May 6, 2020 - 3:52am
Hi from UK
Hi all
I've just recently started trying to make sourdough, and whilst my results taste really good, I'm struggling with shaping and getting decent rise. I have huge amounts to learn!
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Hi all
I've just recently started trying to make sourdough, and whilst my results taste really good, I'm struggling with shaping and getting decent rise. I have huge amounts to learn!
If it's any help, I struggled to learn shaping when I first started.
About the rise, if you don't already, keep notes/journal.
Seeing what one did when it works and doesn't work has been a huge help to me.
I think everyone has struggled with this at one time or another. I've only been baking 'seriously' for the last couple of years (sourdough/natural yeast) and have learned that it helps to just keep experimenting with different recipes and/or trying out the same recipe multiple times with different variations (keeping notes!). I've also figured out that successful bread baking is a definitely a journey! But, it's been a tasty and enjoyable one! Try doing a portion of your final proof in the fridge (at least a few hours), which should help with rise and scoring. Shaping issues might be related to too much moisture in the dough. But, there are lots of helpful videos online to help.
Forgot to add that this is a nice recipe to start off with (nothing too complicated), that usually leads to some good results. I've adapted this recipe and instead of the final proof on the counter, I end up proofing for about 45 minutes on the counter and at least 1.5 hours in the fridge before popping the dough in the oven, which provides some nice oven spring. I also like to boost the flavor profile a bit, so add about 100 grams of spelt or other whole grain flour to the basic recipe.
https://vanillaandbean.com/emilies-everyday-sourdough/
...I also do a series of at least 3 stretch and folds 30 minutes apart during the early bulk ferment (to help build dough structure), and I don't take the loaf out of the DO for the final 10 minutes. I bake 25 minutes with the lid on, and 20 with it off, until the interior reaches 210 degrees. Apologies...I didn't mean to take three posts for what could have been accomplished in 1!