom took a bit more color .
OK , that's number 2 , this one ( 3 ) has been in the fridge since Monday . 2 days .
I mixed it when I did the first one .
Starts to bubble as it warms up .
Folded it in on itself , and did a few stretches . Then shaped and let it rise
in the proofing bowl . Loaf of rye in the other basket .
Let it rise , then about an hour before the oven I put it in the fridge .
Not the best shape , but it it'll work .
I fired a message off to the Kentucky all things sausage and sourdough , and got a suggestion of
lid on for 30 minutes . So that's what I did , of course .
The extra ferment , and steam I guess gave it a good spring .
Cracked on me , but that's fine .
Turned the oven down to 400 this time .
Nice color . It's the one on the left . Number 2 is on the right .
Extra time with the lid on and the ferment worked great .
It's super light , and they smell so good when they get darker .
Bottom was good too .
Wasn't going to do the rye yesterday , but it was all heated up so I went with it .
Mistake was with the open bake I should have turned the oven down .
Bottom got dark and I had to pull it .
Not bad . Gonna use that for patty melts . Probably freeze half .
So those 3 were yesterday , and the one from Tuesday is a little less than half .
Full day yesterday , and I'm ready to do some more .
That's it for now .
Got my starter back in Oct. Got going on this sometime in Nov. I've gone through some flour and baked dozens of loaves . Some good , some not .
Got to a regrouping point . I was rushing through it to much , and that can give not good results .
So during that time I got a new oven . The bakes were coming out fully cooked , but way to light for what looks good .
I keep 2 jars of starter in the fridge . When I want to bake , I get one or both out an feed them the day before .
When that doubles , I transfer that to a larger jar , and feed it 1:1:1 and back in the fridge . Then , the day of I take that jar out of the fridge and warm it up . It takes right off in short order . That way I'm ready when it is .
So this time I had enough to do 4 batches . Figured I needed to get the oven figured out or if the light color was on me .
This is a flash forward in the bake , but this is from Tuesday , feeding / mixing was done on Monday .
Did the stretching and folding , the held overnight in the proofing basket . bake Tuesday early AM .
This is after 20 minutes lid on in the bread oven ( pre heated ) oven temp 450 .
Good spring for me . This is Gold Medal bread flour .
Dropped temp to 400 and baked until the bread sounds hollow when tapped on the bottom .
I like 205 / 210 , but stopped sticking a therm in them .
Out of the oven . I like the color and overall look . Could be a bit darker .
Bottom looked good too .
Score maybe a bit deep for some .
This was a good one . Nice and light . Had it with supper Tuesday .
This one is the second one . Baked yesterday , Weds.
This was Bob's Red mill artisan bread flour .
Did all the " stuff " then shaped and into the proofing bowl for an overnight in the fridge .
Weds, morning early I preheat the oven and the bread cloche at 450 for an hour .
Out of the fridge and turn out on a piece of parchment . ( got my sling in the mail yesterday )
I scored it and use that small peel to slide it into the cloche .
Works pretty good .
Went 25 minutes lid on with this one .
Looks good to me , but you can see the steam it's releasing .
Should have left the lid on longer .
Left oven at 450 to finish baking . Darker color , but taking the lid off and losing the steam
affected the spring . Not bad though . I'll take it .
I didn't score it as much either , lengthwise .
Bottom took a bit more color .
OK , that's number 2 , this one ( 3 ) has been in the fridge since Monday . 2 days .
I mixed it when I did the first one .
Starts to bubble as it warms up .
Folded it in on itself , and did a few stretches . Then shaped and let it rise
in the proofing bowl . Loaf of rye in the other basket .
Let it rise , then about an hour before the oven I put it in the fridge .
Not the best shape , but it it'll work .
I fired a message off to the Kentucky all things sausage and sourdough , and got a suggestion of
lid on for 30 minutes . So that's what I did , of course .
The extra ferment , and steam I guess gave it a good spring .
Cracked on me , but that's fine .
Turned the oven down to 400 this time .
Nice color . It's the one on the left . Number 2 is on the right .
Extra time with the lid on and the ferment worked great .
It's super light , and they smell so good when they get darker .
Bottom was good too .
Wasn't going to do the rye yesterday , but it was all heated up so I went with it .
Mistake was with the open bake I should have turned the oven down .
Bottom got dark and I had to pull it .
Not bad . Gonna use that for patty melts . Probably freeze half .
So those 3 were yesterday , and the one from Tuesday is a little less than half .
Full day yesterday , and I'm ready to do some more .
That's it for now .