Sourdough thread............

[rbbrock]

I haven't posted anything here for a while - I'm still making a large sandwich loaf pretty much every weekend. This one is 750 g flour (1/3 fresh milled whole wheat, 2/3 organic unbleached all purpose), 68% hydration, 8% (60 g) avocado oil, 2% (15 g) salt. I'll try to remember to take a picture of the crumb but this one turned out really good.

(I know, I know, another pocket knife. LOL)

 

[rbbrock]

2nd loaf , taste so much better! Still little dry around the edges, but not cutting my throat like loaf 1. Can’t wait to make another. Think I’m going to try a grilled cheese for dinner. View attachment 106369

The crust looks pretty thick on that. What time/temp are you baking at?

 

[cody5thou]

I think 375, but I didn’t grind the flower up all the way. I bought Palouse Brand Hard White Wheat flower. Definitely need to grind better/finer

 

[JoeGibs]

After about 10 loaves, I can say I've abandoned the standard recipe. First I was having problems with the loaf being kind of flat and started experimenting with a larger volume. Then, the crust wasn't to our liking, and started experimenting with hydration, first going higher then quickly going the other direction. Then I went down the never ending comment section on a Facebook group post, and started throwing all sorts of shit at it.
What I have currently landed on, and really liking:
100g starter (I always feed the day before making dough to make sure it's active and hungry)
325g water
100g wheat flour
150g AP flour
350g bread flour
13g salt
20g olive oil
Tablespoon of honey

Mix starter and water. Then add all flour and salt, mix well. Let stand for one hour. Stretch and fold 4 times ever 30 minutes after that. At the end of the last stretch, I don't know the term, but I'll keep pulling off the top and folding it to the bottom, leaving the top nice and smooth. Put it in the container covered, let stand on the counter for at least two hours. Refrigerate over night. First thing in the morning pull it back out to let stand for a couple more hours before baking.

Preheat oven to 435 with Dutch oven in the oven, lid off. Rice on the bottom of the DO. No ice. Dump the dough on parchment paper and into the oven covered for 5 minutes. Pull out, score, back in for 28 minutes. 10 more minutes uncovered.

 

[CBoukal]

After about 10 loaves, I can say I've abandoned the standard recipe. First I was having problems with the loaf being kind of flat and started experimenting with a larger volume. Then, the crust wasn't to our liking, and started experimenting with hydration, first going higher then quickly going the other direction. Then I went down the never ending comment section on a Facebook group post, and started throwing all sorts of shit at it.
What I have currently landed on, and really liking:
100g starter (I always feed the day before making dough to make sure it's active and hungry)
325g water
100g wheat flour
150g AP flour
350g bread flour
13g salt
20g olive oil
Tablespoon of honey

Mix starter and water. Then add all flour and salt, mix well. Let stand for one hour. Stretch and fold 4 times ever 30 minutes after that. At the end of the last stretch, I don't know the term, but I'll keep pulling off the top and folding it to the bottom, leaving the top nice and smooth. Put it in the container covered, let stand on the counter for at least two hours. Refrigerate over night. First thing in the morning pull it back out to let stand for a couple more hours before baking.

Preheat oven to 435 with Dutch oven in the oven, lid off. Rice on the bottom of the DO. No ice. Dump the dough on parchment paper and into the oven covered for 5 minutes. Pull out, score, back in for 28 minutes. 10 more minutes uncovered.
View attachment 107080

Holy crap.. I was reading this thinking "maybe this summer is the time to make some of this". Then I got about half way through and realized this is a 2 day project...

 

[bfreebern]

Holy crap.. I was reading this thinking "maybe this summer is the time to make some of this". Then I got about half way through and realized this is a 2 day project...

I feed, then the next day put things together/stretch and fold, let proof. Stick in the fridge at least overnight and bake the next day. It's a little time consuming, but if you're baking 1 loaf a week, it's not bad.

 

[JoeGibs]

Holy crap.. I was reading this thinking "maybe this summer is the time to make some of this". Then I got about half way through and realized this is a 2 day project...

It seems like a lot, but putting the dough together takes maybe 5 minutes. Each stretch takes a minute, and doesn't need to be exactly 30 minute intervals, just whenever you're back in the kitchen while running around doing things or cooking. Then once it's in the oven it doesn't really need to be babysat. set a timer and walk away.