The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA basic sourdough

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AnnieT's picture
AnnieT

BBA basic sourdough

After a few disappointing efforts I have to report that yesterday the dough fairies were on duty. I really like the firm starter PR calls for, and as I dropped the pieces into my mixing bowl the flour flew! Next time I will be more careful. I mixed all together and left it alone for 45 minutes and then did a Mike Avery fold and left it again. The dough was already feeling good and I attempted a French fold which went pretty well. Not sure whether it is allowed to mix methods like that? Then I went out and planted some new perennials and watered eveything - MiniOven did tell me to do something else, and I now know that I haven't been letting things ferment long enough. After lunch I shaped the dough and used the TT rolled towel and parchment couche, and again went off and let things take care of themselves. Baked the loaves on my stone with steam and got terrific oven spring. Need to work on the scoring - I thought I had cut deep enough but didn't get any ears. Baked the loaves until good and dark and 205*, but the crust didn't stay crisp. I was so tickled I had to share all of this - the family get the glazed eye look when I rave on, so I thought the bread fanatics would understand. Thanks for listening, A

Comments

susanfnp's picture
susanfnp

... you know you've come to the right place for that!

I'm really glad your bread came out so well. Do you ever take photos?

Not sure whether it is allowed to mix methods like that?

Whatever works!

Susanfnp

browndog's picture
browndog

Dear Annie, maybe sometimes we have to let go a bit for success to happen and the fates to develop a crush on us...good for you! Yes, where are the photos?

weavershouse's picture
weavershouse

I'm happy you're happy. Wish you could post photos.          weavershouse

Paddyscake's picture
Paddyscake

We're all dancing around the table with you!! Bet they were yummy!

AnnieT's picture
AnnieT

Thanks, you guys for the kind words. I suppose it doesn't mean a whole lot without pictures - I could be making it up! I have a digital camera and can take pictures but I am waiting for my son or daughter-in-law to show me how to send them. Maybe if I read the manual? The kids are in the midst of moving into the house he just finished building all by himself (do I sound like a proud mama?) and don't have time right now. I have a couple of questions. Is there any rule about how many stretch and folds to do, or does it depend on how the dough feels? Also, does the long total time (adding together every 45 minutes) count as ferment or does it need to sit some more? Yesterday's dough felt so "right" I began to feel like a real baker. That and the dried dough under my fingernails! I have to tell you what a delight this site is thanks to all the caring and helpful members, A

susanfnp's picture
susanfnp

Annie,

It's not that we dont believe you without the photos! We'd just love to be able to ooh and aah.

How many stretch and folds to do is absolutely determined by how many the dough "needs." If you have a feel for that, and your intuition is corroborated by getting a great result, then you are indeed a real baker.

The time between folds does count towards the total fermentation time.

I can't wait to see your pics.

Susanfnp

AnnieT's picture
AnnieT

Susan, many thanks for answering my questions so promptly. Of course the "good" bread is all gone but hopefully the weather will cool a bit and I can bake again at the weekend - and maybe have something worth photographing. A