Made these loaves the other day. I thought you might enjoy looking at them. It’s a recipe that I came up with during the pandemic lockdown. If the hydration level is too challenging, I suggest bring it down 10%. It’s very soft. Makes great toast.

Enjoy.

https://mrfunkedude.wordpress.com/2023/10/17/sourdough-buttermilk-sandwich-bread/

• 75% bread flour
• 25% khorasan flour
• 80% hydration

Trying to improve my pizza making skills. I've been enjoying making these. Recipe is from the bag of KAF 00. I substitute 100 gm starter for 50/50 of the water.

So freaking delicious. Recipe. I use a mix of dark and milk chocolate morsels.

Or that it doesn’t make much difference in quality for the difference in price?

Or is it forever transformed?

After uneventful years, I thought I could let it live outside of the refrigerator. I’m nursing it back to health and it’s rising again, but it still has somewhat of a sharp smell at this point.

The bread that I made when I didn’t realize the starter was in distress, I really liked the unaccustomed strong sour flavor, actually, although the nearly complete absence of rising was a problem.

Recipe from The Perfect Loaf

I halved the batch, used bread flour instead of AP flour, subbed in about 20% whole wheat, and kneaded by hand instead of with a mixer. They came out well.

I bake exclusively with sourdough starter for any bread but this is the simple one my kids call "the sourdough". For two loaves:

300 grams whole wheat flour

700 grams strong white flour

700 grams water

200 grams refreshed starter at about 100% hydration

20 grams nice sel gris

I don't knead it, just stretch and fold 4 times over 2 hours, bulk rise another 2-3 hours, split and bench rest half an hour, shape and refrigerate it overnight in bannetons covered with plastic bags. In the morning (or whenever you are ready the next day) heat oven to 475 F (about 245 for you civilized folk) with the two big cast iron dutch ovens inside, so that they get really hot. Remove dough from fridge, tip it onto parchment (so the bottom is now the top) and score, cold dough is so easy to score! Carefully move into pans, close them up and bake 25 minutes closed then 20-25 minutes open.

So it doesn't look well risen in the morning but putting cold dough into a hot closed cast iron pot generates steam, which is pretty much a slam dunk for good looking bread.

Absolute magic, I still don't understand how something so delicious is created from literally just flour, water, and a little salt.

cross-posted from: https://lemmy.world/post/18774813

> For some reason KA AP wasn't doing it for her anymore, but KA WW did the trick

I noticed this community hasn’t been active in a while so I thought I’d chime in with my most recent pair of loaves.

I’ve been baking sourdough regularly since the beginning of the year and have managed to land on a recipe I really like. I first tried adding olives to my loaves a couple of months ago and really enjoyed it so I figured I’d do it again; it’s a mix of mostly Castelvetrano and Kalamata olives with some nondescript garlic stuffed olives I wanted to use up. I really like the resulting loaves; I still need to work on my shaping though…

