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Sourdough & Feeding The Starter

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Happy Sunday morning. Re: lame don't buy an expensive one, wooden stirrer stick from starbucks and DE blade (this one is a vokshod) total cost 10p max

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Posted (edited)
Happy Sunday morning. Re: lame don't buy an expensive one, wooden stirrer stick from starbucks and DE blade (this one is a vokshod) total cost 10p max

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So I went metal kebab stick and a blade brand I no longer use. Worked so much better than kitchen knife!

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Edited by rob177palmer

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I rather over-confidently promised to make some sourdough for a charity lunch at work. Then the weekend’s baking disasters happened!

 

Haven’t made two loaves before but really focussed on stretching every 30 mins for 4 hrs and kept the dough in the oven at a proofing temperature all evening. Even dared to retard overnight in the fridge (because everyone else seems to be able to make that work!!)

 

Here are the two loaves:

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Will try to take photos of the crumb as interested to see how they look.

 

However, the butch oven method seems to have produced the best rise and a more even crust. I need to improve my scoring techniques with the homemade lame tho as clearly not deep enough flap.

 

Overall, I was expecting to be very angry this morning and having to buy some from a local bakery to pass off as my own, but I think these will do.

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Oh, except that the loaf is stuck to the bottom of the le creuset. What should I have done to prevent that? Loaf just went in there clean and hot, no butter oil etc.

 

Suggestions for next time?

 

And suggestions for how the hell to prise it out of the pot?!!

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...a lot of prising with a flexible spatula sorted me. 57baeb793fe6f43f7bfd387046960ef7.jpg

 

Now they are out tho, not really massive difference in the rise.

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The creuset one feels denser but is smaller so not surprising really.

 

I think I need to go on a bread baking course!!

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Oatmeal will stop the loaves sticking, a light sprinkling, teaspoon full at most, before popping the dough in should fix it.


It doesn't matter how you get there it's only the end result that matters

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I’m going to experiment more with the creuset Dutch oven method. Result was a superb crust but back to cakey crumb.

 

Overall, the fridge retarding worked well, and didn’t need a banneton. I left for 8 hrs overnight but will leave longer next time.

 

All of the kneading seemed to add structure, but I must have been well above 75% hydration by the end due to kneading with added water 6-8 times. That proved difficult to manage.

 

Wife has suggested a baking course for a forthcoming birthday. Good plan I think.

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Rob the two things that have given me the most consistency are following recipe below from garydyke1 really carefully, and baking in the lodge (used to use le creuset but the lodge is better). The only other thing that can go wrong with this method for me is if the starter is too long post feeding, i find 4-5 hrs best. Rice flour is the business for the non stick part as well buy a bag. Resist temptation to vary things until you've got this method failsafe!

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Did a bake this week

 

Was off Ill on Thursday so started a dough. Felt rubbish and need to goto bed early. So, after 2 stretch and folds I put it in the fridge overnight

 

Got it out yesterday afternoon and bought back up to room temp.

 

Did 1 more s and f and chucked in the prover

 

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Profitec 700 | Compak E8

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You're getting there!

 

Thanks! Bit too much flour on that one as last few loaves have stuck

 

Need to get some rice flour in my nice flour order :)


Profitec 700 | Compak E8

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Yes, just a bit of rice flour does wonders especially if the loaf has good tension on it and you're using a lined banneton.

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I should pull my finger out and get on with this bread making, looks good guys


SAGE IS NOT A UPGRADE

 

 

:)

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Here's my latest bake. 75% Shipton Organic No4, 20% stone ground whole wheat, 5% stone ground dark (unsifted) rye. 20% starter, 80% water, 2% salt, 1% diastatic malt.

 

The starter was fed in the morning 1:2:2 and kept at ambient temp (20*C) for 10h. Autolyse for 25min with very warm water (~35C) and with the starter in the mix. 5min Rubaud mixing. FDT was 26*C. S&F every 15min for the first hour (wanted to strengthen the dough early on due to short autolyse and mixing)and every 30min for the second hour. One more S&F around the third hour mark. Total BF including the autolyse (as starter was in it) was 4h at 28*C. The dough had risen by about 50%. Gentle preshape as the dough was very quite proofy and strong, bench for 20min and shaped into a batard. 1hr proof at around 24*C and then 8h retard at ~5-6C. Baked in a Lodge combo cooker 20min at 250C, 20min at 230C.82c5c11b12316016c10f6160d7679a69.jpgdc4a22266ec4eb6c1069b341bd564894.jpg

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Here are my Sourdough Saturday offerings!

 

200g Starter at 100% hydration

800g Shipton mill Canadian Strong white

200g Shipton mill wholemeal

680ml Water

20g salt

 

1hr autolyse before salt

3 stretch and fold

Fridge overnight

Shaped, left to prove for 4 hours and baked last night

 

No ears but decent oven spring and it tastes delicious. Really nice sour flavour

 

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Profitec 700 | Compak E8

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I’ve had a fantastic day at Pollen in Manchester doing their sourdough course

 

Absolutely loved it. Learnt so much especially about shaping

 

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Profitec 700 | Compak E8

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Looks fantastic. I am in Manchester quite a lot, do they do numpty courses.


SAGE IS NOT A UPGRADE

 

 

:)

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I think you could do the course I did without any prior experience. If you are a beginner, they tell you all you need to know. And for those that want to go more in depth, there is plenty of opportunity

 

Great day


Profitec 700 | Compak E8

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my quick / cheat sourdough recipe

 

425gr french baguette white flour

150gr sourdough starter

245gr water

1tsp dry yeast

1tbsp olive oil

1tsp salt

 

mixing water and yeast, adding starter + flour ->autolyse ~30min & adding oil and salt finally

Fold then proofing in oven @50C [1hr]

shaping then proofing again in banneton (same oven @50C) [45min]

preheated oven @240C, baking with ~100gr of boiling water on bottom tray for steam [25min]

 

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little Rocket man ...

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Guys, an anyone recommend a good sourdough cookbook please? I as helpful as you have all been, I have a forthcoming birthday and thinking this could be a useful present.

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Vanessa Kimbell's book has been recommended here.

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Vanessa Kimbell's book has been recommended here.
I have it and I like it, but wouldn't recommend it to a relative beginner. It's so full of unclear instructions and outright contradictions it could make things more confusing.

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I have it and I like it, but wouldn't recommend it to a relative beginner. It's so full of unclear instructions and outright contradictions it could make things more confusing.

 

Agreed. It’s a bit overwhelming and in places confusingly edited

 

That said it is a gorgeous book full of fantastic recipes


Profitec 700 | Compak E8

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Got my supplies in for the weekend :)

 

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Got some seeds, T80 flour and baneton liners too


Profitec 700 | Compak E8

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