What's next?
Hello and happy easter to all!
Thanks to every one who commented last week on how to make my scoring better, this weeks bake has a much smoother look to it, which is what I wanted.
And the crumb shot...
This is the first time I used a liquid levain, I only used 6g of starter and built up to 150g, I hadn't been confident enough to use so little before (in my mind I thought I needed to use lots to get my loaf to rise). But I decided to go for it turned out pretty well.
This is my 5th sourdough loaf using this formula (and ever!) and i'd like to try something different (although I will keep making this loaf until its as good as it can get! LOL!), but i'm not sure what the next step is for a newbie SD baker. This loaf has 17% whole grain flour, so maybe increasing that % or maybe a higher hydration (this loaf is 75%)?
Comments
That looks just terrific! Crust and crumb.
It looks so good, I wouldn't mess with it too much. Branch out into a different style of bread. Whole wheat? Rye? Multigrain? Fruit and nuts? So many possibilities!
Happy baking!
David
and for the encouragement!
I'm always up for trying something different, so i think i'm going to try working with rye a bit a more. I'll start slow though, because i know just from feeding my starter (and reading the BBA) rye flour that it doesn't behave at all like wheat flour.
Thanks again!
Happy baking
Your bread is lovely! If you're looking for a bit more challenge, then I'd second dmsnyder -- especially consider baking with a portion of rye. Rye's a completely different beast from wheat. Start small, and gradually work your way up to higher percentages of rye.
Good luck!
Trevor
I do love a good challenge!
I've got my sights set on rye. And i'll definitely start slow, baby steps.
I'll post the results of whatever formula i end up trying.
Thank you for the encouragement.
happy baking :)
now. Perfect in every way. You have come very far very fast! I would think there are 2 of a thousand ways to go down the bread baking road to addiction,. One would be to up the whole grains to 50%, the hydration upped to 80% and adding in some figs and walnuts to a 2nd identical loaf - a 2 for 1. I like cranberries and pecans as an alternate fruit and nut combo too. Both are great breads and a step down the road.....
Or make an 80% whole rye bread, 20% WW flour at 88 - 90%% hydration with walnuts and sunflower seeds in a tin using a made from scratch rye starter - that would be a loaf of another color from a total different mother:-) ..... and a complete opposite of this one.
Well done and happy baking
That is such a lovely complement! :)
i think i'm already well on my way down the bread baking addiction road! I think i'm going to try adding more rye flour. I love the taste or rye bread, so i think that's my new challenge!
Thanks to you, i already have a nice made from scratch rye starter sitting in my fridge.
I take it the 80% rye 20% ww, 88% hydration would need a tin to stop it from just spreading everywhere? Sounds very interesting though, not sure if i'm that brave yet though! :)
much if any gluten development stage. This is mix and sit for a awhile then plop it into a pan dome the top with a spatula and cover it in rye bran of whole rye flour. You what to get the pan about 70% full. Once the bran or rye flour has cracked then you know it is ready for the heat. A dump & pan bread is as easy as pie - so no worries.
I like to make a scald of red malt, barley malt syrup,molasses, some of the dough flour, ground caraway seeds, a bit of espresso powder and a bit of cocoa powder with an equal amount of water in weight to really get the bread dark and tasty, Then add your SD starter to that to make the levain with a bit more flour. The wee beasties just love it.
The dark side is calling and you need a new thing to get you all worked up:-) You will love how easy and tasty this bread is. I put sunflower seeds and walnuts in the mic right before shaping the glop onto a sort of loaf drop.
Bake it at 425 F for 30 minutes either covered in foil or in a big pot with a lid and a bit of water in the bottom for steam and then turn it down to 300 F and bake it till it hits 205 F on the inside uncovered. When it cools, just wrap it in plastic to let the the water redistribute and soften the crust for 24 hours . Then slice in 1/4 " slices.
Don't forget to weigh the amount of water that fills your tin to the brim and divide that amount by 1.5 (50%) rise to get the right amount of dough for your tin and remember when the top cracks nicely .....than in the oven it goes. You can do this no problem!
Happy baking
and so different! I will give this a go! I love rye bread (minus the caraway seeds). Hmmmm .... very tempting! I think I will give this a go and see what happens.
Thanks!
Happy Baking :)