I think I'm getting it!
Well I followed GSnyde's recipe for the San Francisco Country Sourdough (I don't have any books yet, still waiting on the mail...) and I'm so happy with the result. I made two boules; I won't show you the first one as I forgot to turn down the oven as instructed and it's a bit dark and dismal. But this one I paid much closer attention to and although it's not as pretty and round as the original, I'm pretty happy with it. I like the dusted flour look as opposed to a shiny crust, very earthy, and I AM an earth girl. : ) Thanks to all who have answered my questions and given advice so far. If I haven't responded to you individually, it's because there has been such a torrent of good advice that I am overwhelmed. So instead of wasting time on the computer, I've been putting all good advice to use in the kitchen.
Comments
Good going, Ronnie. I'm honored that you tried the SFCSD formula, and glad it came out well. The crust looks great.
We do need to see a crumb shot, though.
Glenn
Haha, yes the crumb. It's hard not to want to slice it open immediately, but I've made so much bread lately (woops!) that I've had to force myself to put it in the freezer while we make our way through some other loaves. I can't help it; I'm an addict on a mission at the moment. But as soon as it's cracked open, a photo will be posted. I'm pretty sure that it won't be as open as yours, maybe the flour I'm using is quite different. It's called Brero flour purchased here in Oz and sold as flour specifically for sourdough and long fermentation recipes. Or... I haven't got my S&F to perfection yet.. possibility seeing as I have only been doing this for 4 or 6 weeks. But I see you have only been at it for a couple of months. Is that right? Kudos to you if so as you seem to be a natural. Oh and I loved the consistency of this dough too! It worked just beautifully. I'll have to try your tweaked recipe too.
I've got my eye on Wild Yeast's Roasted Garlic Bread next. It looks amazing! And as I said, no recipe books yet so I just have to keep trying out the recipes that pop up through this site and the Wild Yeast site.
Oh yes!! Pam
a crackling crust!!! Woohoo!
with that crackle shot! I think you're getting it too!
(oh and no need to answer every post)
It was nearly all eaten before I remembered to photograph the crumb. Sorry about the quality of the photo (taken from my phone.)
always something to think about... for the next loaf.
Phones are getting better and very good at taking shots! (I must admit the title shot with the focus effects always throws me for a moment as I try not to see a starfish on a mossy rock. This is a good one for "what do you see?" back to the subject...) The crumb in the top half looks very good and has nice outside carmelization. Then look down slowly in the middle and on toward the bottom. The knife starts crushing the crumb as it cuts. The crumb is getting too close to looking heavy or just baked.
One solution would be to cover the loaf with foil and let the bottom catch up while still in the oven.
It takes only a few seconds to flip the loaf over when removing it from the oven. Take a quick glance at the bottom, if pale (second solution) flip the loaf upside down and quickly put it back into the oven until the bottom browns. Then take it's temp.
These are two quick solutions but better to play with the oven and the baking set up to get a more even bake. What can you do to get more heat under the baking loaf?
Mini
Yes, I see what you mean. I don't even know what to look for I must confess, but now that you've pointed it out.... I'm not quite sure what's going on there. I think my terracotta tile might not hold the heat very well. Maybe too porous. I do have to play with the oven a bit and work it out. I've just bought an instant read thermometer so that'll help me considerably too I should think. You reckon even go as far as tipping the loaf upside down? Okay... I'll try that too. I'll give anything a go to get that good lookin' bread! haha. Thank you for your help.
Clay and terracotta need to be preheated before loading or they simply insulate the bread from the heat.
Nice job though. Great start!
Good Luck!
Jay
Yes the tile is in the oven from the beginning. I preheat for only 15 minutes and I know the oven is hot enough, but maybe the tile isn't. I haven't actually touched it! When I first started baking sourdough a few weeks back, I didn't use the tile and my loaves were quite miserable, so I don't know if they are better because of the tile or I'm just getting a handle on what I'm doing. So many variables. And thank you for the encouragement. I am totally hooked! I've been baking bread for a long time but playing with sourdough and making lovely breads like the ones I'm discovering on this site, is great fun and very challenging too!