The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Graysalchemy's picture
Graysalchemy

Hello

Hi

I have been baking sourdough bread for about 6 months now with some sucesses and some not so. 

I will no doubt be asking some questions as I have been having great sucess with a multigrain loaf but less suceess with a basic white.

Thanks GA

cranbo's picture
cranbo

Welcome to TFL. 

What kind of basic white are you trying to produce? Sandwich white? Or a country-style white? 

For sandwich white, check out txfarmer's white bread recipes. For country-style white, there's lots of good ones here and elsewhere. I posted a simple white sourdough that I like.  

Graysalchemy's picture
Graysalchemy

Its country style loaves i bake. My last white was basically white flour sourdough with about 70% hydration. My normal method is to get my starter refreshed thurday morning then build it up to final volume on friday morning ready to start making my dough Friday night. I then prove overnight at room temp in my new banetones then bake in the morning. My problem is that my loaves tend to spread to much and I am not getting an open crumb or much oven spring.

I bake using a stone and steam. my 59% multigrain loaf is fine though quite a close crumb it rises well and tastes great.

I will try and post up some picture tommorow.

 

Thanks

GA

cranbo's picture
cranbo

Hi GA,

At 70% hydration you shouldn't get a whole lot of spread. That, coupled with the lack of oven spring, I wonder if your loaves are overproofing at room temp overnight. What's your room temp? Have you tried refridgerating your dough instead of room temp, and baking the next day? 

On your multigrain loaf, try it at 70% hydration or higher, multigrain absorbs so much water that it will behave much tighter, hence tighter crumb. 59% multigrain may even behave like a 50% white loaf. 

 

 

Graysalchemy's picture
Graysalchemy

I will try my multigrain at a higher hydration as you sugest. 

I think you are right about the over proving. My last white loaf I had to bake later than normal and it was definately flat and over proved, it was also a little sour for my taste. I have always been put off with high hudration loaves as they are always dificult to kneed though I now tend to just fold them in a bowl with a scraper or on th ework top. The multigrain I am able to kneed by hand quite easily but I think the higher hydration will mean I will have to fold.

I try to fit my baking around my free time and having bread for saturday so that the family can enjoy two loaves over the weekend.

I also bought crumpet rings the other week and my kids now enjoy sourdough crumpets as well.

Thanks once again

GA