Sourdough Part 17

glenwilson

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Thought I would have another go at sourdough. As you can see from the photos is was yet another unsuccessful attempt!! Not tasted them yet but totally amazed. Only used white flour as we still cannot get any decent wholegrain or rye flours.

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Steffos666

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Tastes great. Not particularly sourdoughy but pretty good. Maybe when the starter matures

It took two weeks of daily feeding until my ryesourdough got decent.

At the moment I dont have the time to bake bread next time maybe i'll take the time to document.

But making a starter out of white flour sounds like hard mode since the bacteria and the yeast live on the hull of the grains.
 
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Steffos666

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Looks good thoug.

I had no time since I have to learn at the moment. So maybe pictures in mid august or as a sign of procrastination I will bake a bread.

Had to buy ugly bread from the bakery. God Cologne is in my opinion a bad area for bread. The bread is mostly more sweet than a candybar
 

Steffos666

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* Still can't believe you dont get the right flour. Maybe look in to the drugstore or how that is called over the channel or health shop. Sorry I tried to translate via textbook so maybe not so accurate.
 

glenwilson

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General use flour for cakes and white bread flour is easily available. Some wholemeal flour is about but it isn’t decent stuff.

Health shop normally has it but not at the moment and it would be stupidly expensive. They would want €5 for 500gm which is extortionate. Supermarkets are usually about €1.5 for 1kg.

really happy with the bread so far even though it isn’t what I would like. The starter seems to be working just fine. The recipe I am doing is for ‘french’ breadfrom memory is…

250ml of warm water
315gm flour
150gm

Mix and leave 12 hours then add

315gm flour
5gm salt
5gm sugar

Mix/knead until a dough and leave for 3 hours.
Knock back and but into bread tin and leave for another 2 hours.

Bake at 200°C for about 30 minutes.
 

glenwilson

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This was baked for 40 minutes at 230°C yet still has a slight area that was underdone. Tastes pretty good though. Cook it for much longer and it will just be one big crust.
 

lakaelo

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This was baked for 40 minutes at 230°C yet still has a slight area that was underdone. Tastes pretty good though. Cook it for much longer and it will just be one big crust.
no wonder with that temp and time :oops: :oops: you dont made it in 2 steps??

i made it like this....

  • max temp 220-240° ( what your oven can do ) with a bowl of water for 10-15 minutes till you see a nice crust.
  • now temp down to 180-190° and again 45-60 minutes ( without water bowl ) so its done.
 
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Steffos666

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This was baked for 40 minutes at 230°C yet still has a slight area that was underdone. Tastes pretty good though. Cook it for much longer and it will just be one big crust.

öhm äh what laka says and maybe let the water in longer in if you want no crust
 
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glenwilson

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Have just ordered one of those proving bowl things. Hadn't bothered before as the sourdough starter never really worked. Will get another loaf started tomorrow to try that and also baking it for longer as suggested.
 

glenwilson

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Found this video which seems quite helpful (for me anyway) you experts probably know it all anyway. :) I have attached the checklists in case they are useful and you don't have to use a disposable address. Think I scored about 14/15 for the mistakes!

 

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glenwilson

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Hadn't planned on doing another loaf but… This one was made using the starter that had been fed about 5 hours before it was needed So was pretty active. Worked pretty well and am pleased with the result. This was in the oven a lot longer so and took the temperature to make sure it was cooked through - we will see later! Forgot to score the top. In one of the vids above it suggest using excess starter as a flat bread done in a little oil. Can definitely recommend that! Should have taken a pic but it was so good it had gone before I got a chance.

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