March 3, 2015 - 7:14am
I want to thank you all
Hi Everyone! This is the first time I am posting, but I've been reading the forums and articles on this site for a while now.
I've got a beautiful starter going, and my sourdough has been coming out better and better with each try. There were a bunch of times I wanted to throw my hands up and say forget it, but reading all of your posts motivated me to keep trying!
I still have so much to learn, and I'm glad I have this site to guide me along. So THANK YOU to all of you!
Here is my latest sourdough loaf- Just took it out of the oven about an hour ago. Any feedback/pointers are welcome!
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What kind of bread is this and haw about the crumb shot?
Happy baking
Thank you! I hope it looks good on the inside- I tweaked the recipe a little bit on this one.
It's just a basic sourdough I found online: (this is a halved recipe)
- 100g starter, 450g AP flour, 50g whole wheat flour, 375g water, 10 g salt.
- Strech/fold every 30 min for 3 hours, 2 hour bulk rise in oven with the light on, shape and in the fridge to rise overnight.
And after I typed this all out, I realized that I put the FULL amount (forgot to halve the amount) of salt in this one! OH NO!!!! Oh well- Salty bread. Live and learn. haha
I don't have a crumb shot because this one was supposed to be a gift for a friend. Might not give this one to them :)
If your breads keep coming out looking this fine, you're gonna need to change your account name! Enjoy!
Cathy
Thank you, Cathy!! I have really developed a love/obsession with baking bread, and I can't wait to learn more.
Salt is 1.8% still under 2% so it won't be that salty. 11g would be 2% of 550g total flour (starter and dough) :)
Thank you, Mini Oven!
BUT- I actually put in the WHOLE amount (for 2 loaves), which was 20g! As I was typing my post, I had a mental replay of myself adding salt and realized I added 20g. (actually maybe even like 23g)
UGGHHH. That's gonna be pretty awful, huh?
It's such a shame, because it smells amazzzzzinnnng.
slice very thin and use like crackers or with no or low salt dips. Can even dry the thin slices.
I know I could make quick use of them cut into cubes. Combine with glassy fried onions, parsley, egg, water or milk, pinch of nutmeg, and tossed with flour to make dumplings. A whole loaf could be remade. Cubes get rolled into a log and wrapped in a dishtowel (or rebaked in a bread pan covered tightly with buttered foil) and steamed floating in a pot of boiling water. Great with sauce dishes like ragouts or mushroom creme sauce dishes. Similar to stuffing.
The whole idea is to moisten the outside of the bread cubes, stir, after they have all equally absorbed some moisture, coat with enough flour to encase each cube with its own dough. You want enough flour to form gluten and to pull the moisture back to the surface of the cube and after a brief rest, stick them back together to form a loaf.
I noticed this recipe doesn't use flour, eggs bind it all together. Reduce eggs to one or two and add flour (need it because of the extra salt) The 90 or so pictures are really good though.
http://www.chefkoch.de/rezepte/125671053846944/Serviettenknoedel.html
https://www.youtube.com/watch?v=F75R4hp7Z2U&spfreload=10
in English:
http://en.wikibooks.org/wiki/Cookbook:Austrian_Giant_Bread_Dumpling_Prepared_in_a_Napkin_(Serviettenknödel)
Toasted cubes in butter and garlic for salads. Twice the salt does sound salty.
Do I recognise my weekend bakery?
? I don't think we know each other... do we?
I mean is this from the website myweekendbakery?
Looks excellent.