Sourdough baking

I was a little worried about these but my starter has been very vigorous lately and came though in the bake. This is a simple version, just flour, salt, water.

For 2 loaves

350g white whole wheat flour

650g white bread flour (unbleached high protein strong white flour)

700g water

200g starter, about 50/50, 100% hydration.

No kneading or mixer this time just longer runway.

Mixed everything, rest 20 minutes

Stretch and fold 4 times over next 2 hours

Rest 2 more hours for bulk fermentation.

Divide and bench rest (here is where I got a little worried, it could have used more time but it was midnight and I was tired.)

Shape (this did not go well) and put in cloth lined baskets, cloth folded over loaves and then baskets into plastic bags and into fridge.

When I pulled them out this afternoon (about 14 hours in fridge) I was relieved to see they had risen a little.

Baked in pans that had been preheated in oven 475f (about 250C) for an hour to help create steam to help them rise. It worked and they came out gorgeous. Can't cut into it yet but not worried.

I got a nice compliment on the sourdough recently - my daughter's girlfriend had shared a sandwich with one of her friends and she said a week later "my friend is still talking about your sourdough, he said 'I still can't get over how good Ivy's mom's sourdough bread was' " Ha! I don't even understand how this works, it seems more like magic than skill.

A departure from the norm, but i had a pound of bacon without a purpose.

I loosely followed the recipe, probably doubled the amount of bacon fat it calls for and mixed the final dough in the morning rather than at night, but overall the process was pretty similar.

It smells fucking fantastic, as you'd expect bread with a pound of bacon and a handful of bacon grease would 🤷

Gonna make some killer breakfast sandwiches tomorrow

My last batch was an abject failure, and then was followed by these absolute BEAUTIES.

Everything about them is near perfect, it's the best I've ever made.

Followed the tartine county loaf recipe, but my kitchen was quite warm so the bulk ferment went a bit further than I have been letting it go.

I'm tickled pink.

I decided to do a three-loaf batch on a whim, and ended up mixing the dough WELL before the starter was actually ready.

The starter is also in poor shape because I've only been feeding it every few days because I'm busy unpacking in a new house.

I vowed to treat it right for the next week and bake properly next time

I'm a total noob at this. My first time making a regular loaf of sandwich bread was earlier this year. Now I'm attempting sourdough. This is the tallest loaf I've made, so I'm happy about that. Long way to go before I would share this in person, though. Judge away!

We need another body to help move a couch into our house, and there is road construction like 200ft down the road, so my partner is gonna ask one of them if a loaf of bread and twenty bucks will be enough to get them to ditch work for 5 minutes and help

Recipe is the tartine country loaf, but i altered the flour ratios a little. 920g AP, 40g WW, and 40g of wheat germ because it makes bread smell otherworldly.

They looked great after the boil, bagels have a mind of their own.

After moving cross-country, my wife said I needed to make some bread ASAP for some friends, so I cheated and got a starter going by sprinkling like five grains of active dry yeast in a 50/50 flour/water mix, then repeatedly starving it over about a week to try and force it to become a different culture than straight commercial yeast. Overall seems to have worked out just dandy.

Recipe was, as always, the tartine country loaf, and I actually followed the recipe this time. Only issue is the new oven runs a bit hot, so these are a few shades darker than i normally aim for.

I’ve been working with a 4:1 ratio of bread flour and AP flour, and 50+% hydration.

First time in a long time I've made the tartine country loaf and actually followed the recipe. God, it's so good. The way the dough feels, the sheen on the crust, the smell is incredible, just an absolutely fantastic recipe

(I will admit they look pretty underproofed, this recipe usually doesn't have that vigorous of oven spring or a big ear, but I was impatient)

My shaping was also mediocre at best

Loaf 1: 15 hour cold proof

Loaf 2: 16ish hours

Moved across the country recently, the new oven is tiny and ancient, but on the second try, I had a good outcome!

These loaves had no recipe, flying completely by the seat of my pants, with very young, arguably not ready starter.

