Sourdough baking

The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.

The bread is made of white flour, and the only whole grain comes from the rye sourdough.

Currently in the depths of newborn hell, but baked these for friends back in Tennessee.

Its 1.5× the tartine recipe, which i like because it makes some hefty fucking loaves. I just increase the covered portion of the bake to 40 minutes

The crumb

30% whole wheat, the rest strong white flour. 70% hydration, no mixer just stretch & fold 5 times 30 minutes apart, rest until puffy, split into loaves and rest overnight in lined baskets, covered with plastic bags, in the fridge.

Bake next day in hot cast iron (you can see it in the picture) this time 450F for 20 minutes closed then 30 minutes open.

This (or slight variations) is the bread my kids call THE Sourdough.

A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.

First success in quite some time.

cross-posted from: https://lemmy.cafe/post/32177377

The second one wasn't even out of the oven before my partner was slicing the first. Really happy with how these turned out.

125g peak starter 350g filtered room temp water 500g KA bread flour 12g salt

Dissolved starter in water, added other ingredients mix until shaggy, autolyse 1 hour.

5 sets S&F every 30 minutes, adding a generous amount of Everything Bagel seasoning before each S&F.

Bulk fermented in my oven with light on, temp about 80* until 30% rise. About 4 hours

Preshaped and cold proof for 12hours. Oven at 475* with dutch oven and lid heating for 30 mins. Dough scored, spritzed with water and added ice to dutch oven placed underneath parchment paper, baked lid on 25 mins. Reduced heat to 425, lid off for an additional 20 mins.

Cool until get tired of my husband asking if it's time to cut.

500ml monster for scale

I still have much to learn

Here's my first sourdough Zwiebelbrot/onion bread. I converted a recipe that I was working on to use starter instead of dry yeast.

No crumb shot as it's late in the evening and plan to cut into it in the morning. The ear got a bit charred but overall pleased with the results. I was very concerned about the size of the dough going into the oven as it was smaller than what I've experienced before when overnight cold proofing (26hrs) but the oven spring did not disappoint. This was baked in a Le Creuset bread oven that I was gifted. The bottom got a little darker than I'd like but I'm sure I can fix that with an additional sheet pan underneath.

Bonus pics from a couple discard recipes. Herbed Crackers and chocolate chip cookies.

I used Thyme, Oregano, Rosemary, Paprika, sea salt, and Ghee. A little darker than I'd like but not burnt. The starter is 50% Rye based. Very good. Discard Crackers

This recipe uses AP flour (25% of flour total) and Bread flour. I substituted AP flour with Dark Rye flour. Chocolate Chip Cookies

This is my standard tartine country loaf, just thought I'd share these gorgeous little threads of gluten i found this morning.

Overall, the crumb is fine, I'd say. Nothing to write home about, but not bad either.

Finally received my live starter in the mail and fed him his first meal at lunch time. Meet Lewys :) He appears to be responding very well to his first feeding.

Any hints or tips I might need for my first attempt at a sourdough loaf this weekend?

New video on my PeerTube cooking channel. Hope it helps someone.

https://dudelike.wtf/w/e9v8qQNyzBNQe2HoMydVQr

I've experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can't beat the tartine country loaf. It's just so damn good.

I was a little worried about these but my starter has been very vigorous lately and came though in the bake. This is a simple version, just flour, salt, water.

For 2 loaves

350g white whole wheat flour

650g white bread flour (unbleached high protein strong white flour)

700g water

200g starter, about 50/50, 100% hydration.

No kneading or mixer this time just longer runway.

Mixed everything, rest 20 minutes

Stretch and fold 4 times over next 2 hours

Rest 2 more hours for bulk fermentation.

Divide and bench rest (here is where I got a little worried, it could have used more time but it was midnight and I was tired.)

Shape (this did not go well) and put in cloth lined baskets, cloth folded over loaves and then baskets into plastic bags and into fridge.

When I pulled them out this afternoon (about 14 hours in fridge) I was relieved to see they had risen a little.

Baked in pans that had been preheated in oven 475f (about 250C) for an hour to help create steam to help them rise. It worked and they came out gorgeous. Can't cut into it yet but not worried.

I got a nice compliment on the sourdough recently - my daughter's girlfriend had shared a sandwich with one of her friends and she said a week later "my friend is still talking about your sourdough, he said 'I still can't get over how good Ivy's mom's sourdough bread was' " Ha! I don't even understand how this works, it seems more like magic than skill.

A departure from the norm, but i had a pound of bacon without a purpose.

I loosely followed the recipe, probably doubled the amount of bacon fat it calls for and mixed the final dough in the morning rather than at night, but overall the process was pretty similar.

It smells fucking fantastic, as you'd expect bread with a pound of bacon and a handful of bacon grease would 🤷

Gonna make some killer breakfast sandwiches tomorrow

My last batch was an abject failure, and then was followed by these absolute BEAUTIES.

Everything about them is near perfect, it's the best I've ever made.

Followed the tartine county loaf recipe, but my kitchen was quite warm so the bulk ferment went a bit further than I have been letting it go.

I'm tickled pink.

I decided to do a three-loaf batch on a whim, and ended up mixing the dough WELL before the starter was actually ready.

The starter is also in poor shape because I've only been feeding it every few days because I'm busy unpacking in a new house.

I vowed to treat it right for the next week and bake properly next time

I'm a total noob at this. My first time making a regular loaf of sandwich bread was earlier this year. Now I'm attempting sourdough. This is the tallest loaf I've made, so I'm happy about that. Long way to go before I would share this in person, though. Judge away!

We need another body to help move a couch into our house, and there is road construction like 200ft down the road, so my partner is gonna ask one of them if a loaf of bread and twenty bucks will be enough to get them to ditch work for 5 minutes and help

Recipe is the tartine country loaf, but i altered the flour ratios a little. 920g AP, 40g WW, and 40g of wheat germ because it makes bread smell otherworldly.

They looked great after the boil, bagels have a mind of their own.

After moving cross-country, my wife said I needed to make some bread ASAP for some friends, so I cheated and got a starter going by sprinkling like five grains of active dry yeast in a 50/50 flour/water mix, then repeatedly starving it over about a week to try and force it to become a different culture than straight commercial yeast. Overall seems to have worked out just dandy.

Recipe was, as always, the tartine country loaf, and I actually followed the recipe this time. Only issue is the new oven runs a bit hot, so these are a few shades darker than i normally aim for.