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I have prepared a rye sour according to the instructions in Ginsberg's Inside the Jewish Bakery: Rye and Other Breads.

He says that, once established it should be fed once or twice weekly, but does not specify the procedure. Is it just the same as the daily feeding that creates it over 10 days?

That would be:

AM:

Sour 85g (discard excess)

Flour: 70g

Water (90F) 55g

PM: Same as above except use 200g sour from AM feeding.

Hi there.
I have been playing around with initial mix hydrations before adding the bassinage on a 120kg dough mixer

What ratio hydration do you mix to incorporate and develop mid consistency dough only consisting of an 100% AP flour with 10.5 and 0.55 ash.  I only mix 1st speed. 

When I mix above 70% -71% the dough starts to turn into a puddle and it takes a long time to develop the dough

So I have to start with 70% ish but when my total hydro is around 78% it takes a long time to add the bassinage of 8% to reach 78%.

1) What is your take on this? I know this changes from formula to formula,flour to flour and also from mixer to mixer. 
2) How do you add the bassinage? , All at once (since it is 1st speed it does not splash), or slowly incorporate the water ? Does it really matter ?

I mix 5 minutes -  short auto and another 5 minutes on 1st , add the bassinage and salt until incorporates
I am going for somewhere around 600 revolutions of hook to develop the dough before adding bassinage and salt. 

Thanks

Hey TFL family,

As you may be aware, Ken Forkish is publishing is new book titled 'Evolutions in Bread' today.

I'm quite excited as I learned a lot from his previous books, especially FSWY.

I thought I'd open this topic to provide some feedback for when I receive the book and do some experimentation,. Would also love to hear the experiences of others as well.

Best Regards,

M

Hello,

I've attempted this recipe for Sourdough Milk Bread a few times and I'm not quite sure where it's going wrong. It seems they are always bursting out of the middle and sides, and the crust is way too hard. I couldn't figure out if I was under proofing or over proofing, so I left the right side dough for 3 hours longer in the final rise - doesn't seem that much different though. I have a WW starter at 100% hydration that generally takes longer to double, 6-8hrs, so I figured leaving longer for the final rise made sense since they were not really doubling in the pan... I also used a different shaping method that I saw on a youtube video - is it possible the problem was in the shaping??

Also any tips on how to make the bread taste less sour? I tried taking starter out of fridge a few days early and feeding at 1:2:2 (starter, flour, water) twice a day. That seemed to help the last time I made this bread but this time it was still very sour which I'm guessing is bc the final rise went too long?

The recipe I used is below (https://www.butterforall.com/traditional-cooking-traditional-living/sourdough-milk-bread/) and I did the following things differently:

- kneaded for the first two rounds bc dough was too stiff/tough to stretch & fold

- after the "several rounds of stretch & fold every 5 min" I waited 30min and did another 2-3 rounds of s&f as dough was still pretty tough

- bulk fermented around 12 hours, final rise for 5hrs & 8hrs (left & right loaf respectively)

- added a pan of water to steam during bake 

 THANK YOU!

• 250 grams (1 cup after being stirred down) active sourdough starter, 100% hydration
• 300 grams (2 1/4 cups) organic all-purpose flour
• 300 grams (2 1/4 cups) organic bread flour
• 40 grams (2 tablespoons) raw honey
• 420 grams (1 2/3 cups) milk (I use raw milk)
• 17 grams (2 1/2 teaspoons) salt

1. In a large bowl gently mix all ingredients, just until incorporated. Let the dough rest for 10 minutes.
2. Using slightly wet hands do several rounds of stretch and folds in the bowl, letting the dough rest for 5 minutes in between each round.
3. Once the dough is soft and smooth with long strand gluten development, gently shape it into a ball in the bowl. Cover and proof overnight at room temp (65℉). I let mine go for 10 to 12 hours.

1. Do one round of stretch and fold in the bowl to deflate the dough. Let the dough rest for 10 minutes.
2. Butter two loaf pans and set them aside. (I use cast-iron or glass loaf pans)
3. Lightly flour your work surface and turn the dough out. Divide in half and gently shape each half into a loaf by first patting the dough into a rectangle. Next, bring the top third toward the center and the bottom third over it. Let the dough rest for a few minutes and then do the same patting out and folding over in the opposite direction. Let the dough rest seam side down for 5 minutes before transferring it into the loaf pan for the final rise.
4. Let the dough rise at room temperature until doubled.
5. Preheat your oven to 400℉.
6. Score the loaves straight down the middle with a lame or razor blade. Spray each loaf lightly with filtered water.
7. Bake both loaves side by side in the center of the oven for 30 minutes. Rotate the loaves once at the 15-minute mark.
8. Remove the loaves from the oven and let them cool for 5 minutes before turning the loaves out of the pans and cooling them completely on wire racks.