Since I started to make a wild sourdough starter
I started to make a wild yeast sourdough starter on 21st August this year ( from here -- http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter) and my first sourdough was Susan's one.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
You can see my sourdough diary here --- http://www.thefreshloaf.com/node/19544/my-sourdough-diary
I couldn't solve the problem for a while until I saw Vogel's blog--- http://www.thefreshloaf.com/node/19742/next-level
After I use the technique ( take some dough and put it into a glass ), I don't make any rubbery-slipper bread anymore. I also use finger test too. That is very helpful.
---This week-----
I tried some recipe that are posted here and they became my favorite.
1) Simple white sourdough loaf that was posted by Daisy-A.
Again, I made another one that I used soaker that I didn't plan to do. I was trying to make 70% rye that is posted by hasjoakim but I found mold in the sponge next morning so that I used the soaker for this loaf. It came out nice bread. I felt that I need 1-2g more salt to this loaf when I tasted.
Thank you, Daisy! When I shape this loaf, I give the dough tension like this video.
http://www.youtube.com/watch?v=tpUi8jS9jQY There are a moment that we can't see what he is doing but you will see at the end. :)
2) I make nut-sourdough that is posted by hansjoakim. My husband loves this bread,So do I!
I used walnuts instead of Hazelnuts but it was very good although I scorched the surface. I will make this bread again. Thank you, hansjoakim.
3) 5 Grain levain bread by Hamelman: I really love this bread. But I can't shape it nicely. As you see the picture, The gloom looks like a bump after a child hit his or her head on the wall or something. I used the shaping method by Hamelman's book. Please let me know if you have some ideas to solve this.
Thank you for reading, everybody.
Happy baking,
Akiko
Comments
You are really making a great start (no pun intended) and some wonderful breads, too.
I didn't see any scorched bread, just some boldly baked bread.
The amount of oven spring that you are experiencing suggests that you might be able to push your final ferment a bit farther before putting the loaves into the oven. It's always a balancing act between enough and too much, I know. And sourdoughs seem to have a lot more oven spring than their commercially yeasted brothers.
All in all, beautiful work.
Paul
Thank you for your great comment, Paul and Daisy. I will take your advice next time and post the result next time. Thank you so much.
To paul: As you said, Suprisingly,I can see my sourdough bread rise more than the bread I used to make in a oven . I thought that I scorched my bread mostly, but I feel good when you didn't think of them were scorched. I appreciate all your help! Thank you for your compilment too!
To Daisy: About the soaker for the tin bread ( I remember the amount because the ingredients is from hasjoakim's recipe .( 70% rye recipe) I like bread that have nutty flavor now. I tasted the tin bread sweeter as you said.
I thank your advice and kindness always.
TO Paul and Daisy I better be a better patient next time! :)
Sincerely,
Akiko
You are such a quick learner! Nice breads, Akiko!
Thank you, Khalid!!! I saw your new blog, that is awesome!!
Akiko
neighbors must be salivating from the fresh baked bread aromas coming from your kitchen. Quite beautiful.
Bernie Piel
I appreciate your compliment! My neighbors thanked me for these bread I shared. That makes me happy, too :)
By the way, I used the egg wash method for seeds to stick onto the bread I made today. It worked, Bernie Piel :)
Happy baking,
Akiko