The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maurizio’s Beginner’s Sourdough - Again

Benito's picture
Benito

Maurizio’s Beginner’s Sourdough - Again

I’m sorry about posting another Beginner’s Sourdough loaf but I wanted to repeat it a few more times to see if I am getting any more consistent results.  I reduced the hydration by 20 gms when mixing to try to account for water added while doing coil folds etc.  I found that the dough was quite stiff despite a several hour autolyze, I think this was the reduced hydration unless I actually reduced by even more than I thought.  The lower hydration made slap and folds very hard.  As more water was used with coil folds the dough gradually seemed to be a bit more of what I was used to when bulk fermenting sourdough.

I’m hoping that I watched fermentation better this time so that this isn’t underfermented as the last one seemed to be.  Shaping went quite well, this is likely in part because of the reduced hydration but also this time I used much less flour, a lot less actually.  

Comments

Rhody_Rye's picture
Rhody_Rye

Wow, gorgeous loaf. And nice slow opening of the score. Based on the color alone--not to mention the oven spring--it appears perfectly fermented. Can't wait to see the crumb. No need to apologize for posting an (allegedly) beginner's loaf, or for posting new iterations of the same recipe. It helps to see variations and progression, and to understand how manipulating variables like water, use of flour in shaping, etc., affect the results.

Benito's picture
Benito

Thanks I hope you’re right and the crumb is good. Other than the slight decrease in hydration and using less flour in shaping I also didn’t do a pre-shape for the first time. The dough seemed to have descent structure so I took a chance and skipped it and went to final shaping. 

EastOceanAir's picture
EastOceanAir

Gorgeous crust and remarkable oven spring!

May I ask what method you use for steaming your oven?

 

Benito's picture
Benito

Thank you, I was excited when I took the lid off my Dutch Oven after 20 mins of steaming.  So I use an enamel Dutch Oven but I also spray some extra water into the Dutch Oven avoiding contact with the dough to help with extra steam.

Benny

Benito's picture
Benito

Here are some crumb shots.  In areas of the centre of the loaf, the crumb was more open than I would have liked, it didn’t hold my homemade mayonnaise well for my tomato, egg, lettuce and mayo sandwich.  I think I prefer a bit more of a lacy crumb overall than something super open.  The flavour was slightly sour as well which I liked.

EastOceanAir's picture
EastOceanAir

I would use your beautiful bread photos as background sceen in my computer. 😄 

I hope I can bake one like yours someday. 

How big your dutch oven? Thank you in advance.

Benito's picture
Benito

I have a 6.3 L Le Creuset Dutch Oven, although they seem to call it an Oval French Oven.  I purchased it for roasting chicken but have found it great for baking bread now too.

You can bake bread as good as this, I am only new to this sourdough baking too.

Happy Baking

Benny

berryblondeboys's picture
berryblondeboys

This is a beautiful loaf. Great job!

 

Benito's picture
Benito

Thank you kindly.

Benny

Elsie_iu's picture
Elsie_iu

Congrats on baking such a great loaf Benny :) 

Benito's picture
Benito

Thank you Elsie, I think I'm gradually getting better, but still have set backs at times.

Benny

DanAyo's picture
DanAyo

WOWZER

Dan

Benito's picture
Benito

Thank you Dan, the one thing I wasn’t satisfied with is some of the humongous holes in the crumb.  Other than that, I’m finally getting ears like the ones on my head 😀👍

I am feeding my starter today to build a levain and do another bake of the same bread this weekend.  I might do it one or two times more and then try something else if everything goes well.

Benny

DanAyo's picture
DanAyo

I have recently been experiencing the very same thing. Let me know if you figure it out. But, Boy! You made a quantum leap!

Check this out, Benny. https://www.instagram.com/fullproofbaking/?hl=ur

Kristen is our next featured baker for October’s CB. Now that’s perfect crumb!

Dan

wvdthree's picture
wvdthree

 Hi Benito,

                 Wow, you are getting amazing results!!!! I've been at it since December of this year and am not able to achieve the great open spring/crust and especially crumb you exhibit. Can I ask what starter you are using? Is it Maurizio's or another sources recipe? Thanks so much!

Best,

       wvdthree

Benito's picture
Benito

Hi wvdthree, thanks for the compliments.  I am far from consistent yet, but I think I have a better handle on what I need to do better.

My starter I've been using was made with organic rye and I followed the pineapple juice method that is outlined here on this website. http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2

I'm not sure that it is my starter that is doing anything special, in fact I doubt it.  My sourdough bakes have only really improved once I improved my skills at building gluten, shaping and judging fermentation.  I hope you have good luck with your next bakes though, it can be frustrating when things don't turn out well with all the effort we put into baking.

Benny