The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Re-Do of the Last Easter Sourdough Bake for BBQ

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dabrownman's picture

Re-Do of the Last Easter Sourdough Bake for BBQ

It's Frisbee Time

Lucy was so disappointed that the dough stuck to the new basket she decided a re-do was in order since we had the same powerful levain, fierce really, the same flour mixes and nothing but time on our hands


We also wanted to feed this levain again, after taking out the 100g for this bake, to see if it would double in 2 hours again or fail miserably  See here for pictures of the results  Here is a hint – it broke its old record and managed t double in 1 hour and 40 minutes - Amazing!


We know it is going to make some great bread this time – if it doesn’t stick in the basket again.  We really rice floured the basket well and the boule itself before in went into it – hoping for the best 


We followed the rest of the previous bake to the letter to get a perfect match.  Same slapping, stretching and folding on the same intervals, same proof time, baked in the same DO (even using the same parchment in the bottom of the DO), same baking times and temperatures  The previous bake can be found here:


The dough rose in the basket just as well and just as fast, if not faster, then the last bake  This levain really is a workhorse for making bread rise   This dough, since we took the added precaution of re-flouring the basket and dough at the 1 hour mark, came out of the basket just fine


We dropped it into the DO slashed and covered it before putting it in the oven between the two stones for steam.   It immediately spread out showing it was really over proofed a great deal even though there was no bulk ferment and only a 2hour proof, - it was also likely over hydrated 


Once the lid came off at the 12 minute mark, we could see that it had no spring or bloom  So,  the verdict is in… less water required and only a hour and a half proof is the ticket.   The pale color of the crust on the previous bake should have been the pointer to over proofing but the sticking to the basket really threw our senses off.


Another flat loaf resulted but I bet the crumb is still fairly open and it tastes fine – just like the last one.  I don’t think I like this fast acting levain at all!  Lucy says - bake and learn. 

Lunch from yesterday's bake that I'm betting looks just like thos one on the inside


Syd's picture

The pale color of the crust on the previous bake should have been the pointer to over proofing but the sticking to the basket really threw our senses off.

Absolutely, I know what you mean.  Ha, ha this is the kind of thing I would do, too.  How did it taste?  Was it very sour?


dabrownman's picture

The taste for a 6 hour total from mix to cooling rack is exceptionally good  Not real sour but the mulitgrains are very tasty on their own  The 5 weeks the starter spent in the fridge helped bring out more sour than normal.  The 2 hour doubling is really a powerful thing - over proofed before you know it :-)  The basket photos of both bakes prove the dough was way, way over proofed, in a very short time - and no bulk ferment at all! 

Still makes a great sandwich for lunch   Glad you didn't have to do the same thing Syd but it was fun and ended up tasty enough,

Happy Baking Syd 

emkay's picture

That is one super duper levain! 

dabrownman's picture

than............super duper ...after it more than doubled in two hours, thinking it was pretty exhausted, I only had 17 g of the 87% extraction multigrain flour left so I fed that to the levain with 17 g of water, stirred it down and stuck it in the fridge for Friday's bake  It doubled again in 2 hours while in the fridge with hardly any food!  This is Killer Levain!  No I either have to bake with it tomorrow or grind some more grain to feed it on Wednesday:-)

isand66's picture

May not be perfect DA, but you still got a nice open and moist crumb that tastes least you didn't have to feed the squirrels :)

dabrownman's picture

one but the holes on this one are more round, rather than flattish, since it didn't stick to the basket :-)  It is a fine tasting bread.  Not complaining about having to eat it!  Decided to bake with the fridge starving levain that won't stop rising.  Ground so more gain to feed it the extracted bits this time and to make Naan for tonight's curry.  I figure no one will notice how flat it is that way...

Happy baking Ian!

Wartface's picture

My ceramic Big Green Egg... It's a grill, it's a smoker, it's pizza oven and it's better to bake bread in than your kitchen oven is.



My setup and process for baking bread in the large Big Green Egg...

 Process... I cook both sourdough and ciabatta at 500 degrees while it is under the stainless steel mixing bowl. Half way through the estimated time of the cook... 15 minutes for ciabatta bread, 30 minutes for sourdough bread, I take the mixing bowl off, rotate the loaf 180 degrees and turn the heat down to 465 degrees. The back side of your BGE is the hot spot so I might rotate the loaf once more to get even cooking/browning. 
 My rig... Pizza stone elevated above the felt line using BGE's GX grill extender... higher in the dome allows for maximum air flow. Airflow... Is why an out door pizza and bread ovens are superior to your kitchen oven. Your kitchen oven has very little air flow.  Stainless steel mixing bowl to trap the steam from the water you spray onto your loaf right before it goes on to your stone. The steam keeps your dough moist during the first part of the cook and allows you loaf to attain the maximum oven spring. No daisy wheel, plate setter in,  so you get maximum air flow and so you can see your bread browning... Without losing heat. My final steps before starting the baking process for bread, sourdough and ciabatta. water misting bottle, my lame (scoring knife), a heat resistant glove, a fish spatula (because it is very thin) to lift the stainless steel mixing bowl that has been preheated to 500 degrees, parchment paper, my final shaped and final proofed loaf in its proofing basket, a small light brush... To dust off the seminole flour from the top of the loaf that it picked off of the bottom of the proofing basket for my sourdough loaves and a pizza peel. Pizza peel not shown.  Some of my bread cooks... Look at the rise of this loaf... I added a bigger stainless steel mixing bowl. A good day of baking sourdough bread... Look at the color and those blisters prefer my bread a little darker than you can buy at Safeway. I found the hardest thing to learn and perfect in my sourdough learning curve was... Scoring the loaf to get really good decorative patterns on your loaf... Http:// you don't score your dough at the perfect angle and depth your loaf will come out flat... No ear's.  Ciabatta bread. Large loaves and hoagie size rolls...
 My official taste testers... if you want a really good reliable sourdough recipe and the processes of how to do it properly... Let me know.