Finished #8 at 3:30 a.m.
I've been practicing David's Sourdough from SFBI Artisan II Class this weekend.
http://www.thefreshloaf.com/node/48663/weeks-baking-july-18-2016
I did two batches each day on Friday, Saturday, and Sunday. Each batch can be divided into two loaves which means that when I wrap up at about 1:30 this morning, I will have done 12 loaves. Yesterday, I finished at 3:30 a.m.
I've learned a whole bunch of things and feel like I've really gotten past a lot of newbie trials and errors. Proofing, shaping, baking temperatures, mixing, stretch and folding, using the mixer... just a bunch of good experience in the books. Alas, timing still eludes me. :)
I baked for skill, not for taste - I figure that will come later. The last six loaves, though, I did switch things up to start learning about different ingredients. I went with 350g all purpose, 100g whole wheat, 50g spelt, and 17g rye.
The first four loaves were a mixed bag. Two had tunnels like you read about. The other two were absolutely perfect! EXACTLY what I am looking for in my bread. Not overly holey, light and tender. I was over the moon with those two loaves!
The next day, I did two more AP loaves with oven spring that would knock your teeth out - and then I did the obligatory whole wheat-spelt-rye frisbees.
Tonight, boy the four loaves of ww-s-rye loaves are really coming out looking GREAT! Good spring, nice open scoring if a little sloppy looking, proudly sporting ears.
This last loaf going in proofed for two hours and was looking like it was going too long so I put it in the refrigerator for about 45 minutes or so while the last loaf baked. It's coming to room temperature now while the oven comes back up to full ramming speed.
I'm dying to see how the crumb and taste comes out on the last two days of baking but I'm just happy to have put in the effort to get the technique down.
Thank you to everyone on TFL for sharing all of your own experiences going back over the past 10 years! I've looked... there isn't anywhere else on the Internet with the depth and breadth of knowledge found right here. It helped me a lot and I am so very grateful for everyone's generosity in spending some of their precious time and experience with students like me.
Murph
I thought my addiction to the craft was bad but you've definitely raised the bar :-)
Hi, jimbtv!
Thank you, sir! :)
I like this site and am awestruck by the civil and generous discourse. I want to interact while exploring cool breads but don't want to ask for help from a position of not having read on the subject and getting repeatable results through repetition.
I think I have my technique for that loaf stabilized. Now I can ask a question like, "how come my crust isn't such a wonderful, deep mahogany color like in the pictures?" :) I know it has something to do with sugar content since I'm baking to 209°F internal and then leaving the door ajar for 10 minutes after the bake. I've even turned the oven back on after that 10 minutes and let 'er rip for another five minutes.
I'll get there, though! Thank you for your encouragement.
Murph
the needy with 12 loaves over 1 weekend. That is a lot of bread but baking bread is what makes one good at it - just like patience comes to those who wait. Reading and research with some hands on is the the way to go. Baking reinforces what you read, and then, the next thing you know, it is 2nd nature and easy as pie to make a good loaf of bread from what ever is hanging about:-) Keep after it and it will eventually keep after you and yours.
Happy baking Murph