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Sourdough & Feeding The Starter

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I’ve got some country loaves with poppseeds proving at the moment. Will send through some pictures in a bit when I’ve baked them off :)

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And another longer Retard tastes nice, Crumb when it cools

 

IMG_20191215_092654.jpg

IMG_20191215_094852.jpg

Edited by Jony
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SAGE IS NOT A UPGRADE

 

 

:)

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On 13/12/2019 at 16:50, Cooffe said:

never tried a Horsham bean before - will plonk on the to-buy list. Cheers for the espresso @ratty  give us a shout if you need help with the bread!

No doubt will need a bit of advice when I get started.

I've got some bread equipment but decided to invest in a large oval Banneton.

I've got a couple of small bread tins so intend to make around 900g in the mixing bowl before transferring to the Banneton and finally splitting between the two bread tins.

So at the moment the starter is in the fridge after I fed it for 24hrs first, great reaction from it bubbling away, and now laying lightly dormant in the fridge as to be expected

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Was in a rush so if its edible I'm happy done I my Pullman Tin

 

IMG_20191219_125130.jpg

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SAGE IS NOT A UPGRADE

 

 

:)

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Nice yours look sooo good

 

IMG_20191219_130614.jpg

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SAGE IS NOT A UPGRADE

 

 

:)

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3 hours ago, Cooffe said:

@Jony haha cheers - they were claimed so no crumb shot :(  your crumb looks perfect for sandwiches mate.

Number 2 friendship bread, now with crumb

 

IMG_20191219_144023.jpg

IMG_20191219_172513.jpg

Edited by Jony
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SAGE IS NOT A UPGRADE

 

 

:)

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Finished the Xmas shopping today. I was in the supermarket before 7.00am this morning.

Later I had to take some meat round to my friend's house who works in Jersey and is back for Xmas. It was posted to me from Scotland where I purchase my Xmas and New Year's meat from.

That was a pain as she lives the opposite side of the city to me, and traffic was pretty frantic! She did bring me back 2 x 250g of beans from, Bean Around The World, St Helier though, so it had it's compensation. (and a litre bottle of Blue label Smirnoff!)

I had to get back home for 12.30pm as the guy who bought my 2006 Gaggia Classic off Ebay was calling to pick it up, travelling from Brum.

Well, I've been feeding my Starter daily after taking it out the fridge a couple of days ago and I've set aside all day Sunday to make my first Sourdough bread.

Wish me luck!

Edited by ratty
sent prematurely!
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Anyone been murdered by a loaf of Sourdough? I think mine would be capable by hitting some one over the head with it! ?

I guess it went wrong on the rising. I left the 2nd rise for 3 hours and it didn't rise as much as I expected. I also think the mixture was a little too wet.

I did around 70% white bread flour and 30% Rye flour.

Back to the drawing board then?

This is the end result.

 

 

bread.jpg

Bread 2.jpg

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When I do a tin loaf they are heafty, when I do boule they are quite light

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SAGE IS NOT A UPGRADE

 

 

:)

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You are all so talented.  I’m now starving!


Espresso: Ceado E92 (modified for single dose); Vesuvius; VST baskets and refractometer.

Other: Aeropress, Sowden and Alessi Moka Pot; Mazzer Robur doser with Auber timer; Mazzer Mini E; Expobar Leva Dual Boiler

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haha can't beat sourdough toast it is just so tasty give it go super easy for tin loaf


SAGE IS NOT A UPGRADE

 

 

:)

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4 hours ago, ratty said:

Anyone been murdered by a loaf of Sourdough? I think mine would be capable by hitting some one over the head with it! ?

I guess it went wrong on the rising. I left the 2nd rise for 3 hours and it didn't rise as much as I expected. I also think the mixture was a little too wet.

I did around 70% white bread flour and 30% Rye flour.

Back to the drawing board then?

This is the end result.

 

 

bread.jpg

Bread 2.jpg

Crumb doesn’t look half bad. Would have been much more open if it was freeform instead of in a tin I recon. I’d be happy with that as a first!

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Will try free form next time then.

Should I split it and make 2 loaves out of approx 900g or bake it as one loaf?

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Yep might be easier to handle


SAGE IS NOT A UPGRADE

 

 

:)

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900g is a good boule size. Means you can work with your whole hand instead of just fingertips which can get a bit awkward. Best thing is trial and error tbh. Find out what works for you

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Posted (edited)

Today

Can't upload anyone else having issues

 

IMG_20200102_172456.jpg

IMG_20200102_172439.jpg

Edited by Jony
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SAGE IS NOT A UPGRADE

 

 

:)

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Posted (edited)

Friendship bread just out.

 

IMG_20200109_121205.jpg

IMG_20200109_130058.jpg

Edited by Jony

SAGE IS NOT A UPGRADE

 

 

:)

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Hey guys which malted flour shall I use ? cheers


SAGE IS NOT A UPGRADE

 

 

:)

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Never used malted wheats before but maybe try malted rye to begin with? Think it's fairly readily available. Although I've read that you should scald malted flours to keep them diastatic and reduce hard bits

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