In case anyone is interested, here’s the recipe (for two loaves):

``` Stats

• Hydration: ~82%
• Dough mass: 908g Ingredients
• (80%) 720g bread flour
• (10%) 90g sifted whole wheat flour
• (10%) 90g scalded whole wheat flour (2:1 water to flour)
• (80%) 720g water (180g reserved for scalding)
• (20%) 180g starter (1:1, fed with whole wheat or dark rye)
• (1.8%) 16g salt ```

I came up with the ratios after a lot of trial and error. The hydration is fairly high but the scald makes it surprisingly workable for being above 80%.

The method I use for the scald is I sift all of the bran out of the whole wheat flour, divide the remaining sifted flour in half, then re-add the bran to the half that I’m going to scald. I have never actually tested it but I’ve heard that the bran can interfere with gluten development and scalding it may help in that regard. It might not make a difference, but at this point I’m hesitant to rock the boat since I’m so pleased with the results I’ve been getting.

The rest of the process I go through is pretty standard procedure for sourdough: I feed my starter out of the fridge a couple of times prior to the day I make the dough, do a short autolyse, combine the starter and salt, do some stretch and folds, bulk ferment, preshape, and shape. One thing that makes a huge difference for me is the cold proof - I’ve tried both ways and every time I get better oven spring and better flavor when I let the dough sit covered in the fridge anywhere from overnight to 24 hours.

A few other thoughts…

I probably do more sets of stretch and folds than normal (maybe 5 or 6 spaced 30 minutes apart). I’m guessing here but I think that might be leaving me with a more uniform crumb by better distributing the fermentation sites (which I prefer). Also, I find that I have to go longer in bulk than a lot of people seem to (maybe 7 hours with an ambient temperature of 78F).

My biggest blunders at the beginning of my sourdough journey were not fermenting the dough long enough. My rule of thumb at this point is to let the dough ferment until it has gained 50 to 70 percent in volume, and when you gently shake the container the dough “wobbles.” I always give the final shaped loaves another hour or so at room temp before putting them in the fridge to extend the ferment a bit longer.

One of the best things about the resulting bread is how stable it is just sitting out at room temperature. I’ve made regular white bread with active dry yeast in the past and by day 2 it’s already a shadow of its former self, and day 3 or 4 it’s hard and/or moldy. I actually made these loaves 9 days ago at this point and they are still holding up pretty well. They aren’t as soft and nice as they were on day 1 (obviously) but they are still pleasant and showing no signs of mold. I imagine the acidity of the bread helps with the mold, and from my own tests the scald seems to be what really helps the bread maintain its freshness over time and not dry out. If you’ve never tried a scald before, I’d absolutely recommend it.

I attended a sourdough baking course yesterday, and this is the result - hot out of the cast iron pot.

I'm usually on the consuming side of things, so it was nice to get a chance to learn the process and make it along a proper baker (although kneading by hand was a tough workout!).

I'll let it cool off a bit, and then get a slice with some cold salty butter :)

!

Yes, longer raise time at room temperature was needed. Not sure what else I can or should improve 🥰 Thanks for all the input on my last post - comments very welcome!

I’ve been getting back into backing sourdough. Looks quite good but I suspect possibly slightly under proofed

Took y'all's advice to heart and it's looks like it's working well!

!

Crumb:

!

! !

Not my best bread ever but this is pretty normal issue. I totally over proofed it because I fell asleep during the proof xD

And here's the crumb !The bread's crumb

Today's loaf. ~350g water ~45g starter (I didn't feed it enough Thursday lol) ~350g Strong Multigrain (Matthews Cotswold) Flour ~100g Very Strong White (Allinson's) Flour ~50g Very Strong Wholemeal (Allinson's) Flour ~10g salt -added in that order and mixed all at once.

I don't autolyse without starter cause I can't be arsed with the extra steps and the few times I've done it I didn't find any difference.

This was the first time I used the multigrain flour (normally I'd use all white, recently with the 50g wholemeal) - dough was much wetter/stickier than usual, so I didn't get as many stretch and folds in as I normally do.

Mixed approx. 9pm, as many stretch and folds as I could get in considering tackiness of dough before midnight.

Preshaped, rested for about 30 minutes, shaped and baked straight away at 240°C fan oven in a Dutch oven (steel pot with lid) for 30 minutes, uncovered at 220°C for 20 minutes.

I've found pre-shaping makes a humongous difference to the shape of the boule - normally my loves would sink out to the sides a bit.

Recipe from "Homemade Sourdough: Easy, At-Home Artisan Breadmaking" by Jane Mason with Ed Wood et al.

I halved the below recipe, but used the same amounts for the levain.

100g starter 850g bread flour 550g water 15g salt

1. Make a 100g/100g/100g starter/flour/water levain, let sit for ~8 hours/overnight until peak activity.

2. Add remaining ingredients, knead until passing the windowpane test, then bulk proof on counter for 4 hours.

