The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ross's sourdough given a run

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yozzause's picture
yozzause

ross's sourdough given a run

Following on from the visit by Ross and Janice to Challenger Institute for an evening "Introduction to Sourdough" i had asked Ross to bring me a sample of his sour dough culture  so that i might give it a run.

The dough was a 5O% Wholemeal dough that i mixed and allowed a bulk ferment in the cool room overnight and took around 24 hours after mixing,  No stretch and folds  were administered any way it felt good to  quite good to handle although a little sticky but a bit of semolina and flour took care of those problems.

i decided to make 12 baguette shapes and a couple of loaves these were quickly handled and put on couches for another night in the cool room. i came into work early the next morning to put the dough through before my normal start time of 7.45 am. So shortly before 6.00 am the ovens were fired up the dough pieces brought from the cool room  and in the time it took to make a coffeee and the cornflour wash for the dough pieces the oven had reached 220, i chose that temp because as the water is injected the temp drops  about 20 degrees.

i have a long piece of thin ply that i use to peel the dough pieces off the couch and onto the trays, the  3 trays were then washed and seeded and then slashed and into the oven. the other two loaves were then similarly treated and into the oven . the water/steam injection is kept on until the loaves have set and the first signs of any colour appearing the temp  was set to 200 for the rest of the bake. i even used the exhaust facility on these ovens to try to get a really crisp crust and it does seem to have done the job

on the couches on the boards out of the cool room

 

All in all  quite pleased with the sample there Ross It made some good bread and i will probably use it again soon, my one tomorrow though!

kindest regards yozza 

Comments

rossnroller's picture
rossnroller

I never make baguettes, so most interested to see how yours came out - bloody bewdiful, by the look of it! And what terrific scoring! How was the flavour? The crumb looks nice.

Curious to know whether you perceive any differences between this bread and the next lot made with your starter (assuming the formula is the same). When you gave me some of your starter way back (the night of our WFO pizza bake) I kept it separate from mine for months. From the beginning, I have to say I couldn't discern any difference between them - or the respective breads they produced - so eventually just amalgamated them.

Cheers!
Ross

yozzause's picture
yozzause

Hi Ross

i did bake them out good and hard  they were very good and very easy to give away, i would have liked to have had BIGGER HOLES a bit more open crumb texture.

But you cant always have everything,  the complaints department seems to be very dormant!

i thought you would like to see the result and glad you approve.

tomorrows sour dough for the class is 1/3 wholemeal with home brew stout and potato flour in the cool room already for tomorrow.

kind regards Derek

Franko's picture
Franko

It looks like Ross' starter is kicking and you've put it to good use with all the lovely breads you've made with it. The nice long baguettes with their elegant shaping and scoring are terrific, but the loaf that really caught my eye was the poppy seed batard in the background of photo #7. I've always liked the look of the side slashed pattern and this one is such a good example of it, I hope your students took note. Great work you're doing with your community baking classes and continued success with them Derek. 

All the best,

Franko

yozzause's picture
yozzause

Thanks Frank im afraid that this dough was just one i did for myself  no students just the opportunity to use Ross's s/d culture. the poppy seeded loaf is the first time that i have played with that type of scoring, and you are right it did come out looking rather pretty. By the way i have the 1/3 w/meal stout and potato in the cool room   for a class tomorrow where they will get to handle and slash the loaves and we will be making a 9 kg dough 50% w/meal stout dough with  commercial yeast and a couple of hours bulk fermentation period as well as an 18kg white dough  2 hrs b/f that we will be using to try all different shapes etc  so it should be a fun day in front of the group instead of the computer tomorrow.

kind regards Derek

dabrownman's picture
dabrownman

and consistent shaping and the slashing very well done.  Your steam injection ovens really did a great job with these baguettes and batards.

Happy baking 

isand66's picture
isand66

Beautiful loaves all around.  I to am very impressed with your shaping and scoring.....just terrific.  The bigger hole part is the tricky part.  Not sure what your hydration was but that will certainly have an affect on the holes as well as  how you handle them during shaping.

Regards

Ian

yozzause's picture
yozzause

Thanks Ian Ithink breads always look good when there is a mass of it sitting altogether .practice will make closer to perfect

kind regards Derek

annie the chef's picture
annie the chef

I've got 8 bottles of stout which I made 8 years ago and I've found them recently when we were moving into our new home. I thought I'm going to throw them out, but may be I should try what is it tasted like after those years under our old home. To my surprise, it had a good head and tasted really mellow. Maybe I should just save them for this Christmas puddings and for making your signiture stout sourdough bread some day.

Your bake look wonderful and delightful as always.

Cheers.

Annie

yozzause's picture
yozzause

give them a go Annie

There must be some cheap fares coming West this weekend with all the Dockers fans going East for the AFL grandfinal. I  believe the fares that are normaly $200-300 dollars are selling for $1100.

regards Derek

annie the chef's picture
annie the chef

Cheers,

Annie

yozzause's picture
yozzause

At least i didnt have to make the ANCHOR IN BREAD taht i said i would IF they won

Casey_Powers's picture
Casey_Powers

Those baguettes and batards are beautiful.   The slashes are wonderful.  

 

Regards,

casey

yozzause's picture
yozzause

Thanks Casey

as Khalid states not quite as they could be, just have to do it all over again i suppose

regards Derek

Mebake's picture
Mebake

They turned out great, Derek! especially being 50% wholemeal.

Why don't i see those lovely diagonal cuts on the baguettes? I hate to see such perfectly slender baguettes not scored as would other less attractive ones.

All the best,

-Khalid

yozzause's picture
yozzause

i will try harder next time Khalid

regards Derek