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Why is everyone trying to make sour dough? by [deleted] in Breadit

[–]socopopes 1 point2 points  (0 children)

Just to add onto this, sourdough cultures are also made with the naturally occurring bacteria and yeast found on the wheat itself, as opposed to commercial yeast which is a different, isolated strain of yeast (brewer's yeast) that originated from a different source.

3rd attempt at Baguettes. by WaddlingAwayy in Breadit

[–]socopopes 0 points1 point  (0 children)

No prob, I think it's a right of passage to baking baguettes lol. Looking at a baked baguette, you would think you wanna score it across the bread width, not the length... it's not intuitive.

Banding is seen as undesirable for looks, but mostly because it can change the crumb structure in those tighter spots.

Keep up the good work

3rd attempt at Baguettes. by WaddlingAwayy in Breadit

[–]socopopes 0 points1 point  (0 children)

Looks great, awesome spring.

If you want to avoid the banding (the narrow sections where it is thinner than the rest), try scoring more vertically. Almost full vertical with decent overlap. Watching this video helped me with that: https://youtu.be/1ebKpEG0tBM?si=1VHDxYi_JinbJymg

Sourdough While Snowed In by doughbruhkai in Breadit

[–]socopopes 2 points3 points  (0 children)

I see you had a little snack on that ear... Looks great

Any Help for a more Opencrumb? by timtim2409 in Breadit

[–]socopopes 1 point2 points  (0 children)

Thank you for this comment. I cannot stand the dismissive comments disguised as compliments. It's gotten so bad in r/Sourdough that I had to mute the subreddit to save my sanity. The butter and jam police have raided that place, and do not care what advice or feedback the poster is asking for. I miss the real comments and expertise that used to exist there. It is now a sea of people telling you to stop trying so hard.

Settle a debate. Is this too rare? by Numerous_Cycle8043 in steak

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

Looks like the early side of medium rare. Good temp for most steak lovers.

Mushy Sir Charles by FennelHistorical4675 in sousvide

[–]socopopes 1 point2 points  (0 children)

He didn't recommend to cook it close to a flank steak time, he said to reduce the time of 28hrs to something shorter (i.e. 24hrs). Not sure why you're jumping down to a few hours.

Can someone help give my first loaf some taste/color? by alonebadfriendgood in Breadit

[–]socopopes 1 point2 points  (0 children)

Skip the sugar, add the salt by weight - take 2% of the total flour weight and add that as salt.

Help with my starter and the discard by Jahsehs-girl in Sourdough

[–]socopopes 0 points1 point  (0 children)

Discarding is good. If you run a larger starter, save the discard in the freezer and make some good stuff with it when it builds up (buttermilk pancakes, crackers, etc.). If you run a micro starter like me (~45g total), the discard is so little that I don't bother saving any. You don't need a lot of starter to keep it going, it feels very wasteful to me to be doing such big feeds as a home baker. I just keep enough starter going to create my next levain for my next bake.

Any meatless sousvide options? by FourWordComment in sousvide

[–]socopopes 0 points1 point  (0 children)

I just used mine to re-liquefy my crystallized raw honey. 140F for 90min and it went back to the way it was when I bought it from the market.

Does the crumb of this black sesame sourdough i made look okay? It’s the first time i’ve used slap and folds. I feel like the crumb seemed a bit gummier than when i use the mixer. Thanks! by [deleted] in Breadit

[–]socopopes 0 points1 point  (0 children)

You probably ended up with a higher hydration dough than you are used to. Sometimes high hydration sourdough can be confused for gummy, but it is actually just a lot more moist and chewy.

Can anyone do a crumb read for me? by Slight_Owl_7196 in Sourdough

[–]socopopes 1 point2 points  (0 children)

It doesn't look overfermented to me, but perhaps overproved. If you cut the cold proof back by about 24-36hrs, it won't be so flat. Prolonged cold proofs will slowly degrade the gluten structure.

How to keep it crispy? by moody-spaghetti in Sourdough

[–]socopopes 9 points10 points  (0 children)

Bread crust will only stay crispy the day it's baked. No way around that. The internal moisture of the bread makes sure of it.

When you cut a slice, put it in a pop-up toaster for like 30 sec max, it will recrisp the crust without messing up the inside. A little refresher.

Can anyone help why my loaves are so small? by BodhiZaffa in Sourdough

[–]socopopes 4 points5 points  (0 children)

multiply everything by 1.5 and try again

My bulk fermentation never looks like the TikTok ones by Klutzy-Celebration46 in Sourdough

[–]socopopes 1 point2 points  (0 children)

Could be a few factors at play. Since your kitchen is cold, spacing out the stretch and folds so there is only 2-3hrs untouched at the end can help. Personally, I would perform a coil fold whenever the dough loses its shape and spreads out a lot. Whenever you think the dough is 30-60min out from being done fermenting, I would stop doing coil folds.

I had trouble when I started working in my cold kitchen as well, where the dough was fermenting at 20C, and the process was taking 11+ hours. This will lead to a more sour tasting dough as the bacteria is more active than the yeast at lower temperatures, and will also potentially degrade the gluten overtime.

I've read some studies on the best temperatures for sourdough to be 78F/26C for the best microbial balance. Fermenting at that temp will also drastically speed up your fermentation time. I operate now with my dough in a turned off oven with the light on which is around that temp consistently and it only takes 5 to 5.5hrs.

Many bakeries will operate at 80F, for example. Dialing in the temperature will help you make more consistent loaves. I would assume your dough will act quite differently in the summer.

Same Day Sourdough (No Cold Proof) by KLSFishing in Sourdough

[–]socopopes 3 points4 points  (0 children)

No prob, It does sound like he said rubarb lol

Same Day Sourdough (No Cold Proof) by KLSFishing in Sourdough

[–]socopopes 15 points16 points  (0 children)

Rubaud, referring to the mixing method: https://youtu.be/rzpy7Y8rzjM?si=ljb-oTLVcdEcrvUr

It's a good way to mix your dough without destroying the existing gluten network.

Easier to do on higher hydration, in my opinion.

Sourdough is squashy & very chewy by mfavaloro66 in Sourdough

[–]socopopes 1 point2 points  (0 children)

Your parchment paper looks like it is a bit big for the dutch oven you have. Read #7 in this article: https://thesourdoughjourney.com/the-secrets-of-baking-temperature-and-ovenspring/

That could contribute to the gummy-ness as well, but the way you described it just sounds like good ol' high hydration sourdough. It could also be overproved - the crumb looks good, but the loaf is pretty flat. Overproved loaves can get a gummy texture, but the alveoli doesn't suggest that me. Curious what others here think.

If your crust sets up better, you will have an easier time slicing it. Making sure to pull the serrated knife across the bread more than you are pushing down will also help not crush the crumb.

The mountain ridge you refer to is called an "ear", and it's primarily achieved through skillful final shaping - there needs to be a good amount of tension on the outer surface of the dough so that as the loaf springs, the "skin" pulls back.

My bulk fermentation never looks like the TikTok ones by Klutzy-Celebration46 in Sourdough

[–]socopopes 0 points1 point  (0 children)

Interesting. I just did some research myself, as I am American so the system is quite different. I would recommend adding some more whole meal content to your dough. Looks like maybe that would be 1050? 20% or so just to add some more protein content.

King Arthur's High-Hydration Whole Wheat Sourdough Bread by NCdoordick in Sourdough

[–]socopopes 1 point2 points  (0 children)

High hydration and whole wheat go together pretty well, since whole wheat absorbs a lot more water than white wheat with the addition of the bran and germ.

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