The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starfishbread

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Jw's picture
Jw

Starfishbread

I am only slowly progressing with Reinhart's Crust and Crumb, 'master formulas for serious breadbaking'. The universal rustic bread is now 'under control', I did add a bit more salt then the recipe mentions. After a first test, I did score the dough a bit (just a slice down the middle), it just does look better this way. The biga does notably contribute to the taste.



Next is the sweet rustic bread, it uses a spoolish style sponge, a bit more work. I found it a bit more difficult to control the result.



Here (above) I rolled the dough and cut it in slices, which stayed in the fridge overnight. It waited two hours in the morning, before I put them in the oven. Sweat!


San Francisco Sourdough is really becoming my favourite. I altered a recipe from Bread Alone (which you can find in Carl Griffith's Oregon Trail Sourdough Starter Brochure). A few pictures :






I have never seen this pattern before, so I named it zeesterbrood (starfishbread). From now on, it is pattented!


Happy baking!


Cheers,
Jw.

Comments

ehanner's picture
ehanner

Nice job Jw,


One of the wonderful things about this forum is the creative energy that comes forward. This is nothing short of artistic and beautiful bread. Thanks for sharing your idea.


Eric

Jw's picture
Jw

by the way, I got the idea from a real starfish. My daughter picked it up in de Waddenzee

Cheers,
Jw.

Paddyscake's picture
Paddyscake

Everything looks wonderful and your Zeesterbrood, most handsome!


Betty

SylviaH's picture
SylviaH

Beautiful loaves, rolls and I love the starfish pattern, Jw!


Sylvia 

Jw's picture
Jw

thanks Betty and Sylvia, I will look up the 'original' and post it tonight.

Cheers,
Jw.

hansjoakim's picture
hansjoakim

Hi Jw,


Great stuff! You managed an impressively symmetrical slashing for your zeesterbrood. So if anyone else would want to use your patented scoring technique, should they contact you first asking for permission? ;)

Jw's picture
Jw

noop, just kidding HJ.. But I would like it to be called starfishbread. I thought of the baker I read about earlier on TFL. He was very willing to share his recipes. I like that attitude a lot.

Cheers (Groeten),
Jw.

Mini Oven's picture
Mini Oven

Enjoying your breads.      Doesn't look like a knife scored your zeester... and almost looks like possibly the edge of a wet bowl or sauce pan lid was set onto the dough, pressed rolled and removed.  The surface of the baked score shows interesting bubbles and clearance around the marks indicating oil or water may have been in play.  Interesting.


Mini

Jw's picture
Jw

Mini, I did the scoring with the cheapest kitchen knife we have (couldn't find my surgeon's knife). Part of the explanation: I went to school to become a surveyor, so I can do stuff like this with a 0.13 mm accuracy (very usefull for life in general). Didn't do anything with the surface, just humidity in the oven did the trick.

Details on the scoring: first make four marks in the quadrants (opppsite from each other). Then make a small 'top of the arch' mark at the same circel (like the paralel on a globe). Start an arch at a mark, go up to the top and end one inch before the next mark. I would argue that plan luck helped as well.

BTW I noticed I am the only person online at TFL now. Better get to work!

Cheers,
Jw

avatrx1's picture
avatrx1

I did get the Oregon starter but I haven't used it yet.  Brochure?  I don't recall if I got one or not.


Your bread has got to be one of the prettiest loaves I"ve seen!


Way To go!  I can't ever get mine scored.  I must not have the knack!


-susie


 

Jw's picture
Jw

Hey Susie,


This is what I use: http://home.att.net/~carlsfriends/OTbrochure.html, look for the San Francisco Sourdough Bread.

My starter is misbehaving recently. I is getting colder here, maybe that is why. Last week my dough hardly moved after the first rise. No idea where that has come from. Against better knowledge, I was hoping for an oven rise, but it was and stayed a brick...

Good thing I did bake other breads as well...


Happy Baking.


Cheers,
Jw.