Jump to content
Neill

Sourdough & Feeding The Starter

Recommended Posts

22 hours ago, Jony said:

 

Marriage's Canadian strong flour and TSK Sourdough, if I haven't replied. I'm sure I will get it soon. Haha


SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites
Just now, The Systemic Kid said:

Let's see the crumb🤞

Face palm moment. I don't even want to to do it, for my embarrassing bread. But it will only move me forward.

 

IMG_20190611_184842.jpg

  • Like 1

SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites
Posted (edited)

I've had my fair share of these :) It's most likely underproofed and the large holes are due to shaping mistakes - probably a lot of flour used which left pockets of air. Fool's crumb is what Trevor J Wilson calls this I believe. Err on the side of too long a bulk ferment. If you have a glass bowl, use it. The dough should have lots of bubbles that you can see on the side of the bowl.

Edited by bronc

Share this post


Link to post
Share on other sites

I do agree from what you have said, was fridge for 15hrs so yes was a little busy. all thee above.

 

Thanks

 

Pizza soon haha


SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites

We've all been there as Bronc says -chalk it up to experience.


Londinium-R - EKS43 running SSP Silver Knight burrs

Share this post


Link to post
Share on other sites
Posted (edited)

Will do, the first flat one was very tasty, second one not so but edible, but I don't actually mind getting things wrong. Should help me along the way.

 

Plus thanks for your help and recipes. To every one.

Edited by Jony

SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites

@Jony Definitely underproofed. Not talking about time in the fridge, it doesn't do a whole lot there unless the fridge is too warm. You've not spent enough time in bulk, or at a too low temperature. It doesn't take many degrees difference before a dough needs hours more in bulk.

Many say "watch the dough, not the clock", which is absolutely right, but I believe many struggle with this because they don't know what the dough should feel or look like. Until you get experience with how it should feel, it's guesswork really. 

One method that helped me a lot was to look at increase in volume. That is s pretty reliable way that works universally. The exact increase is not aøl that important, but if you try to finish bulk when it has increased 30-50%, you are in the right territory. It can even go to 100% and make a respectable loaf, but I'd recommend aiming for 30-50%. 

Easier done with a transparent bowl, but also doable with one you can't see through by measuring the distance from the rim of the bowl to the dough after it has relaxed 30-60 minutes and spread itself out in the bowl. When you got that distance, you can transfer the dough to a new bowl and measure right away, or do the next measurement before next time you bake.

With the bowl empty, fill it with water to the same spot the dough reached and measure the volume or weight of the water. Then add 50% more water and measure the distance to the bowl again. That marks the point where you don't want the dough to rise above. Next time you let the dough sit (with strech and folds every 30 minutes the first 2 hours, then every hour) until it has reached that point. Then you flip it out and do the rest of the stuff.

  • Like 1

Share this post


Link to post
Share on other sites

Thanks.


SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites

I'm getting the urge to try this now. I quite like sour-dough bread since my gf buys it a lot from her local Polish supermarket (they bake it fresh there).

Going to have to go back through 63 pages now! :classic_rolleyes: maybe by Christmas time I'll have a go.. :whistle:


Input: 'Terranovered’ Versalab M3 + Mahlkonig EK43 Turkish burrs + Niche

Output: KVdW Speedster + V60 + AeroPress + Syphon + Bialetti Induction Moka Pot + Bialetti Mucka Express + jar of instant for visitors..

Share this post


Link to post
Share on other sites

200 white 160 wholemeal 40 dark rye +100g 50/50 starter well past ideal feeding (10hrs)

1hr autolyse 5hrs bulk with folds 12hrs fridge. Pretty good even crumb and nice flavour

 

20190615_135814.jpg

20190615_220452.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Well this seemed ok, this was already in the fridge, with my other bread I did. Can't believe two different with more or less same routine. Odd. Back on it next week. Doing pancakes tomorrow.

IMG_20190612_134210.jpg

IMG_20190612_135055.jpg

  • Like 2

SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites

@Jony what's the weight of your loaf prior to baking and what temp do you use and for how long? Hard to tell but middle looks more moist than edge of crumb. 


Londinium-R - EKS43 running SSP Silver Knight burrs

Share this post


Link to post
Share on other sites
2 hours ago, The Systemic Kid said:

@Jony what's the weight of your loaf prior to baking and what temp do you use and for how long? Hard to tell but middle looks more moist than edge of crumb. 

Was your Sourdough recipe 300/100/100 I think it was  White Canadian Whole Rye and Spelt 20/25 mins both ways temp will drop slightly crappy oven I have temp gauge in oven.


SAGE IS NOT A UPGRADE

 

 

:)

Share this post


Link to post
Share on other sites
On 04/06/2019 at 09:51, Zephyp said:

I usually don't buy more than I spend in the next month or so. I did buy some pizza flour in a 25kg bag that I'll need a year to spend. Put as much as I could in the freezer and the rest as cold as I could find.

If you store flour for longer periods of time, you could freeze it, or freeze and then move somewhere else. I've read that if you freeze flour for 45 days, it can be moved to room temp since it killed off any potential beasts.

Thanks! 


little Rocket man ...

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • About:

    Coffee Forums UK is the UK's premier coffee forum Started in June 2008 by Glenn Watson, we now have more than 22000 mainly UK based members, and welcome more than 3000 members and visitors from around the world each day! With strategic investment and digital expertise from the Jackson Lockhart team (Tait Pollack and Adam Bateman), we are taking Coffee Forums UK to the next level, and are delighted to share the journey with you.

    New Members:

    We are often referred to as the friendliest forum on the web and we look forward to welcoming you onboard.

    Terms of Use

    Advertising

    Coffee Forums Media Kit

    Buy Advertising Space

    Donate

    Get Your Supporter Badge (per year)

×
×
  • Create New...