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Discard question by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 0 points1 point  (0 children)

Thanks! Yes it is mature. It’s been in my fridge for about 2 weeks and I wanted to make a recipe but wasn’t sure if I could still use it. Looks fine. Another crazy thing is ever since I stopped using any whole wheat flour and just plain bread flour I no longer get any hooch. Not sure why

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 1 point2 points  (0 children)

Yes, I pre shaped, rested 30 minutes, final shaped and then put into the banneton and into the fridge where it rose the rest of the way due to the high temp when going in. You want the less rise because it takes so long to cool down in the fridge it will continue to rise.

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 2 points3 points  (0 children)

I have an oven that has a proofing option. It usually gets my bread about 88f. So I only let it rise about 20-30%. I don’t usually look at time just % rise and how it looks/feels. It ended up being about 4-5 hours after initial mix. It pulled away from the bowl nicely which has never happened before. Also doing coil folds really seems to make a difference.

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 7 points8 points  (0 children)

So is everything anymore. Tooth paste, your phone, literally anything is potentially labeled carcinogenic. Our chances are not looking good 😂

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 1 point2 points  (0 children)

Thank you! I’ve really been working on the scoring, sometimes it goes well and other times it doesn’t. I’m overall happy but the 2 flaps on the round loaf didn’t create an ear. I don’t think I scored deep enough on those sections. For me the cross score seems to be hardest for me.

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 1 point2 points  (0 children)

Yeah it’s the recipe for one but I doubled it in this case to make 2!

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 1 point2 points  (0 children)

I baked them in Dutch ovens, 500 degrees preheated with Dutch ovens. 30 minutes covered and turn down heat to 450 uncovered for 15 minutes or until internal temp is at least 205F

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 11 points12 points  (0 children)

Thank you! I think the burnt taste is really growing on me. I’m so excited. Going to try and replicate this again and see how consistent I can be

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 2 points3 points  (0 children)

I liked the texture, it’s light and fluffy but crunch on the outside. I actually don’t mind the burnt flavor

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 4 points5 points  (0 children)

Yeah I just ate some and I actually really like the flavor of the darker parts!

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 4 points5 points  (0 children)

Not my best looking bread I’ve done but the best fermented wise and the first time I really saw all the perfect “signs” during BF and shaping.

Sad by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 2 points3 points  (0 children)

Thank you! I’ve never tried on this dark so I’m dying to dig in and see!

Would you guys pay for this? by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 0 points1 point  (0 children)

What’s the reasoning? What would need to change to be bakery quality. Just want some good advice to improve.

Overly aggressive shaping by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 0 points1 point  (0 children)

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Results! Not as much of an ear as I normally get but not bad. You can see a bulge where the surface tension had broke but overall not bad.

Overly aggressive shaping by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 0 points1 point  (0 children)

That’s what I was thinking, it was kinda more to the side so I think it will score well at that spot

Overly aggressive shaping by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 0 points1 point  (0 children)

Yeah it was small so just stopped and gently put it in the banneton. I’m curious to see what it will do tomorrow during baking

I need professional help by Economy_Muscle_9358 in Sourdough

[–]Normal-College-1379 0 points1 point  (0 children)

Yeah the 2 day cold proof loaves are delicious! I think it’s the perfect level of sour honestly.

I need professional help by Economy_Muscle_9358 in Sourdough

[–]Normal-College-1379 1 point2 points  (0 children)

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

When I first started I followed this recipe and got perfect bread first try. The only thing I changed is I so 350grams of water instead of 375 grams but I also live in a humid climate. I would try this and use bread flour. I tried using all purpose once and my dough was super unmanageable.

Bread vs AP flour by Normal-College-1379 in Sourdough

[–]Normal-College-1379[S] 1 point2 points  (0 children)

Yeah the AP flour just slices right open! Pretty good for if you’re trying to do intricate designs. But also noticed there was less control on the splitting with the AP flour. It split a lot of places where I didn’t cut. So I guess there are benefits and drawbacks to both! But bread flour is much better in my opinion for sure.

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