July 20, 2010 - 6:51am
Sourdough adventures: Holes! Finally!
Hi everyone,
A recent discussion how to acheive irregular large holes in bread inspired me to show you my recent efforts - finally, I feel like I'm getting there. It's taken around 6 months of trying, but here goes ... let me know what you think!
Have a good day!
C
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Your bread has "great crumb":) Looks good to eat, too (I'm hungry right now), How does it taste?!
I'm a complete newby - just starting out with my starter - any tips you'd like to share that you've learned? I've just learned that too vigourous degassing of the dough could contribute to a tighter crumb so I'm going to watch that next time I'm baking bread.
The crumb looks great and so does the shape of the loaf. I suspect you learned that higher hydration gave the holes and tighter shaping of the loaf gave the ability for the dough to expand upward and not just spread!?
Ford
Thanks Ford.
I've stuck to the same hydration throughout, but learned that I do need to weigh the ingredients, rather than do it by guesswork. My starter is 100% hydration, and the recipe calls for 66% water. So I guess that's pretty high? Not sure what it works out at overall, but yes, it's beginning to work for me now!
And yes, tighter shaping - pulling the outside skin tight around the gasses - really does help with upward (rather than simply spreading wide) expansion.
I would have said that 66% is not high hydration of the dough,BUT since you gave your full recipe below you actually have about 72% hydration. Flour 100 parts + 22 parts from starter, and water 66 parts plus 22 parts from the starter gives 72% hydration. In any case, it seems you are doing great. Congratulations, and have fun!
Ford
Dear C,
Please let us know what recipe you had such great success with. I want to be successful also.
Betsy
Hi Betsy,
Ok, here's the recipe. In percentages, because I'm lazy, and can never seem to be bothered to work it out any other way ...
Starter - currently 50:50 white and rye, at 100% hydration
Flour - white, Hovis extra strong - 100%
Starter: 44%
Water: 66%
Salt 1.5-2%
Rye flour: 10-13% (this loaf has no rye flour, but if you like a bit of extra flavour, then you can add this amount, and the loaves turn out just as good.
Mix flour, starter and water together well. Cover and leave for 30 mins.
Then add salt and mix well.
Leave for around an hour.
Stretch and fold.
Leave for another hour/ 1.5 hours
Stretch and fold
Another 1/1.5 hours
S&F (you can do another S&F if you have the time)
Shape the loaf. Place in banneton, cover and refrigerate overnight -8-10 hours
Take it out, return to room temp then bake.
To bake:
Heat oven as hot as possible, with baking tray or stone in to heat.
Take out the baking tray, sprinkle with rye flour or semolina.
Turn out the loaf onto the hot, floured tray.
Slash your loaf.
Pour boiling water into a tray underneath the loaf to create steam and bake at 250C for 10 mins, with steam.
Then turn down to 200C, take the loaf out and turn it round, and then bake for another 15 mins.
Take it out and cool it before eating.
Should be good!
Good luck with it - I hope you have as much fun as I am!
C
Mini :)
Nice scoring, good oven spring and beautiful crumb! I'd say you've arrived.
Larry
That loaf is perfection! Congratulations on hanging in there. You should be very proud of your efforts!
Excellent crumb and good spring! What did you do differently?
Mason.
Hi Mason,
Thank you so much.
Honestly, I'm not sure exactly what I did differently, it's probably more that I've had lots of practice and am better at handling the dough, not panicking when it seems too wet, and just generally have more confidence. Call me mad, but I honestly think the dough can tell when you handle it well ... a bit like a horse!!
Seriously though, I'm more attentive now, and not so slapdash. I am naturally lazy, so if I don't need to exactly follow instructions, I tend not to. With bread, I've found it helps to do the same thing over and over, and with practice and patience, it finally works out well. Unfortunately for me! But maybe I've finally learned my lesson ....
C
I think it looks great yogibaker i reckon we will see some great results in the next 6 months too .ITS ALL GOOD
YOZZA