(An introduction before my plea for advice---I've been coming to The Fresh Loaf to learn from your helpfulness for almost six years now---and every one, from the first pita to the recentest baguettes ciabatta, has come out lovely to eat and lovely to learn from. After a recent trip north, I decided I wanted to learn to make 100% sourdough rye, and it's the first thing I've been stuck enough on to feel like I need to ask for help.)
This is my first post in this forum. I have been following it silently for quite a while and I was impressed with the quality of bread other forum members post here. I also recently bough a Kenwood Major KM020 and I wanted to try it out with a baguette dough.
While I have been living in Dublin for more than 10 years, I am originally from Italy, where there is a long artisan bread tradition, which means I am kind of found of good bread.
I followed the Hamelmann baguette with poolish recipe , with a final round shape
I have been experimetning with sourdough for a wee while now and I feel I'm doing quite well.
I can now bake a bread that rises and has the crisp crust I'm looking for, it has a nice open crumb and good flavour.
However, the texture leaves something to be desired. I'm not sure how to describe it - it's slightly rubbery or spongy. Not unpleasant, but not quite right. The loaf is airy enough.
I've been experimenting with some factors and just wondered if anyone could point me in the right direction?
I recently made a loaf of Challah for my family. It was my first Challah and it came out with great flavor. It was a six-braided loaf which I did not let proof long enough, which lead to a bit more oven spring than you'd want from a Challah. The texture was light and fluffy, with a bit of creaminess to it. However, at the end of most bites there would be a gritty crunch to the bread. Any ideas?
I have two thoughts:
1. I used honey, which had crsyallized. I did however, warm the honey back up to a liquid state before adding to the dough.
I'm reasonably happy with the interiors of my recent sourdough boules, but the exteriors are depressing. They are brown to dark brown, flat, dull and smooth. No golden glow, no little bubbles under the surface. Looking at the photos on TFL makes me afraid to even photograph mine! What variables contribute to an attractive crust on a white flour, French-type boule, batard or baguette?
Thanks, as always
I'm a bit embarrassed to post this, but there are no fellow artisans within reasonable reach, so here goes.
I'm trying to build up a 60% sourdough starter based on Maggie Glezer's book. It is supposed to be 10% old starter, 60% water and 100% flour. The rising is coming along ok, but the tackiness of the risen active starter exceeds the finest library paste! It sticks to the jar, my hands, the utensils, and anything else it contacts, with a deadly tenacity.