Sourdough breadmaking
Discussion
I stuck religiously to the recipe, even bought a banneton. It stuck when I flipped it out, so we got some distortion. I used so much flour too. Due to this it got a bit wrinkly going into the dish. In the oven now so time will tell!
Am I missing something for the banneton? Does it get better as you go as it ‘wears in’?
Am I missing something for the banneton? Does it get better as you go as it ‘wears in’?
What sort of flour did you use? If you used bread flour, that will be why you had problems with it sticking. You need to use a gluten free flour (e.g. rice flour) to dust the banneton.
illmonkey said:
I stuck religiously to the recipe, even bought a banneton. It stuck when I flipped it out, so we got some distortion. I used so much flour too. Due to this it got a bit wrinkly going into the dish. In the oven now so time will tell!
Am I missing something for the banneton? Does it get better as you go as it ‘wears in’?
Am I missing something for the banneton? Does it get better as you go as it ‘wears in’?
illmonkey said:
Yes thanks, I forgot about that. I even searched for rice flour last night. I’ll buy some before the next one.
She looks good! Almost touching the lid
The progress from a few weeks ago looks ridiculous from this photo - hope it tastes as good as it looks - I would personally be a bit braver and let the crust darken a bit more but I've burnt a few playing this gameShe looks good! Almost touching the lid
J8 SVG said:
The progress from a few weeks ago looks ridiculous from this photo - hope it tastes as good as it looks - I would personally be a bit braver and let the crust darken a bit more but I've burnt a few playing this game
Yea, was reviewing with my mother and said similar.That photo was after half cooking. This is the end result
Vs
illmonkey said:
Yea, was reviewing with my mother and said similar.
That photo was after half cooking. This is the end result
You've smashed it, good work.That photo was after half cooking. This is the end result
I use bread flour to dust as it's all I've had, but use lots of it in the banneton and on the bread. I now have some rice flour, but yet to do a bake.
When I was (online supermarket) shopping for rice flour, I could only find brown or gluten free. WTF I thought, I just want normal rice flour! A quick google then told me that all rice flour is gluten free
.number2 said:
illmonkey said:
Yea, was reviewing with my mother and said similar.
That photo was after half cooking. This is the end result
You've smashed it, good work.That photo was after half cooking. This is the end result
I use bread flour to dust as it's all I've had, but use lots of it in the banneton and on the bread. I now have some rice flour, but yet to do a bake.
When I was (online supermarket) shopping for rice flour, I could only find brown or gluten free. WTF I thought, I just want normal rice flour! A quick google then told me that all rice flour is gluten free
.Here’s the crumb. 20% whole meal for a bit of flavour, will dial it down to 15% or less next time. Crust is a little chewy, maybe a bit more time with the lid on?
That's a great result, amazing progress. Not sure if you tried putting some ice cubes inside your DO but apparently this helps to get a crisp crust from the extra steam, so might be worth a try.
I experimented last weekend with adding more starter to my recipe, with varying amounts. My logic was surely more starter will just help get an even better rise? But that wasn't the case at all – after reading up on it afterwards, apparently too much starter breaks down the sugars in the dough too fast (or something like that).
I'll stick to my usual recipe and muck around with proving times next instead.
I experimented last weekend with adding more starter to my recipe, with varying amounts. My logic was surely more starter will just help get an even better rise? But that wasn't the case at all – after reading up on it afterwards, apparently too much starter breaks down the sugars in the dough too fast (or something like that).
I'll stick to my usual recipe and muck around with proving times next instead.
Ben Lowden said:
That's a great result, amazing progress. Not sure if you tried putting some ice cubes inside your DO but apparently this helps to get a crisp crust from the extra steam, so might be worth a try.
Thanks.I heard this can cause the pot to crack/explode! So wanted to stay clear...
illmonkey said:
Lol, sounds like something I’d do.
