Kitchen

[gardenman]

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@Nightowlz wrote:

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@gardenman wrote:

I got the Model Bakery Cookbook on my Kindle a few weeks ago and I've made their starter and I'll be using that this weekend to make their pain au levain. I just got a pair of eight inch bannetons/brotforms from Amazon to play with also. I love making bread on Saturday mornings in the fall then eating it while watching college football. I haven't done a lot of naturally leavened breads, so this will be fun. The starter is certainly lively and looks/smells right. Friday afternoon I'll start the poolish, then Saturday morning work on the bread. If I time everything out right, about noon I'll have two loaves of delicious (I hope) bread ready to eat, just in time for the early games.

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That's sounds really good. Let me know how it turns out. I also downloaded the Model Bakery Cookbook.

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I've got the dough mixed and two of the three folds done. The third fold is coming up soon. This is my first really high hydration dough so I watched quite a few YouTube videos on how to handle it and so far the dough looks great. One more fold and another twenty minute rest, then the dough gets divided, shaped, and plopped in the bannetons for a couple of hours before baking. The starter is doing it's job as we've got a very active dough with lots of gas bubbles forming. I'm very optimistic about the recipe right now. The proof will be in the eating, but everything looks great so far.

[gardenman]

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@gardenman wrote:

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@Nightowlz wrote:

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@gardenman wrote:

I got the Model Bakery Cookbook on my Kindle a few weeks ago and I've made their starter and I'll be using that this weekend to make their pain au levain. I just got a pair of eight inch bannetons/brotforms from Amazon to play with also. I love making bread on Saturday mornings in the fall then eating it while watching college football. I haven't done a lot of naturally leavened breads, so this will be fun. The starter is certainly lively and looks/smells right. Friday afternoon I'll start the poolish, then Saturday morning work on the bread. If I time everything out right, about noon I'll have two loaves of delicious (I hope) bread ready to eat, just in time for the early games.

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That's sounds really good. Let me know how it turns out. I also downloaded the Model Bakery Cookbook.

---

I've got the dough mixed and two of the three folds done. The third fold is coming up soon. This is my first really high hydration dough so I watched quite a few YouTube videos on how to handle it and so far the dough looks great. One more fold and another twenty minute rest, then the dough gets divided, shaped, and plopped in the bannetons for a couple of hours before baking. The starter is doing it's job as we've got a very active dough with lots of gas bubbles forming. I'm very optimistic about the recipe right now. The proof will be in the eating, but everything looks great so far.

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Well, everything went perfectly, but the end product flopped. The folding worked like it was supposed to.  The dough was wet, but manageable when divided in half. The shaping worked just like in the videos producing a nice ball of dough that held its shape with a nice, shiny, smooth outer skin. The loaves had their final proof in the bannetons then released nicely onto the peel. They spread a bit on the peel, but we're still over two inches tall going into the oven. The oven spring never happened though. Instead of springing up, they collapsed and ended up less than an inch tall. The flavor is good, there are nice sized holes in the crumb indicating the starter was working, but the end product is not good. I'll try it again sometime and maybe add a bit more flour next time, though the dough looked pretty much identical to those on the video in terms of consistency. Perhaps I'll add a bit of yeast too, to give the starter a boost.

[PamelaSue72]

King Arthur has a special going on right now. Buy the sourdough crock and you will get a container of their sourdough starter free. I ordered this morning. Fall always makes me want to play with yeast dough and, while I've created my own sourdough starters in the past, the finished bread doesn't have that great sourdough "tang" that I'm looking for. So I'm going to try KA's starter and see if that will help. 

If anybody wants to try making your own sourdough bread, now's the time to try it. Just type in BAKEBREAD in the Code and the sourdough starter will be free.