Sourdough breadmaking

[jmorgan]

Anyone got a spare oven?

[RizzoTheRat]

I think my dough was still a bit too wet, and I didn't cook the load long enough, resulting in a soggy lump of dough in the middle still. the end tasted fantastic though and I cut a couple of thick slices from the middle, chopped out the doughy bit, chucked them in a frying pan and bunged an egg in the hole I'll definitely be having another go next weekend.

jmorgan said:

Anyone got a spare oven?

Exploding dough or you are you now feeling the need to make 20 loaves a day?

[Boo152]

jmorgan said:

Anyone got a spare oven?

Whats up Jeff is yours fked?

[Boo152]

It's trial and error Rizzo...
Either make smaller loaves or bake for longer. Or hotter. Or.....?

My last weeks main batch was a wee bit underbaked as well, but on the other hand the pizza was ace!

[jmorgan]

Turned the grill on this morning for a bacon sarny and its borked. No baking today. Take the front off for shufty later and see what is going on, intermittent power, off at the breaker for now just in case. Hit the front and it worked, then it would stop, then work then fizz then stop, suspect loose connection.

[RizzoTheRat]

Boo152 said:

It's trial and error Rizzo...
Either make smaller loaves or bake for longer. Or hotter. Or.....?

Yeah, I wasn't expecting to get it spot on first time I made half a dozen rolls as well as the loaf, and bunged them in the freezer as soon as they'd cooled. I'll whip a couple out for Mondays lunch and see how they cooked.

[jmorgan]

Loose lucar on the selector switch. Back in business but by the time I cleaned out the unseen whilst it was out it was too late. Might be giving it a crack today.


Edit. Scrub that, have to give it a go later next week. Work schedule in the way. Ordinary bread I think today.

Edited by jmorgan on Monday 25th March 10:11

[jmorgan]

Right, looks like Sunday is my next best bet. Probably mix up on Saturday. This heaving monster needs to kept under control. In the fridge?


Edit. Made an ordinary cob instead yesterday. Think the trick is in the kneading.

[Boo152]

jmorgan said:

Right, looks like Sunday is my next best bet. Probably mix up on Saturday. This heaving monster needs to kept under control. In the fridge?

Yep get it in the fridge - then take it out again 1/2 day before you start your dough.

[NormalWisdom]

Will be splitting my starter tonight (it's rather lively) and then feeding both with a view to a test bake on Thursday evening and a big bake Saturday.

Pics to follow:

[RizzoTheRat]

Having used a load of my starter at the weekend, I've been keeping the remainder out of the fridge and feeding it daily to be ready for another batch this weekend. I forgot to feed it last night, and I went to do it this morning it was almost climbing out of the tub. Have I been overfeeding or has it just taken this long to get properly going? It'll be a fortnight old tomorrow.

[Boo152]

Sounds like all your starters are lively enough now to live in the fridge.

Once the starters are in the fridge, this will normally slow the action down a bit.

The amount you feed will depend on how much you will need at your next 'dough' day.

No point making more starter than you need, so a general rule is dont overfeed.

I try to aim to have just enough to start the dough off each week with a bit left over to go back in the fridge to start the processs again for the next weeks lot.

Edited by Boo152 on Tuesday 26th March 16:50

[Boo152]

This weeks speciality is of course Sourdough Hot Cross Buns to go alongside my main batch of bread.
Seemed rude not to!

[RizzoTheRat]

Having toasted some of my sourdough bread last night, I think it definitly had a slightly crumpety flavour, anyone tried making sourdough crumpets?

Also like the look of Paul Hollywoods pita's the other night.

Edited by RizzoTheRat on Wednesday 27th March 14:09

[Boo152]

RizzoTheRat said:

Having toased some of my sourdough bread last night, I think it definitly had a slightly crumpety flavour, anyone tried making sourdough crumpets?

Also like the look of Paul Hollywoods pita's the other night.

Not tried SD crumpets yet but they are on the list!

[NormalWisdom]

OK - So I cheated a little and got the bread-making machine to do the kneading

I think the mixture is a little wet but let's wait and see

In the bowl now ready for an overnight rise

Only did a 500g batch

[jmorgan]

Work schedule changed, might have got away with it today, got stuck into jam instead. 3 kilos of the stuff today, before sugar was added.

Planning on mixing it up Saturday night after work for a few loaves Sunday morning baking.

[RizzoTheRat]

Boo152 said:

Step by step guide to my weekend bake

INGREDIENTS:
1.5 kilo bag strong white flour
About half a litre of your starter culture
3 tablespoons of vegetable oil.
4 level teaspoons cooking salt
About 2 pints lukewarm water
Extra flour for dusting the worktop etc
Semolina for dusting if doing Pizzas or Naan
Lard for greasing the tins – better than oil due to higher burn temperature

Boo, how wet do you keep your starter? I just used 1kg of flour and 1 pint of water, and still needed to add a couple of handfulls for flour as I was kneading it. I'm wondering if my starter is a lot wetter than yours, I've been keeping it as a thick paste, should it be a drier dough?

[NormalWisdom]

So the mixture doubled (at least) in size



As it was quite wet, I baked for 25 minutes at 175c, turned out of tin and baked for another 5 minutes. Worked very well!! And the taste is superb, and toasted is totally orgasmic!!

[RizzoTheRat]

Looks good Normal

I started too late this morning, it's proving now and won't be ready to go in the oven until 10:30. So I'm now having the dilemma of do I have some cereal for breakfast now or try to hold out until after 100 for a warm sourdough bacon and egg sarnie

Third world problems.