The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

MY FIRST SOURDOUGH

newbiebaker's picture
newbiebaker

MY FIRST SOURDOUGH

 

 

I made a sourdough over the weekend, and i thought it came out really well...  for my first loaf of sourdough, it was lacking a couple things... it lacked that sourdough twangy sourness, but i read the post on how to get sourer sourdough, so ill give that a try sometime, but my other question is, the crumb was rather tight and very very soft.  how do i make it more very open and chewy?  and is there a better way of steaming my loaves than a spray bottle in the oven every like 30 seconds or so? i know it would be best to pick up a baking stone, but funds are tight as of now, and i dont know where to keep the thing... but, over the summer, i will definitely buy one  (ill ask for what i need to look for in a stone later) also, should i slash the loaves just before they go in the oven, or as they begin the second rise?

 

thanks for the advice, ill send post a picture if i get a chance... oh! could a dough thats to wet create a tight crumb??? 

JIP's picture
JIP

As far as a stone goes I don't know where you are from but I just went in to my local Home Depot and bought unglazed tiles.  I think they set me back about $5 or less for about a dozen wich left me with a few to spare after I lined my oven I already had a cheap tile cutter from a previous project so that part was easy but if you do the measuring I'm sure wherever you buy them can do any cutting you need.  Just make sure you buy unglazed tiles.  These tiles have served me well over the last few years I would like to buy a stone but I can totally relate to the financial restrictions Hell I can't even affodrd a scale right now.  As far as slashing your loaves you need to slash them immediately proor to putting them in the oven.  All manner  of steam generating devices are available at different stores but home that is pretty much one thing home bakers just cant replicate totally from commercial bakeries but I think spritzing your oven is a perfectly acceptable substitute. 

leemid's picture
leemid

I have found that the open crumb is a combination of higher hydration and longer fermentation cycles.

I agree on the stone. I don't have a good way to get the bread to rise tall instead of wide (banneton) yet so I rise in cheap pie plates which gives me some lift, and bake in them, which screws up the bottom of the loaf. So I remove the pie plate half way through the alotted time and the bottom bakes better. I do have a 'stone' which is a left over slab of marble obtained from a local countertop manufacturer for cheap. But I don't like loaves that are an inch and a half tall and eight inches wide, which is what my bread does in the circumstances I have. I am going to make my own bannetons from wire mesh soon that should solve that problem, since I can't imagine spending $29 each for the wicker ones.

My solution for good 'steamed' crust is not to spritz, which to me is useless. I throw in 1/4 cup of water and close the door. I get tons of steam and great crust. Spray bottles don't introduce enough water for good steam, in my opinion.

newbiebaker's picture
newbiebaker

you mention a wetter dough... but how wet should it be?  and should i knead it longer to get a more open crumb?  slightly sticky, or almost batter like? (i realize these are two extremes and would appreciate a repsonse slightly more descriptive than "somewhere in the middle") thanks alot you guys, ill give these things a try next batch i make

newbiebaker's picture
newbiebaker

will less starter mean a less sour loaf in the end? and i think my last loaf came out rather wet... kneading was very difficult and sticky