March 20, 2016 - 7:00pm
New baker from Chicago
Hello! Happy to be joining this forum. I've been lurking for a while and decided to join in today. I received the Oregon Trail sourdough starter in February and I've been baking naturally leavened breads every weekend since then. I'm hooked and a bit obsessed. I have lots to learn and am very interested in exchanging ideas and recipes/techniques with other similarly-obsessed bakers. Looking forward to baking with you. Here's my bread from today's bake, made from 60% KA bread flour, 25% KA white whole wheat, 15% Arrowhead Mills spelt. I'm trying to achieve a larger crumb and improve my slashing technique.
Happy baking!
Share
Welcome, purplestar!
That's a very nice looking loaf you've got there! I'm curious what kind of taste and textural changes you've noticed with using spelt. What does the crumb look like in that loaf for instance?
The slashing looks pretty good to me, although perhaps it could have proved a bit more based on the tearing you're seeing. Beautiful ears though! What was your fermentation/proofing time like?
Well, here's the crumb! I figured out the picture situation. Looking for more holes. Thank you for your kind compliments. More below...
What's the hydration?
Still working on figuring out bakers percentages. I'm weighing everything in grams on my scale. I use a 100% hydration starter (equal parts water and flour--with part rye flour and part bread flour). I think it's 76% hydration total.
from an new baker. Well done indeed. The slashing looks fine. Now we need ti see a crumb shot to help you with the crumb if it need it.
Welcome and happy baking
I wish I could figure out how to add another picture, but I'm having trouble, since I don't have web-hosted photos. The crumb is good and relatively open, but I know it could be much better. I think I am using too much starter and I had to shape this loaf an hour before I wanted to due to scheduling difficulties. I retarded the dough in the fridge for almost 20 hours and it went directly onto the baking stone and covered by a hot cast iron pot (both pre-heated for one hour). I am also disappointed, as I'm using a batard banneton, but I think the cast iron is constricting things a bit. I also have a boule banneton, but I like the batard shape better for sandwiches. And slicing! This is a huge challenge. I'm considering trying an electric knife after much frustration.
For a first time out, I'll join the chorus and tell you that your picture of your first baby here is a stunner. Congratulations and welcome to the family. The crumb also looks dandy.
Once you get the baking itch, it is hard to scratch! Hopefully you'll have a phalanx of friends and neighbors to pass your extras off to.
Thanks, Alfanso! I really need to start giving it away--I've never eaten so much bread in my life! But I'm enjoying both my failures and successes. Thank you for the kind complement. Looking forward to learning from all of you in this forum.
Your loaf looks awesome! I'm sure they're just as tasty :)
I also got bit by the sourdough bug recently so I totally get the obsession thing!
Welcome to TFL, if learning is what you're looking for this definitely the right place!
Happy baking :)
When you are building a starter
and when you are not. :)
Nobody here is obsessed.... wait, I gotta go build a starter for tomorrow's bread.... now I can sleep. :)
Hope my loaf comes out as nice as yours.
and bakes too much. Heck, I had ti buy a chest freezer for mine.......
Welcome to the fresh loaf community. No, none of us are obsessed with baking. NOT!
I get great inspiration from the tfl community and my 20percent durham semolina, garlic, sun dried tomatoes, rosemary, parmigiana and olive bread is presently doing its bulk rise.
Happy baking! Ski
Hi PurpleStar! I've been coming to this site for a little bit here and just joined today. You've got a beautiful loaf there! I'm a bit obsessed myself as all others here too lol, I'm from Rockford and I have no one around here who I can chat with about my obsession so I'm glad to see you're at least somewhat close to me. Email me if you want to chat about bread crust.n.crumbles@gmail.com