The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first sourdough bread

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mightypizzaoven's picture
mightypizzaoven

My first sourdough bread

This is my first attempt to sour dough bread in my pizza oven insert on my outdoor gas grill.

 

Dough 70% Hydation and 10 % starter. oven temperature was around 450 Deg f uisng two burners on grill (on low), Bake time was 25 to 30 minutes. I used my misto to spray each loaf with couple of time during bake.

 

The crust was too hard, not sure if it is suppose to be that way... I like it to be softer. 

  

I like to learn how to bake artisian bread in my pizza oven insert.

 

Regards,

Bert 

mightypizzaoven's picture
mightypizzaoven




Floydm's picture
Floydm

Looks really good for a first attempt!

dabrownman's picture
dabrownman

but on the grill too!  Well done...and like good pizza, the near burnt part on the crust bottom has to taste the best.  Well Done!

mightypizzaoven's picture
mightypizzaoven

Thank you for the positive feedback ... I have been making pizza for while, which made it easier for me. I need to improve my bread scoring techniques and figure out how to make the crust softer.  Also I like to try baking at higher temperatures next time.  

 
yozzause's picture
yozzause

Hi Bert

Congratulations on your first Sourdogh bake, I'm not sure you will want to increase the temperature too much as it appears that there is already plenty of colour on the base of the loaf where the heat is coming up from the burners.

The quest for a softer crust may well require additions of ingediants such as fats or oils,  eggs and dairy all of which will also add colour and likely darken quickly in hot temperatures.

The opening of the hood is also allowing the heated air and any steam that has been generated to escape, you may be able to devise a way of getiing some water spray up from the bottom of the BBQ/Grill rather than opening the hood, this may require some copper tubing like brake line with a jet on the inside because of the heat  and a simple hand pressure pump on the outside.Metal jets should be able to be sourced from a reticulation outlet

You can only keep trying little tricks that will help and improve as you go along, but you certainly look like you are headed in the right direction, well done you

kind regards Derek   

mightypizzaoven's picture
mightypizzaoven

Hi Derek, thank you for your feedback and recommendations. What is the function of steam in bread baking? I like to understand the effect of no steam or too much steam to the baking process.

Regards, Bert.

mightypizzaoven's picture
mightypizzaoven

I done a quick research on effect of steam on bread baking, 

"Ever wonder how professional bakers get those beautifully domed loaves a bread with glossy brown crusts? The secret - at least one of them - is steam...In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called "ovenspring"). Steaming within this time helps keep the crust soft. This allows the bread to continue expanding freely.

The steam that has settled on the surface of the bread also dissolves sugars in the dough. As the bread stops expanding and the steam begins to evaporate, the sugars are left behind to caramelize (yum!) and create a glossy crust." from http://www.thekitchn.com/food-science-tip-add-steam-whe-76586

I will give it a try this weekend.

Thanks you all for your feedback.

Regards,

Bert

 

yozzause's picture
yozzause

Couldn't have said it better myself. steam is of course cooler than the oven heat water becomes steam @100 c  the oven is usually 200 or in the old money 212 f  and over 400f

gerhard's picture
gerhard

I think the temperature of steam may be cooler than the oven temperature but it has much more efficient heat transfer properties, put your hand in a 400 F oven no problem put it in one filled with steam...OUCH!

Gerhard

mightypizzaoven's picture
mightypizzaoven

To day bread came out really good. I filled a stainless steel salt shaker with water and placed it next to burner under the stone, not sure how much steam it generated. I also used another shaker to house pecan wood chips, It worked well the smell of wood smoke and baked smelled really good. I had to rotate the bread couple of time. and placed the bread on a cooling rack after being baked for 15 minutes and let it continue to bake for another 15 minutes

http://youtu.be/aOtJO848Wog

 

mightypizzaoven's picture
mightypizzaoven

100% KAAP flour, 70% water, 3% salt, 3% olive oil and 4% starter, fermented overnight at room temperature.

mightypizzaoven's picture
mightypizzaoven

I couldn't embed my video in my previous post, I had the video set on private, I changed it to public,