The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD bread

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moma's picture
moma

SD bread

My toddler  - and trusted alarm clock for the past year - took an unusually long mid-day nap in the heat. Being a busy parent I took a nap as weel and forgot about the loaf in the kitchen. It unfortunately got stuck to the Banneton - again! (I try not to put too much flour inside as I do not like the taste of flour on top of my loaf).

I had to reshape and let it rest, but it still cracked at the side. 

Im pretty satisfied with the tast and look of the bread. The crumb could use a bit more crunch.

Comments

lumos's picture
lumos

Lovely scoring and beautiful colour on the crust, moma!

If you don't like too much flour on the crust when you eat it, you can just brush it of when you take the dough out from a bannetton.  Or you can try rice flour instead of wheat flour (if that's what you're using).  It absorbs moisture less easily than wheat flour, so you'd get less problem of dough sticking to a bannetton.

holds99's picture
holds99

I agree with lumos.  For flouring the bannetons I use a mix of 50% bread flour and 50% white rice flour.  This mixture will keep even high hydration dough from sticking to lined or unlined banntons.  You really need to be generous with the flour when coating the inside of your bannetons.  If you have excess flour on your loaf just use a stiff bristled brush and brush the excess flour off the loaf and into the sink.  I have a stiff bristled bursh that I dedicated to this purpose.

Your loaf looks oval rather than round.  I was wondering how you shaped it? 

Best to you in your baking endeavors,'

Howard

moma's picture
moma

Hi Howard

It stuck and I had to reshape it.  :) I tried to use the techniques the guy at the home bakery videos use for the oval shape.

holds99's picture
holds99

Below is a link to Teresa Greenway (Northwest Sourdough) that may help you with shaping.  In this You Tube video she's shaping some very high hydration (wet) dough.  Incidentally, she's an excellent baker who has a number of videos on the homepage of her website: Northwest Sourdough.  If you're interested in taking a look at her site just Google: "Northwest Sourdough" and select Northwest Sourdough or Teresa Greenway from the list.  If you have the Google toolbar installed on your desktop you can Bookmark the link so you have it for future reference or save the link in Favorites and have it available to refer to next time you get ready to bake.   Shaping can be a little tricky, because you want to preserve as much of the gas (carbon dioxide) as possible.   FWIW - It's usually best to shape in 2 steps.  First, do a preleminary shape, cover the dough and let it rest covered for about 10 minutes to allow the gluten to relax.  Then do your final shaping before placing the shaped loaf into the banneton or brotform.

http://www.youtube.com/watch?v=45z18TtFijU&feature=related

Howard

 

moma's picture
moma

Thanks Howard

Ill have a look at her videos as well :)