Sourdough breadmaking
Discussion
Boo152 said:
Happens to mine occasionally, no effect on the taste so it doesnt worry me.
Possible causes: Drying out and 'skinning' during the second rise?
That would create surface tension as the heat from within the bread tries to escape theres nowhere for it to go so hence the split.
Dough too wet: So rather than rise straight up it flows sideways at first, then as it rises further, the side of the tin is holding it fast, so again something has to give.
Possible solutions: Make deeper slashes - that would then create a point of least resistance. Also make sure your tins are very well greased so the loaf isnt sticking.
I think also the trick is to get them in the oven whilst still on the rise (before the starter has 'exhausted itself')
Some bakers advocate covering with clingfilm or a tea towel during the prove. Others say putting water or ice cubes at the bottom of the oven to create steam makes a better loaf, but never tried either of that myself.
I've made a few bloomers (not Sourdough) recently and they've been perfect, I honestly can't find a way to improve them other than shaping and the overall presentation. I use clingfilm on the bowl whilst doing the first prove and then a loose covering on the second prove (I copied Paul Hollywood). I also throw a jug of water into a tray at the bottom to create some steam whilst baking.Possible causes: Drying out and 'skinning' during the second rise?
That would create surface tension as the heat from within the bread tries to escape theres nowhere for it to go so hence the split.
Dough too wet: So rather than rise straight up it flows sideways at first, then as it rises further, the side of the tin is holding it fast, so again something has to give.
Possible solutions: Make deeper slashes - that would then create a point of least resistance. Also make sure your tins are very well greased so the loaf isnt sticking.
I think also the trick is to get them in the oven whilst still on the rise (before the starter has 'exhausted itself')
Some bakers advocate covering with clingfilm or a tea towel during the prove. Others say putting water or ice cubes at the bottom of the oven to create steam makes a better loaf, but never tried either of that myself.
I think my Sourdough culture is ready to go so I'll be giving that a blast in the next few days.
Looks like he's keeping his sourdough a lot wetter than I am, I'll add more water next time I feed it. Interesting to see he seals it in the jar too.
I've just succumbed on Amazon and bought his book (plus the hairy bikers curry book) as I really fancy trying quite a few of his breads.
I've just succumbed on Amazon and bought his book (plus the hairy bikers curry book) as I really fancy trying quite a few of his breads.
Hmmm, having watched Paul Hollywood's sourdough special last night I have mixed feelings - he seems more Showman than Chef these days - goes with the territory I suppose.
The Sourdough feature has been built up to be something special throughout the previews, but disappointed on the night - cant say I learnt anything new from it.
The Sourdough feature has been built up to be something special throughout the previews, but disappointed on the night - cant say I learnt anything new from it.
Boo152 said:
Hmmm, having watched Paul Hollywood's sourdough special last night I have mixed feelings - he seems more Showman than Chef these days - goes with the territory I suppose.
The Sourdough feature has been built up to be something special throughout the previews, but disappointed on the night - cant say I learnt anything new from it.
Was thinking slightly the same - I liked his trip to the different bakers (the malt loaf looked pretty special), the place in Hackney when the two of them were showing off to each other doing 2 handed rolling was cool. And I have a big thing for very fresh bagles.The Sourdough feature has been built up to be something special throughout the previews, but disappointed on the night - cant say I learnt anything new from it.
The sourdough he made didn't look like the one I want to bake though - very closed crumb. It's all in the taste I suppose, and I also noted his jars were sealed shut - perhaps in very big jars you can do this - but where would the "airborne yeast" come from?! It all looked like he'd never really done this before.
Loving the coverage of sourdough though! (and no, still haven't made my starter yet...)
Here's what I like:
RizzoTheRat said:
Gave mine about 12 hours overnight, and then about 3 hours this morning after I'd knocked it back. With double the amount of starter to flour than before it's come out much lighter than last time, but I managed to overcook it and burn the crust 
Great, I should be alright then 
I'm loving baking at the moment, not done a Sourdough yet but have been making bloomers and easy peasy flatbreads for chili and whatever else we fancy.
This thread have me a kickstart and coincidentally the Paul Hollywood TV show just fuelled the fire.
MagicalTrevor said:
Is it alright to leave it to prove for 12-13hrs or should I really be aiming for 6-7hrs?
I normally start mine off around 11:00pm - then leave to prove overnight.The speed of the rise varies from week to week, Friday morning for example, I nipped down just to check it @ 6:00am and it was flowing out of the bowl like lava, so had to deal with it immediately.
The previous weeks batch took till 9:00am to be ready for knockback.
Boo152 said:
I normally start mine off around 11:00pm - then leave to prove overnight.
The speed of the rise varies from week to week, Friday morning for example, I nipped down just to check it @ 6:00am and it was flowing out of the bowl like lava, so had to deal with it immediately.
The previous weeks batch took till 9:00am to be ready for knockback.
The speed of the rise varies from week to week, Friday morning for example, I nipped down just to check it @ 6:00am and it was flowing out of the bowl like lava, so had to deal with it immediately.
The previous weeks batch took till 9:00am to be ready for knockback.
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