Hello from Sydney! I've been making no knead sourdough for a while and the loaves shrink quite significantly after I've removed the cover and continue the bake for 15 more minutes. Does anyone have any idea why, and how to stop it? Thanks.
My daughter & son-in-law are moving to the Salt Lake City area. Now we have another state to visit and learn about. Any recommendations for bakeries (road fuel) and and locally grown flour/grain between central California and Utah? We'll go at least twice this year (frst grandchild is due in September). The RV has lots of storage between the fridge/freezer & ice chests, so keeping 50-70 lb. cool would be no problem.
We’re a 3-year-old Farmers Market located on the west side of Columbus. We’re actively looking for a bread baker for the markets, as we’ve had a lot of demand, and not a ton of luck finding someone to fill the slot! We figured, why not ask here!
To learn more about the market, feel free to check out our site at http://www.westgatefarmersmarket.com/
We’d love to hear from anybody who is interested, or if anyone knows someone who might be!
I understand the idea behind retarding a dough in the fridge, but my question is with timing. Do you let the dough proof first and then refrigerate? Do you refrigerate it and then let it come up to temp and proof as it does so? What about baking after a bulk fermentation; do you go straight from the cooler to the oven? Do you let it sit out to come up to room temp? If so, for how long?
I definitely see the benefit (not only in terms of flavor but also in dealing with a busy schedule) but I just don't fully understand the mechanics of it all.
Ive been trying to make sourdough for the past week or so. The first one I made was a pancake (almost no oven spring) because I didn't shape it correctly after the bulk fermentation.
Anyway this time I shaped it nice, the oven spring looked good. It tasted alot more chewy than the last time ( I used king arthur bread flour instead of generic all purpose ) However it has huge holes in the loaf. I'm not really sure what the cause is??
Looks good :)
Nice oven spring :)
I tried a Kamut/Khorasan recipe yesterday with 300g white bread flour and 200g Kamut Wholegrain bread. I researched some of the recipes and was weary of the elasticity that people mentioned and explains the amount of Kamut which I may up to more as I get more confident.
This flour is water hungry and hydration was 75%..ish.....I added more water in the bulk container when I saw after Rubaud how 'firmish' the dough was and 75g levain (100% hydration).
In Egypt, farmers' wives traditionally don't use yeast in their dough. They just leave the dough residue without washing up the bowl, to dry in the air, then a day before next bake, they wash it with warm water and mix it with the new dough ingredients. No yeast or starter involved. They only use a starter the first time, or borrow a piece of dough from a neighbor, then keep recycling the dried dough residue for years.