Sour Dough Balistics

[Snuby642]

@lash
Yes that is very popular.

It's extremely simple to do.
I use sun dried tomatoes from a resealable bag, no jars sitting around open. I rehydrate them in olive oil and make sure to use enough oil that it can be used in your recipe. You can dice raw garlic in it but roasted is way better.

Take a dry pan or griddle toss some garlic on it still with the paper husk on it. Flip it a couple times side to side untill it changes color / slightly blackens and smells good.

The peak will come off easily but I normally cut the little hard end off and squeeze the garlic out it will be soft.

That goes into the oil and tomato bath.

 

[Snuby642]

Yesterday's sandwich loaf came out very nice.

Small loaf cast iron Lodge pan 8 1/2 x 4 1/2 inch

300g flour (Ap 2/3 - 1/3 and
Bread)
200g water
100g starter
10g olive oil
5g salt

I changed up my prep routine.

Lightly oil mixing bowl and add flour, active starter, water.
mix and let rest an hour.

Salt comes next in two dumps with stretch and folds grinding salt against mixing bowl. That helps clean down sides and bottom of bowl.

Next comes the messy part but it all still takes place in and over the bowl.

Poke fingers in dough and add the oil. You can swish and flip it around with the bowl scraper some but time to use your hands.
No oil water or flour needed just get in there and do streach and folds.

Rest for 15 minutes and go again.
I went 4 times.

The bowl was now "clean" and dough covered loosely with plastic wrap bowl cover on and into the fridge to cold proof overnight 12 - 14 hrs (lazy I let it go for 14).

That picture is not staged, it is how it comes out using the bowl scraper, salt and oil last. I could have started another loaf when I turned it out for final streach and shape.

Into the pan, final proof in oven with light on (85 degrees).

Slash, tent and seal with aluminum foil, place in cold oven and start at 425 degrees for 30 minutes.
Remove foil and cook additional 30 minutes.

My rating for this one.
Crust was medium thickness, crispy chewy. 90 (no blisters or decoration).

Crumb, soft chewy texture mediumish crum . 100 if scored for a sandwich loaf. (Jam won't fall through).

Taste lightly sour great for general sandwiches. 95 (not the kind for a charcuterie board presentation).

I'm getting out the stone and chisel for this one and it's going in the book.

 

[Snuby642]

Hope that helps some beginners.

Now my turn to ask the experts.
I keep scoring my loafs and the score keeps closing up completely. This last loaf was 1/2 inch deep.

What's going on?

 

[hangunnr]

I have to learn how to do this. It’s one facet of kitchen work I never tried.

 

[Snuby642]

I have a plan now.

You get or make a starter.
Find out how long it takes to get it proofed, risen to full bubbly power.
Mine is about 2 hrs.

You can start faster if you use the second hour to let your flour and water mix and rest (autoliase) messy but works.

Iether way get that loaf mixed and stretched around ready for bulk proof in the fridge overnight.

No use playing with and staring at it all day you could be doing something else.

When you pull it out after 12 hrs it is going to be ready to fold and put to final shape then rise ready for the pan I'll wag 2 hours. Another short rise 45 minutes to an hour and bake.

I treat it like a brisket from now on.
Start 24 hours from when you want to eat and there won't be many times it dont make it unless your house is cold and then use the oven cooking light to take up that slack.

Also just found out internal wellness temperature is about 205 to 210 degrees Fahrenheit.

I just at the moment have the nagging self sealing slash problem but works ok for sandwich loaf purposes.

I have a post about equipment back in here somewhere, you don't have to spend money for a Prometheus flour dropper.

I don't even have a bread basket to rise in (banotin).

 

[LuvDog]

Just came out of the oven. Saw something posted online so I thought I'd try some Blueberry Goat Cheese Sourdough.

 

[MarshallDodge]

Looks amazing and sounds like a tasty combo

 

[Snuby642]

Bread flour burn chart?

No but I have beat gold medal bread flour and Kroger unbleached ap flour into the ground.

Time to try King Arthur brand for both.

I had been running 60 - 65 % water, that's all the GM and K flours would hold and it was messy at that rate.

I'm making a couple sandwich loaves with KA bread flour and some Kroger ap 50 / 50 % to use up the ap instead of toss it.

Consensus is that KA bread flour will do good at 75% and the K brand at 65% max so I decided 70% was gtg.

I wanted to cold proof 14 hours so My wife picked up a couple of aluminum pans.

They worked but still looking for plastic just the right size. Maybe I should invest in some bannetons?

I see videos on YouTube all the time and people have some expensive cast iron bread pan sets.

Invariably they are too stupid to wipe them down with ordinary cooking oil, let alone season them.
They have rust inside and out of 300 - 400$ pans. To top it off they buy silicone mats and use parchment paper all the time.

LMAO at them.
This is what a pan looks like when ready and the other may still be gtg but will get a very thin wipe of oil as well.

The only time something partially stuck was because of being full of olives, garlic and sundried tomato.

The bread falls out of the pans and Dutch oven, wipe off with a cloth and put the pan up.

Cooking pre seasons the pan each time.

If any of you new guys have come accross " bakers percentages " you should read up on it.

It is the basic language of bread makers every where.

 

[lash]

My family has always used King Arthur flours. They truly are better than most. You can buy it and have it delivered to your house.

Flours - Bread Flours - King Arthur Baking Company

shop.kingarthurbaking.com

Classic Fresh Sourdough Starter

Thousands of bakers before you have made wonderful bread with a bit of this same bubbling brew. Buy at King Arthur Baking & start the sourdough journey now.

shop.kingarthurbaking.com

 

[LuvDog]

Maybe I should invest in some banotins?

Bannentons are cheap, but I made due without them for a few years. I used a colander with a dish towel.

As for flours. Yes, some flours are definitely better than others. Are they worth it? Maybe but you can get good results with store brands.

My basic recipe is (2 loaves)

100 grams whole wheat flour
400 grams bread flour
500 grams AP flour
725-750 grams water
25 grams salt
200 grams starter


My AP and Bread flour are the cheapest store brand or bulk brand flours I can buy. The only "good" flour is the 100 grams of KA whole wheat.

 

[Snuby642]

So another way to look at your recipe is bakers percentages.

Flour is always 100%
Your flour's mix ratio is 10 % whole wheat, 40% bread flour and 50% ap flour.
Water .725 - .75%
Salt .025%
Starter 20%

So if I like your recipe and have a pan I normally use for 300g flour loaves I can convert it . Also if I have flour that likes less water I can fing the exact weight quickly by using that flours optimum percentage.

And yeah whole wheat flour will kick start rise.

 

[Snuby642]

Getting my starter onto the KA flour.

Made some delicious sandwich loafs, tight crumb on the cut one.
Loaf next to it had more oven spring and darker color.

Literally same bulk rise, etc. and baked side by side, could be my foil tenting for steam.

Wife wanted a soft sandwich loaf so I added olive oil @ 2%.

Flour 100% (50 / 50 bread and ap)
70% hydration
30% starter
2% salt
2% evo

I tried out this high starter rate trying to speed things up and or get more rise.
Seems like last time I used 2/3 ap flour instead of half but now I'm changing that brand next so here I go again. Lol

Edit: Made some soup just to eat with the bread and killed 2/3 of one loaf. Lol