The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Susan's simple sourdough challenge

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AnnieT's picture
AnnieT

Susan's simple sourdough challenge

Here is a picture of my grandaughter Lily with a slice of my first effort, showing off the holey crumb. I used KA bread flour and KA white whole wheat and my newly converted firm starter, and we all liked the flavor. The second try had better oven spring and I imagine the starter is getting stronger, A.


 



Comments

ehanner's picture
ehanner

That looks great and your hand model is very well posed! Great crumb.


Eric

Marni's picture
Marni

Will you show us the second loaf too?  My first attempt was so bad I didn't even take pictures.  I'll try again soon.


Marni

AnnieT's picture
AnnieT

Thanks Eric - too bad I showed so much of Lily's less than pristine play shirt! Thank you too, Marni, and check out my blog where I posted what I modestly think is my best picture yet, the crumb of my second attempt. Just about to bake #3, which I made with my usual starter. The dough was very slack in spite of holding back some of the water so it will be interesting to compare. What fun! A.


avatrx1's picture
avatrx1

So you noticed a visable difference in the rise when using a firm starter as opposed to a typical starter?  I get very frustrated with my bread because it almost always spreads out and not up.  I know the starter is active because when I feed it - it doubles and triples.  I stir it down and it does it again if I don't refrigerate it right away.


Did you bake your bread in a container or freeform?  that's another question I'm never clear on.  Seems that if I don't 'containerize' my bread baking - it always spreads.............


-susie

AnnieT's picture
AnnieT

Hi Susie, I think you must be addressing the question to me? I'll try to answer anyway. I didn't see much difference in the doughs to be truthful, and the firm starter is quite new to me. I was worried because the dough seemed to be slack with my usual more liquid starter but after the stretch and folds it was more manageable. How many times do you stretch and fold your dough? Do you preshape the boule then spin it around on the counter to tighten it up before putting it to proof in whatever container you use for proofing? I preheat my oven and baking stone for 60 minutes at 500* then turn the heat to 450* and bake the loaf on the stone for 20 minutes under the stainless steel bowl and another 15 minutes uncovered. You could try preheating a Dutch oven or other lidded container and cooking your loaf that way - might help with the spreading problem. Hope this helps, and maybe some of the experts will have more advice, A.

AnnieT's picture
AnnieT

Susie, a follow up- I Googled shaping a boule and found Peter Reinhart shaping a boule with a very slack dough, A.