Artisan Sourdough

[BGKYSmoker]

Got a large 2 boule recipe going now.

My starter is so bubbly and spongy I had to really get it stirred into the water, it just wanted to float. Thats a good sign.

Cover and autolyse for 2 hours before adding 20g sea salt.

 

[BGKYSmoker]

Long process this one.
One more stretch and fold then going to divide and shape into 2 boules.

 

[halleoneagain]

I'm watching...........

 

[02ebz06]

You cease to amaze...

 

[BGKYSmoker]

Stretch and fold done, I divided into 2, did a 20 rest and pulled them into boules put in the bannetons sprinkled with rice flour (no gluten) now cover and fridge for 12 hours.

I use Bulk bannetons that are made with wood fire pulp, dont like the wood would ones. These are much cleaner.

 

[halleoneagain]

Where did you get the bannetons? They look really nice.

 

[BGKYSmoker]

Where did you get the bannetons? They look really nice.

They are Bulka bannetons off of Amazon.

 

[BGKYSmoker]

Up early baking breads.

First boule

First cooling.

Second.

 

[halleoneagain]

They are Bulka bannetons off of Amazon.

Thank you, kind sir, I'm heading off to look them up!

 

[JLeonard]

Bring on the soft butter and honey! Man those look good.

Jim

 

[02ebz06]

I have the wooden bannetons, but I use cloth liners in them, so the banneton stays clean.

 

[BGKYSmoker]

Need some soft Amish roll butter and some apple butter.

No burn bottom using the bread sling.

 

[chopsaw]

Where did you get the bannetons? They look really nice.

I have that same one in 9 inch . It is really nice .

 

[Jarhead6870]

Nice job!

 

[BGKYSmoker]

I have that same one in 9 inch . It is really nice .

Yeah I dont care for the wound rolled spruce ones, they hold dough, get moldy and the staples rust.

The Bulka are wood pulp formed and easy to clean with my brush. And they are coming out with patterns now and smaller 8" size.

The rice flour brushes right out.

 

[chopsaw]

wood pulp formed and easy to clean with my brush.

I bought it awhile back when I saw you had one . It's nice , and like you said cleans right up . Never did get my sour dough going . Maybe I'll try again tomorrow .

 

[mosparky]

Looks so good. I'm slowly learning what the heck you are talking about.
Thanks for the tips about the bannetons. They seem kinda proud of them. For now I think I'll stick with the wife's stainless bowls. If I have any success with sourdough I'll revist the bannetons.
That bread sling might be worthwhile for my first venture, Any tips on those ?

 

[BGKYSmoker]

Looks so good. I'm slowly learning what the heck you are talking about.
Thanks for the tips about the bannetons. They seem kinda proud of them. For now I think I'll stick with the wife's stainless bowls. If I have any success with sourdough I'll revist the bannetons.
That bread sling might be worthwhile for my first venture, Any tips on those ?

The bread slings are way better than parchment and you have handles to lower into a hot pot. Just search bread sling on amazon, I even seen the slits made from parchment.