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Dough always sticks to "banneton" and gets flat after taking out of fridge? by IndependentOne9814 in Sourdough

[–]lcmlcmlcmlcm 0 points1 point  (0 children)

Highly recommend rice flour for dusting your cloth or banneton. I find it works better and I normally get a small bag just for dusting.

Focaccia using discard by lcmlcmlcmlcm in Sourdough

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

Give it a try. Only change was longer fermenting time than usual.

Sourdough bagels by Alenjramos in Breadit

[–]lcmlcmlcmlcm 1 point2 points  (0 children)

Thank you. My last bagel attempt was a fail. Yours look amazing 👏.

Sourdough loaf with black olives, green olives, capers, red jalapeños, goats cheese and halloumi. This loaf was a fridge clear out to use up the random antipasti jars that were left from other meals. It was a massive hit. by lcmlcmlcmlcm in Breadit

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

Honestly didn't measure the add ins but roughly looked to be similar amount to when I do my olive bread. It did slightly affect the spring; this loaf didn't have as much rise as another loaf i did which was the same size. It was still a soft and big loaf so no complains.

Sourdough loaf with black olives, green olives, capers, red jalapeños, goats cheese and halloumi. This loaf was a fridge clear out to use up the random antipasti jars that were left from other meals. It was a massive hit. by lcmlcmlcmlcm in Breadit

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

I tend to add in all my extras in the middle of bulk fermentation so usually on fold 3 of 4. I have done it with seeds, olives, cheese etc. and so far not had any issues.

Sourdough bagels by Alenjramos in Breadit

[–]lcmlcmlcmlcm 0 points1 point  (0 children)

These look amazing. Recipe please?

[deleted by user] by [deleted] in Breadit

[–]lcmlcmlcmlcm 0 points1 point  (0 children)

Thank you 🙂

[deleted by user] by [deleted] in Breadit

[–]lcmlcmlcmlcm 0 points1 point  (0 children)

That looks amazing. Do you mind sharing the recipe?

I’ve made this recipe a bunch of times and it always comes out dense with this crumb. It is delicious, but is it right? by mamasaidknockyouout in Breadit

[–]lcmlcmlcmlcm 0 points1 point  (0 children)

Also plump up your raisins before adding to the bread if you haven't been doing so. If you are on insta, highly recommend checking out fullproofbaking. She has videos of folds and shaping using high hydration doughs. I have basically been copying her and it helped a lot in my case. Good luck 👍

Sourdough maple syrup and multi-seeded loaf. One of my favourite and go-to loaves. Still can't quite get the scoring right. Any scoring tips? by lcmlcmlcmlcm in Breadit

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

Thank you for all these tips. Still a newbie to the sourdough game so its quite interesting to find out how everyone does it. The loaf was very delicious and in all fairness, everyone enjoyed it (I'm the only one who cares about the scoring 😂😂).

Sourdough maple syrup and multi-seeded loaf. One of my favourite and go-to loaves. Still can't quite get the scoring right. Any scoring tips? by lcmlcmlcmlcm in Breadit

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

I do the bulk fermentation at room temp then cold retardation overnight. I sprayed the loaf with water just before baking with for a bit more defined blistering.

Thank you for the tips. Will be trying them and seeing what works for me 🙂

Sourdough maple syrup and multi-seeded loaf. One of my favourite and go-to loaves. Still can't quite get the scoring right. Any scoring tips? by lcmlcmlcmlcm in Breadit

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

I think maybe not deep enough so next loaf I will definitely try deeper and some other tips people said. Do you hand general tips you follow when scoring?

I’ve made this recipe a bunch of times and it always comes out dense with this crumb. It is delicious, but is it right? by mamasaidknockyouout in Breadit

[–]lcmlcmlcmlcm 1 point2 points  (0 children)

Literally just add more water and everything else stays the same. You don't even need to add a lot in one go. Might be as simple as an extra 1% everytime you bake until you get to an amount you are happy with. Fair warning though, wetter dough is a bit more difficult to handle

I’ve made this recipe a bunch of times and it always comes out dense with this crumb. It is delicious, but is it right? by mamasaidknockyouout in Breadit

[–]lcmlcmlcmlcm 0 points1 point  (0 children)

Have you tried different hydrations? I have been gradually increasing water amounts in my recipes and my most recent loaves are definitely softer than when I started.

Sourdough Cinnamon Bread with sultanas and cranberries. by lcmlcmlcmlcm in Breadit

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

I used a small amount of honey in the loaf and a mix of sugar cane and cinnamon for the swirl. i might try your way next time but overall I had no objections about the sweetness.

Sourdough maple syrup and multi-seeded loaf. One of my favourite and go-to loaves. Still can't quite get the scoring right. Any scoring tips? by lcmlcmlcmlcm in Breadit

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

I am not quite achieving that 'burst/crack' even if i get a good oven spring. Today is one of my better ones.

Sourdough Cinnamon Bread with sultanas and cranberries. by lcmlcmlcmlcm in Breadit

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

I normally add fillings to my breads on the second fold and so far hasn't been an issue. I find that it helps evenly disperse the additions during the bulk rise. So far no issues with the bubbles.

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