January 13, 2014 - 8:22pm
Measuring starter (and how long to bake) sourdough sandwich loaves?
Questions about Sourdough Sandwich Loaves:
http://www.thefreshloaf.com/node/3715/sourdough-sandwich-bread
I am wondering:
1. When the recipe calls for "1 cup" of starter, do you think that means 1 cup as measured with a fluid measuring cup or dry?
2. Any thoughts on how long to bake this...or at least a range before I start testing? And what temp should the inside be when it is ready to pull from the oven?
3. I just noticed there are no directions to punch the dough down or anything...so after the first rise do I just divide it, pat into rectangles and shape into loaves? Should I knead it at all?
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Why pick a recipe that does not have very clear instructions and with "who knows how much" volume measures? Judging from the number of comments garnered there over the years, doesn't seem to be too popular. Most probably just move on to something else. There are plenty of clearly written recipes out there. But anyway:
1. Liquid starter is measured as a liquid.
2. I usually check breads when they reach the level of browning I prefer, and they pass the "hollow when thumped" test. I guess that's around 200ºF internal temperature. Smallish loaves I probably start checking at about 25 to 30 minutes. Largish loaves , 35 to 40 minutes. That said, I bake mostly rolls/buns. Used to bake a lot of loaves when I just started baking breads though, about 4 years ago.
3.Most sandwich loaves are "degassed", at least somewhat before shaping/panning. Guess it depends on the texture one desires, but you want to degas firmly enough to try to avoid large air bubbles(which may become giant holes when baking). To avoid the largish holes means pretty firmly degassing. That's my experience.
I'm sure there are probably plenty out there, but I don't recall coming across too many recipes(lately) calling for kneading again after the first rise. This particular recipe, no re-kneading.