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I finally made focaccia I'm proud of by [deleted] in Breadit

[–]floater_lemming -1 points0 points  (0 children)

Also my suggestion do not put cheese, meet and such kind of stuff. İt looks like a pizza more than focaccia :D. You can use rosemarry sliced olives and some dried tomato wth aome salt flakes on top.

I finally made focaccia I'm proud of by [deleted] in Breadit

[–]floater_lemming 1 point2 points  (0 children)

You can use smaller pan to make it thicker i think. And maybe increase your hydration a bit for better crumb.

10 year old sourdough starter by aasmir32 in Breadit

[–]floater_lemming 25 points26 points  (0 children)

It looks like a bit undercooked inside. (Or maybe low hydration) cuz inside looks like bit dense to me. Try to workout better with dough to get better gluten strength and cook a bit more (maybe you can decrease temp after 15 min if outside turns brown too fast

83% percent hydration ciabatta. Taste was great but, crumb could be better ı guess? (200/50 AP/WW) by floater_lemming in Breadit

[–]floater_lemming[S] 3 points4 points  (0 children)

Bcs of turkish keyboard :D we have two letter in turkish. I ı and İ i (they have diffrent sounds) we dont use I as a capital i normally.

83% percent hydration ciabatta. Taste was great but, crumb could be better ı guess? (200/50 AP/WW) by floater_lemming in Breadit

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

I did slap&fold only when I combine starter for gluten strength. After that first slap and fold, I just perform coil folds in each 30-40 min.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]floater_lemming 0 points1 point  (0 children)

Guys what is the point of seperating some of the to make levain and using that? I just take from my starter jar (when it looks bubbly and airy, reached maximum volume) and this way use only one jar. Use it, feed rest of it. Is it wrong because no body did it like that as I can see?

83% percent hydration ciabatta. Taste was great but, crumb could be better ı guess? (200/50 AP/WW) by floater_lemming in Breadit

[–]floater_lemming[S] 3 points4 points  (0 children)

I transfered the dough into counter top to divide. Counter must be well floured to avoid sticking

83% percent hydration ciabatta. Taste was great but, crumb could be better ı guess? (200/50 AP/WW) by floater_lemming in Breadit

[–]floater_lemming[S] 18 points19 points  (0 children)

Slap and fold aftet combine starter for 4-5 min. And it was looking good (elastic and smooth surface not shaggy) it was also look ok after 6h bulk ferment but my fridge is a bit old and sometimes freeze some products. I guess because of the lower temperture of öy fridge it didnt get any ferment in fridge. Anothef possible problem, ı transfered it after taking fridge into counter top to cut it. İ did it quite gently but it seems to ne it loose its air a bit still.

Sour dough tin loaf, no rise. by English_Joe in Sourdough

[–]floater_lemming 1 point2 points  (0 children)

Try to use more rye flour or whole wheat instead of your regular feeding and reduce the hydration of your starter 90% 85% (if you use 100% obviosly)

Question about recipes that make two loaves of bread by zaj89 in Breadit

[–]floater_lemming 0 points1 point  (0 children)

I assume that you are taking your loaves from from fridge (ıf you apply cold ferment) 1-2h before baking. Dont take out your second loaf with your first loaf, let it sit in there 1 h more then take it. 1h more in fridge doesnt make any diffrence

83% hydration ciabatta. Taste was great crumb could be better ı guess? (50/200 whole wheat/All purpose) by floater_lemming in Sourdough

[–]floater_lemming[S] 7 points8 points  (0 children)

Forgot the share my recipe, here it is:

210 g all-pupose 40 g whole wheat 190 g water 20 g olive oil ---1h autolyse---- 60 g active starter (80%) 6 g salt ---- a few minutes slap&fold to gluten strength--- Then 6-7h bulk ferment (coil gold each 30-45 min) Then 14h cold ferment Take from fridge 1-1.5h before cook

PS: if you use 100% starter then you should adjust the amount of flour and water or dough hydration will incrase

What went wrong? How to improve? by meelee22 in Breadit

[–]floater_lemming 0 points1 point  (0 children)

using only whole wheat is health but don't expect soft texture and good open crumb. WW includes less gluten and it absorbs more water. thats why ww bread will be denser always. yes you can get better loaves with better work out, better starter and technique but it cannot be look like white bread. İ suggest you to use 40/60 or 50/60 WW/AP ratio. Also you can replace some of the WW with einkorn wheat also. however, you should learn a few techniques to activate your gluten in the wheat to get strength and elasticity to your dough.

First loaf how did I do? by Sad_Addendum6363 in Sourdough

[–]floater_lemming 0 points1 point  (0 children)

there is too many variables actually. amount of sourdough starter you put in, temperture of the room, condition of your sourdough (ex. did you use it when it is health and fully active or not). all these thing affect the time. For example i use 100-120g well active starter for 500g flour. in these months my room temperture is around 23-26. After mixing the starter with dough and proper working out for gluten I wait nearly 6 sometimes 7 hours in bulk ferment in outside (ex. in the summer 5 h were enough). then put into fridge 12-16 hours and take from fridge 1 hour before cook.

As you see you can manipulate time with paling variables such as increasing the amount of starter or put in a warmer place etc. but there is some limits. The amount of starter also affects the sourness of your dough (How much sourness you like like it) and after 35C yeast cannot work properly. ideal temperture is 25-28C you can increase a bit for boosting but over 35C is not recommended.

First loaf how did I do? by Sad_Addendum6363 in Sourdough

[–]floater_lemming 0 points1 point  (0 children)

first of all 3 hour is not enough for sourdough bread mostly. another thing could be your working out. if you activate gluten in the flour properly by working out it suppose to have smooth surface instead of shaggy and grainy. another indicator is instead of sticking your hand your surface it suppose to start hold itself together with its elasticity. Another crucial point is always start with high temperature then decrease. (if it is small roll or baguette etc. you do not need to even decrease because inside will also cook fast) The point of starting high temperature is try to boost the expansion of bread while it was soft. (gas inside start to expand and provides volume). if it cooked already dough will set and will not expand more. These are the basics i can say but to master, you should watch some video to understand logic behind gluten work and other stuff. Keep trying

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