deadfall
Well-Known Member
This is a place to post anything bread related. Here's some of my pictures.
Nice looking crumb. How did you get the rolls in the fourth picture to open up like that. Does it have to do with the depth of the cut? Beautiful looking bread pics.
I find that a wetter dough will produce a more open crumb, it poses it own problems when free forming as I usually do.
Check out The fresh loaf.com, lots of great information.
I've been getting huge air pockets in the over night proof I've been doing. When I form the loaf and proof it again it isn't the same. I tried a longer second proof on one of the loaves and it just didn't work. It ended up tearing during the proof and fell in on itself. Might have just been that loaf because of the sunflower seeds in it. I've also been using olive oil in the bowls to stop the dough from sticking too much. That may have something to do with it also.
http://www.thefreshloaf.com/getting a sourdough starter from a friend this week or so and been reading up on bread making - great timing for this thread
any good noob websites/resources?
I don't use olive oil in the bowl just flour. Are you steaming at all?
I tried steaming in the oven. That consisted of preheating the oven to about 100 and shutting it off. Then I added a pot of boiling water to it. It kinda worked but didn't really steam the bread. The outside of the loaf dried out. The method was flawed.
I intend figuring out a way to incorporate one of those single element burners and a pot of water. to create a proper proofing cabinet. I do the repairs at a local bakery so I know how simple they are. There isn't enough room in a normal oven to do much. I'll probably have to build a separate cabinet.
What I meant was do you introduce steam in the oven as you bake. I heat the oven as hot as it goes, 550F in my case let it preheat for quite a while, when the beeper goes of means the air is that temp, I use a pizza stone that will take a bit to be at temp.
when I'm ready to bake I have a 1/2 to cup of boiling water which I pour into a small cast iron pan that is in the bottom of the oven producing steam witch prevents the crust from forming to soon restricting the oven spring.
i got my ap flour based starter from our friend last night - fed it once last night and once this am - 100% hydration with 100g each RO water and unbleached flour
I feel like a lot of this is flying over my head already
how much do you usually feed your starter when kept at room temp? do I need to build up the starter in steps to get to the amount of starter called for in the recipe or can it be done in one step?
i see vastly differing rise times in a couple recipes - 12-15 hours for one 3-4 hours for another - is it personal preference at a certain point? i know you can let it rise too long, but how long is usually too long?
i got my ap flour based starter from our friend last night - fed it once last night and once this am - 100% hydration with 100g each RO water and unbleached flour
I feel like a lot of this is flying over my head already
how much do you usually feed your starter when kept at room temp? do I need to build up the starter in steps to get to the amount of starter called for in the recipe or can it be done in one step?
i see vastly differing rise times in a couple recipes - 12-15 hours for one 3-4 hours for another - is it personal preference at a certain point? i know you can let it rise too long, but how long is usually too long?
i'd like a nice tangy SF style bread - i've read that using some whole wheat flour or rye flour can help enhance that flavor - best to build up part of the starter with the other flour or just add it to the recipe?
I'd keep it on the counter till your happy with it's performance. I tried whole wheat but I found it was eating through it to fast and smelling really nasty. I almost tossed it because of the whole wheat. I later realized it was eating through the Whole wheat so fast and that why it was smelling bad.
I found temperature played a big part in the smell of the bread. The colder the ferment the less sour. The warmer the more sour.
I'm really happy with letting mine rising over night in my kitchen. I'd guess it's 60 in there over night. Your going to need to figure out what works for you. Temperature and the health of your starter is going to play a big part in how fast it rises. I'd play it by ear and adjust as necessary.
I use a starter fed white bread flour, I use King Arthur's, although I have one fed rye I need to play with.
Pretty much all my bread will have whole wheat, white whole wheat (which works great!)or rye.
Generally go with a long rise/ferment.
Well, this is my feeble attempt at french bread. You can bet I'll be trying this again but aiming for something a bit less dense. as it is, it is delicious.
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Is this your first bread or first french bread? Your crumb looks ok, did you cut it while still warm, hard to resist but it should cool before cutting, ripping large chunks is another story
Just like beer the more you make the better it gets. Iv'e made a lot of loafs and in the beginning they where dense, read and learn.
Are you going from fridge to oven with your loaves? When I use the sourdough culture it seems like it really makes my loaves pool when they're at room temperature. I can't get the hydration level I want because when the dough is that wet it won't hold its shape. I was thinking cold dough may be a little more cooperative
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First bread. Not counting things like banana bread, pumpkin bread etc. talking yeast and such, this is a first not counting a few bread maker attempts which are dump from a box and start.
Thanks for the confidence. I'll definitely try more. I don't have anyone else to give things like this to so my neighbors get a lot of stuff from me.
I let it cool about 30 minutes before I cut. I couldn't resist and I was hungry. it is tasty.
Bread yeast I assume? For a first loaf and freeform they look great!
If you want a sourdough starter let me know.
Has anyone tried dumping the bottom bit of a homebrew into their starter/bread?
Part of me wants to try it to see what sort of flavor the yeast could give, but the sane, non-buzzed part of me is saying that's a stupid idea.
Okay! I'm going to try this recipe once more, then the one TN Gabe posted. Lord knows I don't need this bread though. But it's so good!
This is a place to post anything bread related. Here's some of my pictures.
Has anyone tried dumping the bottom bit of a homebrew into their starter/bread?
Part of me wants to try it to see what sort of flavor the yeast could give, but the sane, non-buzzed part of me is saying that's a stupid idea.
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