Here’s the crumb. 20% whole meal for a bit of flavour, will dial it down to 15% or less next time. Crust is a little chewy, maybe a bit more time with the lid on?
that looks amazing Here’s the crumb. 20% whole meal for a bit of flavour, will dial it down to 15% or less next time. Crust is a little chewy, maybe a bit more time with the lid on?
- nicely done 
-loving this whole process - the learning curve, the baking (it's quite relaxing and therapeutic I find) and enjoying eating the bread too
- another loaf will be made over the weekend Results haven't been as good for a few weeks - I found out why.
I thought my starter was sulking because I left it in the fridge whilst I was skiing or that the colder room temperature was hindering fermentation
Yesterday noticed I'd been using Allinsons strong rather than very strong bread flour (packets near identical but product very different - very strong is Canadian and more likely to be similar the flour that the west coast recipes typically use). Used up the rest of the strong and made up quanity with very strong about (50/50).
Even whan shaping I could tell that the dough was less sloppy and could feel more tension in the loaf when shaping.
Sprang nicely in the oven with a nice upturned 'ear' - normal service resumed.
I thought my starter was sulking because I left it in the fridge whilst I was skiing or that the colder room temperature was hindering fermentation
Yesterday noticed I'd been using Allinsons strong rather than very strong bread flour (packets near identical but product very different - very strong is Canadian and more likely to be similar the flour that the west coast recipes typically use). Used up the rest of the strong and made up quanity with very strong about (50/50).
Even whan shaping I could tell that the dough was less sloppy and could feel more tension in the loaf when shaping.
Sprang nicely in the oven with a nice upturned 'ear' - normal service resumed.
Last weekends efforts.
Following the video posted before, and a recipe I found on Reddit, they’re coming out really well. It’s a weekly thing on a Friday to make, sat morning to bake, now and ends up lasting until Monday, have to toast it though.
Looks a bit boob-esque. That was using rice flour and it still stuck, but this was left in the fridge 2 nights.
Following the video posted before, and a recipe I found on Reddit, they’re coming out really well. It’s a weekly thing on a Friday to make, sat morning to bake, now and ends up lasting until Monday, have to toast it though.
Looks a bit boob-esque. That was using rice flour and it still stuck, but this was left in the fridge 2 nights.
illmonkey said:
Looks a bit boob-esque. That was using rice flour and it still stuck, but this was left in the fridge 2 nights.
Suspect it sucked up all the rice four whilst is was in the fridge.You can just bung the preshaped dough in the fridge on a covered tray and reshape when its time to bake. Bit of flour or oil + clingfilm. Handy with baguettes and pizzas.
I can't work out if or where you slashed it. I find a bold deep slash from 1 to 5 o'clock angling the blade slighty inwards with a slight outwards curve to the slash gives a really good spring and an 'ear'
ETA - I can see from your previous photos you are using a blade as I suggested
oddman said:
illmonkey said:
Looks a bit boob-esque. That was using rice flour and it still stuck, but this was left in the fridge 2 nights.
Suspect it sucked up all the rice four whilst is was in the fridge.You can just bung the preshaped dough in the fridge on a covered tray and reshape when its time to bake. Bit of flour or oil + clingfilm. Handy with baguettes and pizzas.
I can't work out if or where you slashed it. I find a bold deep slash from 1 to 5 o'clock angling the blade slighty inwards with a slight outwards curve to the slash gives a really good spring and an 'ear'
ETA - I can see from your previous photos you are using a blade as I suggested
I also don't struggle if it's just overnight, I think 2 nights done it in!
Yes, I have a blade and do the old curve slash. This one wasn't every deep, but older ones I get a better slash. I think this particular dough was too wet, hence the spread on the boob photo.
illmonkey said:
Banneton can suck it. I used plenty of rice flour, dusted, rolled the banneton to get it all over, dusted again. Fridge for 12 hours and got this. Makes for an interesting top though!
Glass bowl works better!
Do you spray the banneton with water before dusting it with rice flour?Glass bowl works better!
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