September 3, 2011 - 12:25pm
Norwich loafs
Ok i have had the internet down for the past week or so... but i'm still baking!
My starter is now about 5weeks old and is still feed twice daily. Bloody kneady!
Here are some of my loaves... i have awnsered lots of questions through trial and error. But i have a few that i'm lining up for you robyn :)
I love the norwich sourdough recipe... its great, bombproof!
Susans fig and fennel atempt one... dough was too stiff. Long story... my falt
fig and fennel take two... higher hydration... much better crumb
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Comments
Hi Mark
Sorry I didn't catch up with your post til now, away from home at present (see note in PM which I'll write later!).
Great to see you have been doing plenty of trials, and wonderful that even those not 'perfect' to your eye are good to eat!
It's likely that the bottom blowouts are because you have a weak point there. When you shape your loaves are you taking extra care to keep loose flour away, to ensure a good seal? Are you checking the seal visually too, any points you are not sure of, can be given a light tweak with your fingers. Which way do you place your loaves for the final proof, seam side up or seam side down? If it isn't the seam that is bursting, how about the development of the gluten sheath, (which you have seen so well illustrated with the toothpicks in David's tutorial) are you satisfied that you have created a good outer surface?
http://www.thefreshloaf.com/node/19346/shaping-boule-tutorial-pictures
Cheers, Robyn