February 11, 2012 - 10:53pm
Today's simple sourdough
Hello,
This is today's simple sourdough. It is a 10% whole wheat, 90% white bread flour, 68% hydration, 2% salt, 1000 grams. I did it lazy-man style -- just took a small amount of my liquid starter and fermented everything together for about 18 hrs at 50F, then warmed it up in a B+T for a couple hrs, then shaped, final proof, and baked. The amount of starter was 3% of the dough. No levain preferment or flour soaker this time. Still came out very tasty!
Pics:
Happy baking!
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Awesome crust colour. The new camera's doing a fine job. Nice!
I like your hands off approach.
Cheers,
Phil
Thanks Phil!
I know nothing about photography but am having fun playing around with the ISO/shutter speed/aperture dials. Also, the lighting. At the moment, there is a mixture of a few 5500K CFC bulbs and 3200K incandescents. Combined, they seem to produce a nice balanced light that reproduces what my eyes see pretty well, but I am still experimenting with it, as time permits.
These aren't bread pics, and aren't anything great as far as scenery, but a couple of test shots that shows the neat depth-of-field effect with the aperture, and different focus points. It's really fun!
Same thing but with different focus:
For kicks I put the shutter speed to take a very long exposure, pitch black at night, overlooking the park and street outside my house. This was taken through a window screen also. Still came out halfway decent.
:-)
all for easy bread baking. We can't always spend 3 days making a loaf of bread that tastes and looks good - like yours - nor should we have to either. I'm glad you and Phil have alternates that work. I'm going to try this. Great photography too. I just don't know why my cell phone won't take pictures like yours and PiPs :-) My wife's birthday is this week. Maybe she would like a nice camera....
I agree, I think she just might like a new camera. :)
My first inclination was to go around my town snapping pictures of everything. But the way things are nowadays, I'd probably get arrested or something. Hehe.
Great way to bake sourdough, gvz! excellent results! Still, though, a few stretch and fold along the way would have helped enhance the evenness and aeration of the crumb.
Thanks Mebake, I also thought the big hole was a defect, but what the heck? :-) It wasn't due to a lack of stretch and folds, the dough was properly developed, but maybe I didn't de-gas it enough. :)
Oh well.... :)
Still tasted good. :)