850g bread flour 70g whole wheat 80g wheat germ 400g young, questionable starter 700g water Small pinch active dry yeast to supplement the poor starter

Mixed all, 20min autolyse

Mixed 21g salt in 50g water then added to the dough.

Three folds over the first couple hours. Total bulk ferment was maybe.....four hours? At which point I preheated the oven for one loaf and put the other on the fridge until around noon the next day, so around 18 hours in the fridge.

First loaf, no fridge time

Second loaf

cross-posted from: https://lemmy.dbzer0.com/post/44591531

We're moving in a few weeks, so I'm in a baking frenzy making stuff for people who have/are/will be helping out

Overnight white bread recipe from FWSY, but the variant that doesn't divide the loaves, as I wanted to try baking a big-ass loaf

Problem is, I had fed and fridged my starter like two days ago, so it was inactive and ice cold. Even putting in 1.5× the amount of starter it called for, no dice.

Oh well, not the end of the world, my buddy has chickens that'll love it either way

I'm new to making sourdough, and I'm relatively new to baking bread in general, so please forgive me if this is a very basic question.

I've made a starter using nothing but dark rye flour. I'm prepping my first rye loaf right now following this pure rye loaf recipe, but I still have a lot of the rye starter left over that I'm storing in the fridge. Can I use this starter to make other kinds of bread, like whole wheat or white? If so, what kind of adaptations (if any) should I make when preparing these different loaves?

Very nice oven rise. For 2 loaves

1kg flour, 30% white whole wheat, 70% white bread flour

20g salt

700g cool water

200g levain

Mixed all, some stretch and folds, bulk rise, shape and rest overnight in fridge. Bake at 450f in preheated pans (almost - someone turned off my preheating oven so they started a little lower) 25 minutes in closed pan, 25 minutes uncovered but loosely tented with foil.

If I shoot it from just the right angle you almost can’t see the shaping error.

75% bread flour, 25% khorasan, 80% hydration.

All day making olive bread, let it overproof accidentally, it is not rising. Just venting, I am mad.

Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.

The crumb isn't as even as I'd like, but it's better.

The better of the two proofed for about 18 hours and the other was closer to 12

Incredibly fine strands of gluten, very pretty

Having just bought Open Crumb Mastery by Trevor Wilson (not a plug, just a genuine wealth of information), I proceeded to not read it and do an experiment on a whim, with not much thought behind it.

I've always wondered about the function of the bulk fermentation(BF) vs the final proof in a banneton. I just couldn't find, through my own reasoning, why the biological processes that happen during the BF couldn't happen after shaping, simply with a longer final proof.

What I was trying to avoid was handling the dough after it had started to accumulate gas.

SO, I used the tartine country loaf, as usual, but cut the BF to like 45 minutes or maybe an hour, then shaped into loaves. The super flat loaf proofed for like five hours at room temp, then was baked. The slightly better one proofed in the fridge for 18ish hours.

My thinking is that, since this is such a slow recipe to begin with, neither of these alterations gave the organisms time to "activate" and begin properly fermenting/leavening the dough.

Still smells fucking stellar, though.

Lemme know what you think, I'd also welcome a good discussion about really open crumb

No crumb pictures, but, like, are they really necessary?

So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.

Major difference is that I've only been feeding my stater every two to four days, so the microbiome is all out of whack.

Not sure how this combination of decent oven spring, yet absolutely zero ear is possible, but here we are.

Its partner is in the fridge, I'm guessing it'll be significantly over-proofed

These two were originally intended to be a modification of the tartine country loaf with 300g starter instead of 200g and subtract the extra 100g from the 1000g that go into the final dough.

I did the numbers in my head on the fly and think I dropped 100g somewhere, so after mixing, the dough was suuuuper hydrated, like 90% or so. So like 40 minutes after mixing, I added 50ish grams of all purpose and mixed that in.

After a few turns by hand and one proper tri-fold, I proceeded to forget about it for maybe 5 hours, but which point it was super pillowy she far past ideal for shaping, but I very gently made it work.

The results taste good, but the crumb is gummy and the holes are horribly distributed.

Lemme know what you think