The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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lindaz's picture

sourdough bread baking

July 7, 2008 - 3:41pm -- lindaz

I have been baking sourdough bread since January of this year. My problem is with the baking.  The results are not consistant. I put the dough in a bread pan for the final rise.  When ready, it goes into a cold oven which I set at 350 and then bake for 15 minutes then turn 180 degrees and bake for another 15 to 20 minutes.  I always get the oven rise, but I need help with the conundrum of the bulge.  Sometimes its there and sometimes not.

Help please.

Lindaz

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Barkalounger's picture

Bread Challenge for New Story

July 7, 2008 - 2:51pm -- Barkalounger

I'm working on a new story that revolves around a prize-winning loaf of bread. For reasons I won't bore you with here, the ingredients must be limited to:

  • Flour (any type, any grind)
  • Yeast
  • Water
  • Salt
  • Honey


I'm having trouble finding recipes that contain only these ingredients, so I thought I'd throw it to all of you here at TFL. There are no restrictions on how the bread is made: all techniques are fine.

Thanks,

Tim

proth5's picture

Naan Advice - Anyone?

July 7, 2008 - 2:25pm -- proth5
Forums: 

Well, summer has come to the Rockies and the oven is being used only sparingly.

I thought that I might fire up the tandoor and make some naan.

I have made it before, but with mixed success (flaming dough at the bottom of the tandoor anyone?)

I'm wondering if the assembled wisdom of TFLers could help me.

Any advice?

Thanks in advance.

kayemme's picture

why is this happening and what can i do to fix it?

July 7, 2008 - 1:51pm -- kayemme

i can't seem to get my surface tension right. i have a feeling the dough is too wet, but i'm nervous about adding more flour.

 i'm using the recipe for san francisco style sourdough from crust & crumb

i'm at the shape & final proof stage but i can't seem to get enough surface tension. the last time i let it go this way, the loaf fell and it looked a lot like a big, ugly crumpet.  i couldn't get slashes, either.

 i'm experimenting and trying to get the right "feel" for the dough. it's been warm in the apartment and very muggy today. 

RFMonaco's picture

About posting copywrited recipes....

July 7, 2008 - 1:42pm -- RFMonaco
Forums: 

It seems I was a bit hasty in posting a recipe from KA (King Arthur) without the full required acknowlegements to the original source. Merely posting with "KA" was not enough. With some guidance from our leader Floyd, I requested more info from KA, this was they're reply...

"Thank you for your email. Yes, you can post our recipes online. We do request that you list King Arthur Flour as the source of the recipe, and include our current copyright:

©2008 The King Arthur Flour Company, Inc. All Rights Reserved.

Please let us know if we can be of further assistance.

Tacomagic's picture

Cannon Balls

July 7, 2008 - 1:25pm -- Tacomagic

Hey TFLies,

My wife is a HUGE fan of the cannonball, and with my recent success in sourdough bread, she's requesting that I try my hand at them.  For those who may not know what a cannonball is (not the heavy metal projectiles), a cannonball (CB) is a small sourdough boule that has been hallowed out and had soup poured into it.

Soundman's picture

Hello from Connecticut

July 7, 2008 - 10:06am -- Soundman

I missed this forum entirely, sorry! I made my first sourdough starter back in early May, and I was so excited, I Googled 'Wild Yeast' and found the blog of baker Susanfnp, who told me about TheFreshLoaf. I went to TFL straightaway and was dazzled, what with Sourdough Starters to learn about and Artisan Baking and a great archive (thanks, Floyd!). I bumbled right in, withour properly introducing myself. Now, 2 plus months later I finally read, slowly, through the forums and see Introductions!

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