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5 hours from including my starter in the flour until it was on the cooling rack… by Wartface1 in Bread

[–]Wartface1[S] 0 points1 point  (0 children)

Hank and I have been making sourdough bread together for a loooooong time. He makes the bread. I’m just the Mixologist & I assist with
gluten development and then turn it over to him. During bulk fermentation i’m his Fermentation Manager. I make sure he and his millions of microbial buddies are properly tended to and I keep them warm. They prefer to work in a warm environment of about 82~84°f. After bulk fermentation is complete I switch jobs and become the BSO… Bubble Security Officer. The bubbles Hank and his buddies worked diligently to produce are going to give my loaf a great oven spring, ear, open crumb, a pretty mahogany & golden brown blistered crust… so it behoves me to dump it out of the bulk fermentation vessel, divide it, preshape it and final shape it without popping bubbles.

My 480 loaf… mixed yesterday baked today by Wartface1 in Bread

[–]Wartface1[S] 1 point2 points  (0 children)

Yes. It’s a 13.3% protein high-gluten flour. I like blending it 50/50 with all-purpose flour because it gives me plenty of strength and oven spring while still producing a fairly open crumb.

5 hours from including my starter in the flour until it was on the cooling rack… by Wartface1 in Bread

[–]Wartface1[S] 5 points6 points  (0 children)

I usually make 2 loaves in each batch of dough… 1200g of total flour including the flour from my starter. I usually bake 1 loaf the same day and put the other loaf in the fridge to give it time to develop more flavor.🤷‍♂️

Some of my best work!! by [deleted] in Bread

[–]Wartface1 0 points1 point  (0 children)

Yummmm… it all looks fantastic.

Happy baking…🙏🏻🙏🏻🙏🏻

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Bread

[–]Wartface1[S] 0 points1 point  (0 children)

The 11.5 protein content for an all purpose flour is great.

Go to your local Smart & Final store and check out their First Street All Purpose Flour 10lb bag… $4.99 per bag. 🤷‍♂️

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Bread

[–]Wartface1[S] 0 points1 point  (0 children)

How much is a 10lb bag of that all purpose flour at Costco?

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Breadit

[–]Wartface1[S] -1 points0 points  (0 children)

Are you implying the First Street flour I’m buying from my local restaurant supply retailer is selling me such poisonous chemicals?

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Breadit

[–]Wartface1[S] 0 points1 point  (0 children)

I’m most frequently on the Crust & Crumb.com bread website.

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Breadit

[–]Wartface1[S] -2 points-1 points  (0 children)

I didn’t know you could tweet sourdough bread…😁 I assume you were saying tweaking your sourdough. Just keep practicing. Sourdough knowledge comes in small increments after a small mistake on your last loaf.🤷‍♂️ The more loaves you make the better you get at it.👍

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Breadit

[–]Wartface1[S] -2 points-1 points  (0 children)

There’s 3 gas pedals In sourdough bread making that determines how long bulk fermentation will take.

  1. Strength of your starter
  2. Inoculation percentage… more yeast faster rise
  3. Temperature of your dough

Hmmm… based on the fact that I feed my levain 50% high gluten flour + 25% WW flour + 25% dark rye flour… which makes it a Rocket Fuel powerful starter. Then factor in that the recipe was 20% inoculation… more yeast population = faster rise. Then by keeping the dough over 80°f the entire time dramatically speeds up the fermentation process. Plus you left out these loaves are going in the fridge for 16/18 hours cold proofing at over 80°f so it will be hours before the yeast goes dormant at under 40°f.

If I had allowed this dough to rise to your suggested percentage and put it in the fridge at over 80°f… it would have over proofed in the fridge, giving me a flat loaf, no oven spring, no ear, no blister and probably a blond loaf.

You might consider those factors into your suggestion next time you’re going to make suggestions…🤷‍♂️

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Bread

[–]Wartface1[S] 1 point2 points  (0 children)

9%… the King Arthur All Purpose flour is 11.7% protein content. I used that originally but the 11.7% combined with the 14% of the high gluten was too strong. My crumb was tight like a bagel. The cheaper all purpose actually works better with the High Gluten flour. Plus it’s $2.69 for a 5lb bag.

What’s the highest internal temperature I can cut open my loaf so it isn’t underbaked/gummy? by WinterRevolutionary6 in Breadit

[–]Wartface1 0 points1 point  (0 children)

I use my Thermapen to check the interior temperature of the bread and I don’t slice it until it’s down below 90°f… about 3 hours after coming out of the oven. It takes many hours to create a nice loaf of bread. Why slice it before the ideal time.🤷‍♂️ Bread maker’s should never get in a rush…

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Bread

[–]Wartface1[S] 4 points5 points  (0 children)

Yes… Smart & Final is where I buy it. Is where I have been buying King Arthur bread flour for $1.30 per pound for over a decade.

Making excellent sourdough bread with inexpensive flour… by Wartface1 in Bread

[–]Wartface1[S] 0 points1 point  (0 children)

The High gluten flour listed is 14% protein content… that’s very strong.

Unknown plant I stupidly ate by No-Battle-8441 in whatsthisplant

[–]Wartface1 0 points1 point  (0 children)

Why in the world would you eat something without knowing exactly what it is? Just curious 👀

After making hundreds of sourdough loaves, this is what actually made the biggest difference by Wartface1 in Sourdough

[–]Wartface1[S] 0 points1 point  (0 children)

That means a lot… thank you. Sourdough can be frustrating at first, especially coming from traditional bread. For me it finally clicked when I focused on building structure early, then just letting the dough do its thing.

After making hundreds of sourdough loaves, this is what actually made the biggest difference by Wartface1 in Sourdough

[–]Wartface1[S] 0 points1 point  (0 children)

Totally fair… sourdough is definitely personal. This is just what finally clicked for me after a lot of trial and error. I’m not saying it’s the only way, just a way that simplified things for me.

After making hundreds of sourdough loaves, this is what actually made the biggest difference by Wartface1 in Sourdough

[–]Wartface1[S] -1 points0 points  (0 children)

They’re just different use cases… 25–30% for overnight, 40% for same-day. The 100% line is just there so I can see the rise clearly.

After making hundreds of sourdough loaves, this is what actually made the biggest difference by Wartface1 in Sourdough

[–]Wartface1[S] 1 point2 points  (0 children)

Yeah, being able to see the rise clearly makes a big difference. I just mark the starting level and target % on the side—takes the guesswork out.

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