The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White bread/Sourdough

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Dean_01's picture
Dean_01

White bread/Sourdough

Here is a picture of the sourdough i made.  not big enough holes in it, but it tasted wonderful and the crumb was lovely too.

 

as you can so not a typical looking sourdough. but it was lovely :)

 

Dean

 

Dean_01's picture
Dean_01

Now on another one i made the sourdough looked perfect the holes on it were brilliant everything looked* fantastic, .but the darn thing was rubbery :-(

 

Dean

 

Syd's picture
Syd

darn thing was rubbery :-(

What flour were you using and what was your recipe?

Syd

Dean_01's picture
Dean_01

 

Hi,

 

ok this is the recipe i used, i have included a picture as i did one again this morning that was still rubbery...:-(

 

500g strong white bread flour

1 n half tsp sugar

25g butter

1 n half tsp salt

350 ml of water.

the sourdough starter i use one good heap tbs of it.  i let it proof quite a while.  for around 13hrs or so then final rise around 2hrs.

 

at first consistancy seems great but when i do the final rise it seems to realy loose its shape and very very sticky.  but when i start out dough seems great. last rise not so great...

 

i tried cooking it at higher temperature this time as apposed to gas mark 7 before.  it was on gas mark 8 this time.

 

any help on this would be appreciated.

 

PMcCool's picture
PMcCool

From your description of the dough condition at the end of the 13 hour bulk ferment, it sounds as though there may be some gluten degradation from acid attack or enzymatic activity.  One way around it is to simply shorten the fermentation time, assuming that the dough can expand adequately in a shorter time.  Another way around it is to use a larger quantity of starter; maybe 50 to 100 grams.  Doing so will definitely shorten the fermentation time, which will give less time for the acids or enzymes to degrade the gluten.

Even at the 100g mark, you would be prefermenting less than 20% of the flour which is well inside of the amounts seen in many formulae.

Paul

Dean_01's picture
Dean_01

Brilliant, i shall try what you have suggested :),  i am going to try 50 grams of my starter first and decrease fermentation time to half. will do that tomorrow.  I will post the results :)

 

Thanks

 

Dean.

 

Dhull100's picture
Dhull100

I hope other more experienced members will correct me if I am off base here, but I have ended up with rubbery bread as a result of using bread flour instead of all purpose flour in recipes. On the other hand, that bread did not have any fat, so perhaps bread flour is actually needed here? I would be interested in others' thoughts.

Dean_01's picture
Dean_01

One i baked yesterday, it worked a treat :) i used 50g of sourdough starter this time also reduced last rise by around 4hrs.   tasted lovely, had slight touch of sourness to it. beautiful bread, but still not quite how i want it regarding the holes n what not.

 

Dean