Hi Freshloafers
just wondering if anyone has mixed dough, then put in in the fridge for a bulk retarding and did the stretch and folds the next day in the morning, and then divide, pre shape, shape and for a midday bake
thanks in advance for any thoughts/insight
MJ Sourdoigh
This is a very tasty bread with 30% of barley flour, 30% of rye flour and 40% strong bread flour.
Procedure:
1.) Prepare 20% of leaven at 100% hydration (could be with white flour or rye flour)
2.) Mix all ingredients flour+water+leaven +2% of salt (no autolyse) and develop the gluten right away after you mix on low speed for about 3 minutes.
3.) Do series of S&F in 30-45 minutes intervals.
4.) The bread on the picture was cold retarded for 20 hours.
Bake as you normally bake your breads, nothibg special required.
I baked this bread for my daughter. She is suffering from gluten intolerance problems.
The mix of GF flours is like this:
This is my first blog entry and porridge sourdough.
I have started baking bread for less than a year and they are almost all no-knead overnight artisan bread. Since the start of this year, I have been trying my hand at sourdough as I successfully made a starter at the first attempt. Though, as a year 1 student, time is not something I have a lot to sparse so all of my loaf are essentially no-knead, stretch and fold type.
This is my first trial of porridge sourdough inspired by the Polenta and Rosemary Sourdough from The Perfect Loaf.
I've been very busy with university life recently but I'm glad I was able to squeeze in this bake, it relieved all of the stress that I've been experiencing for the past few weeks.
Good days folks I have been trying to make a regular white bread for the past year that would not have those millions little little air bubbles and tiny holes inside the bread.
Can someone please assist in how to eliminate or drastically reduce the air bubbles and little hole inside the bread
I will be travelling away from Australia to Europe later this year and looking for some s/d starter to use on my adventure, meeting other bakers is also great fun. I will be staying in Huddersfield (UK) but also Guizerex in the Sth of France, Barga in Tuscany and also Rome in Italy Time frame is May - June. Not long now
Kind regards Derek
This bread contains 20% of buckwheat flour and 80% of strong bread flour (in my case it was Italian Costa d'Amalfi).
Hydration about 75% and cold retarded.
So, I made a big pot of caramelized onions the other day, and wanted to try various recipes. I was also inspired by a discussion we had about using beer in sourdough. So that serendipity of events led to a bake of Hamelman's Beer bread with added caramelized onions!
This is 100% spelt bread - 10% whole-grain spelt flour home milled, 90% white spelt flour, 70% hydration, 10% inoculation.
