Sourdough Practice ( for this week )

[mosparky]

No kidding on the Bread Oven prices. I just looked them up and prices are all over the place. Then we get into size and shapes and it gets mind boggling. I'll stick with the 6 Qt enameled Lodge for now, but some of the pricing entices me to just do it and have it on hand when I want it. (like a bunch of other stuff I got that hasn't been used yet.)

 

[Fueling Around]

Thanks Ryan . I have some bags coming for freezing . We'll see how they work .
...

I just freeze half loaves in bread bags I got at Publix bakery.
My mother was a huge bread baker and that's all she used and this was her thawing technique:
When you take it out of the freezer, remove the bag and brush off any accumulated frost, and rebag in a new bag and thaw in fridge.

 

[chopsaw]

I'll stick with the 6 Qt enameled Lodge for now, but some of the pricing entices me to just do it and have it on hand when I want it.

Dutch oven works for sure . Get a silicone sling if you don't already have one . Makes it a lot easier . The problem I had with the Dutch and parchment , is getting color on the sides . After taking the lid off I would tear as much of the parchment out as it could .
My Son bought me the Le Creuset for Christmas . I was shocked . After having used it , I would spend the money on one if I needed another . Not suggesting you do , but I thought no way is that worth that . After using it I've completely changed my mind .

If you get looking to buy one , somethings to consider . Size , meaning the inside size of the bottom . I see some are 11" , mine is 9 1/2 " . That keeps the bottom from spreading to much . Depends on the batch size , but most are around 450 / 500 grams ( flour ) that I see .

Finish inside . A dark color works best in my opinion . I used my Son's enameled DO , and scorched the white inside .

Mine is matt black . I see a lot that are shiny / gloss . I think the matt finish also helps to keep the bottom from getting dark , more so than a gloss finish . Just my feeling .

Smooth or ridged bottom . Mine is ridged . Apparently that helps to keep the shape , because it resist the bottom spreading outward .

Knob on the lid should be big enough and easy to grab with an oven mitt or whatever you use .
Not suggesting you buy a certain one , but just some things to consider . How much you''l bake bread comes into play as well .

I just freeze half loaves in bread bags I got at Publix bakery.
My mother was a huge bread baker and that's all she used and this was her thawing technique:
When you take it out of the freezer, remove the bag and brush off any accumulated frost, and rebag in a new bag and thaw in fridge.

Good info John . Thanks bud . I have some of the plastic bread bags , and just bought some of the windowed paper bags , and 2 that are supposed to be for storage , freezer or transporting .
They have a liner on the inside . Machine washable , freezer safe . Has a zipper . I'll have that ripped of in short order . There's a loaf in the white one . Says they'll hold 2 . Looks like it will .

Publix bakery.

When I go south , I consider Publix a tourist attraction .

 

[clifish]

questions,

The bread sling just makes it easier to place the dough and remove the bread? Assume it stays in for baking?

Is a proofing bowl a requirement? what is the benefit for it?

 

[02ebz06]

The bread sling just makes it easier to place the dough and remove the bread? Assume it stays in for baking?

I got enabled, I bought two.

 

[clifish]

I got enabled, I bought two.

I have not even activated the starter yet and I have this and proofing equipment in my Amazon cart...lol

 

[chopsaw]

First things first . I learned most of what I'm doing from watching and talking to Rick .
Also reading through links he provided , and some questions to him directly .

The bread sling just makes it easier to place the dough and remove the bread? Assume it stays in for baking?

I was using a Dutch oven and parchment paper . PITA in my opinion , plus you're gonna get burned at least once . The sling makes loading a bunch easier , plus allows better air flow around the outside . The parchment also " shapes " the outside bottom edge . Not really a problem , but it's won't be round or smooth . Mine weren't anyway .

Is a proofing bowl a requirement? what is the benefit for it?

Another truth told ,,, I bought mine because he was using one . You also see them in most of the sourdough stuff you watch .
After using it I feel it serves a purpose . The dough goes in upside down . Coat the bowl with rice flour . Helps to dry the top , and hold the shape . Proofed overnight in the fridge , then into a preheated oven right out of the fridge . Makes scoring way easier to score also .
This is from another bake , but you can see how it shapes the loaf .
Just put in ,

After rising / proofing ,

Then turned out ready for the oven ,

This is all stuff I learned from Rick . based in hands on , but followed his lead for sure .
I got 2 more batches mixed up and on the counter . Haven't even sliced into the last 4 yet .

 

[mosparky]

Great points on the bread oven !! I really had not even considered any of them. I will now.
I do have 2 silicon bread slings. When getting started with the starter I thought I would soon be making bread. After looking at the options and prices of the slings, I thought it was a no-brainer. They were just too cheap to screw around with parchment. I think I got 2 (if I can still find them).
The banatons are under consideration for now.

 

[Fueling Around]

A banneton is a must for the high hydration (water to flour ratio) sourdough as it sucks out a bit of the water as Rich (and Rick) point out and it shapes the final proof before putting in the cooking vessel. I cold proof for 48 hours to develop more flavor both in a banneton or a loaf pan. Loaf pan dough is lower hydration so it doesn't need the wick of a banneton.
In a dutch oven, I use a good layer of corn meal to prevent over browning the bottom of the boule. A dutch oven has more mass and hold a lot of heat.
My wife occasionally bakes gluten free and that mix is mostly rice flour. That's what I use to dust the banneton.

 

[clifish]

A banneton is a must for the high hydration (water to flour ratio) sourdough as it sucks out a bit of the water as Rich (and Rick) point out and it shapes the final proof before putting in the cooking vessel. I cold proof for 48 hours to develop more flavor both in a banneton or a loaf pan. Loaf pan dough is lower hydration so it doesn't need the wick of a banneton.
In a dutch oven, I use a good layer of corn meal to prevent over browning the bottom of the boule. A dutch oven has more mass and hold a lot of heat.
My wife occasionally bakes gluten free and that mix is mostly rice flour. That's what I use to dust the banneton.

is there a difference in material for a banneton? I see them in rattan and silicone.

 

[Fueling Around]

Get a natural rattan with a cloth liner

 

[clifish]

Get a natural rattan with a cloth liner

figured, a silicone one would like be using any solid container

 

[chopsaw]

The banatons are under consideration for now

is there a difference in material for a banneton? I see them in rattan and silicone.

I bought the same brand that Rick was using . Bulka . They are wood pulp and don't need a liner . Dust them with rice flour . I bought mine through Amazon .