3. Shape into baguettes and set on a heavily floured dish towel with pleats between the loaves. Cover with plastic wrap and let proof again until it passes the poke test. The recipe estimated 3 hours, but I let it go for closer to 6, as mine weren't really passing the poke test, but that may be because I'm bad at loaf shaping and didn't get a tightly shaped surface.

4. Transfer to a parchment lined baking sheet, score the tops, and bake at 450 F for 20-25 mins. I also added a tray of water to the bottom rack of the oven to try and steam the crust a bit.

They aren't perfect loaves visually, and they may be slightly overproofed, but not disastrously so, and they taste delicious!

They're an all sourdough bakery.

King Arthur recipe, I used Miyokos plant butter for these and they came out great!

!

Hello friends!

I'm keen to start baking sourdough and want to create my own starter. There are a slew of recipes online, but I'm keen to know your tips/tricks/ratios/steps to begin this journey.

Much love from this UK loaf lover 🥖

Hi I tried out Beth Hensperger's whole wheat sourdough in my bread machine from "Bread Lovers Bread Machine Book". as she notes, the dough is very dry, and I added a bit of milk to it and just ran it overnight on the zojirushi programmed to do all 3 rises, the last 2 at their longest settings. this morning it was very lumpy, looked like a german coffee cake, but also very tasty. she does mention to add more milk which i'd did and i suppose id do more of, but wondering about the rises or any other ways to get a good sourdough from the machine in the morning? Thanks

I love the flavor of sourdough pizza crust. 00 flour is a must for the chewyness.

Great minds think alike I guess. These are 10% whole hard wheat, 10% white whole wheat, 20% all purpose white unbleached flour, 60% strong bread flour, and 70% hydration, just water, salt, flour, starter.

cross-posted from: https://programming.dev/post/7422998

> ! > > Recipe is The Country Blonde from Flour Water Salt Yeast.

75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.

Added about 5g of MSG to my sourdough. Did not reduce any other ingredients.

Interesting flavor, 5g is probably too much, will try 3g next time.

Definitely added a "meaty" flavor without reducing any of the other flavors of the sourdough. It's unique.

8/10 - will try again (with a little less MSG).

I am a total bread baking noob but I love to eat it. Sourdough is my absolute favorite, so I need to give this a try.

I know I will need starter (I was planning on buying some online as I don't know anyone irl), and I have a Dutch oven. Yes, there are tons of recipes online, but I want your tried-and-true ones, especially if they are suited for altitude.

Or maybe I need to read a book? If so, which one?

Basically, how do I stuff my face with homemade sourdough in the easiest way possible?

Thank you all!

This is 30% wholegrain rye, the rest white strong bread flour, 75% hydration (rye is thirsty, the dough was quite easy to handle). Splash of olive oil, sea salt, caraway seeds.

!

First loaf in a few weeks, looking pretty good. I left it in the oven a few extra minutes uncovered to get a darker crust.

• 80% bread flour
• 10% scalded whole khorasan flour
• 10% whole khorasan flour
• 77.5% hydration
• Bake 38 minutes at 450°F with steam

I'm new at this but this is one of my more successful attempts. Previously I had been baking sandwiche sourdough with a loaf pan which I think is easier than doing a boule.

65g starter 315g water 10g honey 240g bread flour 175g whole grain spelt 25g medium rye 9g salt 450°F 25 min 425°F 20 min

Baked in a Le Creuset dutch oven. This starter was conceived 8/3/23 from our local back porch yeast.

Today's breads were made with a flour that is easy to handle and shape, because it is nice and strong.

However, in previous bakes I've found it slow to increase in volume during the final proof. The breads have just been denser and less open than I think the flour can do, and I think that I've been baking too soon and not giving it enough time to properly fill the bannetons.

Today is the first time I've got an open crumb with this flour. The trick, it seems was to take it out of the fridge and place in the proofer for 1.5 hours, then back in the fridge to chill before baking.

!

This bread is about 79% of this flour, 18% whole wheat and 3% vital wheat gluten. Final hydration is about 76% but I start at 70% and increase it with a bassinage step.

Saturday bake.

450 wheat flour, 50g whole wheat flour, 100g starter, 350 water (70% hydration) and 10g salt.

Now cooling down, will post picture of the crumb later today.

65% hydration: 700 grams bread flour, 200 grams starter, and 420 grams water. Baked in lodge combo cooker. They're cooling now, can't wait to cut into them!

Following up to my previous post, I'm really curious what your go-to method is for baking a single sourdough loaf.

Currently, I'm using a Dutch oven (cast-iron pot) and a spray bottle to add some extra moisture to the dough. But definitely getting mix results.

Drop a comment below. Let's learn from each other 👇

Had a little experiment last night with two portions of the same dough.

The one of the left is baked with the steam-oven. I just used the standard bread recipe in the oven's settings. The one on the right is baked with a Dutch oven.

Tried to get the variables (like scoring etc.) as consistent as possible. What a different.

Any thoughts? The only thing I can think of is that the Dutch oven wasn't the same temp as the oven, so that stopped the rise of the loaf on the right.