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small sourdough loaf

If your banneton does not include a liner, then be sure to liberally dust it with rice flour to prevent sticking. Beautiful slashing and nice color. If necessary you can learn more on shaping from a good bread book, like the ones by Hamelman or Reinhart. To maximize the benefit of whole wheat without compromising gluten structure, it’s common to sift whole wheat flour (as this recipe calls for), or use flour that has been bolted (commercially sifted). At the same time, improper handling of a high hydration dough can severely degas the dough or result in a weak dough that doesn’t hold its shape. And what great encouragement you are for everyone else. I hope the rest of the photos will show up soon, it's driving me crazy. Eric, I'll have to see what happens! Required fields are marked *. Post your results here and we can all see how we do. Finally, how do you maintain a target ambient temperature? I spent many happy childhood days in the Cotswolds and if I ever win the lottery I'll be looking for a cottage there, A. Tonight is feeding time for my starter which is about an 80% hydration. It’s not a mandatory step in bread-making, but in the right circumstances it makes life a lot easier. Cover with plastic wrap and let rest 1 hour at room temperature. The dough in the photo had 2 T of ground flaxseed folded in. They all produced good quality bread with relatively open crumb structure. The boules are around 250 gram each / 1/2 a pound. Thanks for the recipe, I am trying it out now! :o). Overall, an autolyse improves the consistency and quality of bread. You might need to play around a little. Remove dough from refrigerator, uncover, and place prepared parchment rectangle on top of banneton. At a lower temperature range (64-68°F), bulk fermentation might take between 8 and 10 hours; at higher ranges (78-82°F), bulk might be complete in 4 hours instead. Such a cute little boule. It did not rise as much as it would have but I baked it off anyway and ate with dinner tonight. The effects of slow or weak fermentation will be more noticeable in a higher hydration dough: The dough may be slack, sticky, and hard to handle. You have lift even before it's gone into the oven. You compare results. Now start mixing and gradually add the rest of the water and let the dough come together (see if you need all of the water or even a bit more, depending on the flour you use). Try it once (it's only a small loaf!). Thanks for getting back to me on that. Congrats! When measuring the bottom diameter it will be around 5 inches maybe. If the temperature is considerably warmer than 74°F, then you may need to adjust the ambient fermenting temperature to bring the dough temperature down. I posted more photos on my blog. Add a rating: Comments can take a minute to appear—please be patient! With one hand, hold cutting board with dough and parchment over the combo cooker, and with your other hand, grab parchment by one end, and carefully slide into pan (both parchment and dough). Oh, how did you know I have a great starter? Put in plastic bag, then into fridge for overnight. Old friends raisin bread – A new favorite! I tried again on Sunday but rather than mixing all the ingredients (using KAF bread flour and organic rye) I mixed the flour, chef, and water -  but did not add the salt until after the 30 minute autolyse. In general, the hotter you run your oven, the more energy you can supply to heat your combo cooker, which later transfers that heat to the dough inside. This gentle shaping method is ideal for beginners, since it minimizes accidental deformation or degassing of the dough. The Fresh Loaf is not responsible for community member content. You're No. great idea and based on a great recipe and method (thanks Susan, for all your posts to TFL). But baking sourdough doesn’t have to be an exercise in futility. Nice job Marc. I love Susan's firm starter 1-1-3. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough. For us this means in summer adding cold water to this recipe and in winter (when our little bakery gets much colder then the rest of our house) adding water up to 50 ºC /122 ºF. Anyone care to join me on this? The image set I am including are reflective of the steps I thought would be interesting as they are somewhat different from my usual methods. Kept the dough temperature in mid-70'sF. Note to self: this was made with well water. Getting the dough from my basket to the le cresuet and trying to slash was not easy so next time I'm going to turn the dough unto a cookie sheet and use the stainless steel cover. This will be fun. YEA! I'll sit up and beg for cinnamon and raisins. For best results, it’s helpful to slash your dough at a shallow angle; between 10 and 20° tends to result in a more pronounced ear. Make it thick enough so that you can knead it into a little ball after mixing and a 10-minute rest. That’s because amylases have broken down too many starches and compromised the gluten structure. from the chilly Cotswolds in England...I'm in. Susan's Simple Small Sourdough Recipe 50g firm starter, 204g water, 275g high gluten flour, 25g white whole wheat flour, 6g salt. The floured towel for example is not something I would do. One of these days I'll pick up a hook lamp! I baked it under cover (in my hot le creuset) as written. I was working at night and it's pitch black inside the oven. If using this starter, should I wait the 2 weeks or just, Look 2 post down on the home page , that is the, http://www.thefreshloaf.com/node/13771/simple-sourdough-909, Susan, my prob. The first one makes the rise more even, and the second I did with scissors, holding the scissors with my hand in the center of the loaf and cutting outward, connecting the cuts as I went. They took the actual price. A bit of kneading and a few folds brought it all together nicely. I've often wished I could be the proverbial fly on the wall. The tiny bits of bran are sharp and act like razor blades, mechanically disrupting the bonds formed in a gluten matrix. I did the S & F's in the bowl. I ordered in a very less span but they haven’t overcharged for that. It is growing by leaps and bounds. Bakers refer to desired dough temperature (DDT) as a direct measure taken after mixing all ingredients in a dough. It still had a crisp crust, the crumb was a little dense but very tasty. For a bâtard like this, a simple letter fold and roll up is enough. For simplicity's sake, I aim for a DDT of 74°F after mixing. I reduced the water to 65% (195g) to compensate for the bulk of the flour being more all purpose than high gluten bread. 10.00 h Dissolve starter in some of the water Add flour and water and knead 1 minute autolyse for 30 minutes 10.30 h Add salt and knead for 5 minutes Leave to rest for 50 minutes 11.25 h 1 st Stretch and Fold Leave to rest for 50 minutes 12.15 h 2nd Stretch … By the time I finished the last S&F Friday night, I realized the bulk fermentation would not be completed until two or three Saturday morning. Scoring and Baking: Cut 9-inch by 7-inch rectangle of parchment paper; trim corners to produce approximate oval shape. Sorry, but it is so good. That I have on hand, but am out of high-gluten flour. If you want to master something, keep your head down. A. I wondered if the drying effect of the floured towel would make the scoring easier or more effective. Being careful about each step of this simple process is the key (I think). At this point your dough should have an even square shape. Yesterday I used my starter that was made with AP flour. If you see something not so nice, please, report an inappropriate comment. Another advantage mentioned by one of our bread friends: there’s more crust to enjoy! Your starter just jumped those loaves right up! Using your fingers, pinch ends to seal. 10 year Weekend Bakery: Our 10 best loved recipes! You don’t have to suffer the indignation of producing a dense hockey puck of cooked dough. Don't have to ask me twice. This site is powered by Drupal. Using a wooden spoon or rubber spatula, stir in water until dough forms and no dry spots remain. My little colander has a handle, which does make it easier to flip over. I made another attempt at this method and did two variations. Everyone thinks it's the bowl. I would like to have seen it bloom open more on the top and I like the crumb a tad bit drier..it's a bit challenging in the wfo oven and I still have a lot to learn about my oven but that will come with practice more practice!

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