Soda bread splitting on the side

http://www.thefreshloaf.com/node/54293/soda-bread-splitting-side

Soda bread splitting on the side

Submitted by hayley3 on November 19, 2017 - 4:14pm.

The dough is a very wet dough so I really can't slash it as the recipe says to.

It's an Irish recipe by Odlums flour, so I measured out the ingredients by weight so that it would be correct.   I had the same issue with the pre-packaged Odlums bread mix.  It is like a quick bread so not able to slash it.  I put it in my Le Creuset loaf pan so it will rise high so I can use it to eat for toast.  I realize most Soda Bread is just a round shape but wanted toast.  So really I"m wondering if it's the pan doing it or if it's something else?

 

Thanks,

Cheryl

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Levain baguettes first bake from new starter

http://www.thefreshloaf.com/node/54292/levain-baguettes-first-bake-new-starter

Levain baguettes first bake from new starter

Submitted by kendalm on November 19, 2017 - 11:34am.

Heres the first bake from week old starter - results ehhhm, just ok. These seem fairly over proofed or the starter needs to mature more. Having been on a long commercial yeast kick its quite a change of pace using natural yeast whos timing and quantities I've gotten down to minutes. The first major adjustment is dealing with the long bulk and temperature sensitity. I usually cold retard over night and see about 1.5 time rise followed by a quick final. Here I let the dough rise at about 76f for 12+ hours and saw a good rise to near double size. Next is the final - nothing happens at 66f (my kitchen temp in the am) so had to move the proofing to a warmer spot at right around 75-76f and 2 hours later loaves look about right. Since I not confident enough yet to ise my favorite flour I opted to use KA AP which at 11.somthing % protein presents a lot more resistence than Im used to (at 9.4% T65) but despite that, shaping worked out alright. Slashing was a totally different experience, much easier due to the tougher surface. In the end this was a 69% hydration (down 3% from the norm) using a mix of ap and rye starter. Crumb...nothing to write home about - flavor - tangy tangy and more tang. I could get into this if I can mellow out this over abundance of tang and get some more spring here. Seems like it may take some time to nail the finer points and who know maybe a decent loaf can come of this but so far, I can eat it but really miss the flavor of the wheat which seems completely masked by lactic / acetic acid. Whats really been capturing my attention however are some of these multi-grain loaves with seeds and other goodies mixed in - as for a plain baguette made from sourdough its hard to beat the traditional version. Despite that, still excited to see where this starter goes from here :)

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new grain mill results

http://www.thefreshloaf.com/node/54291/new-grain-mill-results

new grain mill results

Submitted by powerdog on November 19, 2017 - 10:25am.

Just tried running a few cups of hard white wheat through my new Komo grain mill. About 80 percent looks like flour, but 20 percent is more like steel cut oats. I ran the ground wheat through again, but the ratio didn't change. 

So, is this normal? For whole grain sourdough, do I need to sift the flour or should I just use it as-is? If I keep the big pieces in, will they soften as the bread bakes?

 

UPDATE: Guess I made a rookie mistake - trying to adjust the grind while it was off. With the motor running, I was able to turn the bowl to a much finer setting.

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Weeknight artisan bread

http://www.thefreshloaf.com/node/54289/weeknight-artisan-bread

Weeknight artisan bread

Submitted by erbud on November 19, 2017 - 9:17am.

I've been making some of the breads from Peter Reinhart's Artisan Breads Every Day. The bread is great with minimal effort, but it's been difficult to fit in a weeknight schedule since the bread needs two hours to rise after coming out of the refrigerator.

Are there any recipes that are a little more work upfront, with a shorter first rise, shaping, then a long slow second rise in a pan in the refrigerator? This way I could prepare the loaves on the weekend and they'd be ready to go with minimal effort and time on a weeknight.

Any links or recipes would be helpful!

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Bread1965’s “Let’s Blame CNN Sourdough”

http://www.thefreshloaf.com/node/54290/bread1965%E2%80%99s-%E2%80%9Clet%E2%80%99s-blame-cnn-sourdough%E2%80%9D

Bread1965’s “Let’s Blame CNN Sourdough”

Submitted by Danni3ll3 on November 19, 2017 - 9:18am.

This is a copycat version of Bread1965‘s loaf from his Blame CNN post. I enjoyed the loaf he gave so much that for this weekend, this was the loaf to make! I tweaked the method and the amount of Levain to what works for my schedule but I tried to be as faithful as possible to the ingredients. 

This makes 3 approximately 650g baked loaves. 

1. Toast 50 g of sunflowers seeds and 25 g each of flax and chia seeds in a dry frying pan. I put a lid on it to stop the seeds from jumping all over the place. The toasted seeds were super aromatic. I hadn’t used chia in breads before so this was a first!

2. Autolyse the toasted seeds with 60 g freshly milled Buckwheat flour, 140 g freshly milled rye flour, 140 g Arva Flour Mills whole-wheat flour (Thanks, Bread1965 for this!), 610 g unbleached flour, 50 g ground flax seeds, and 750 g water. Let sit for at least a couple of hours. 

3. Mix in 30 g yogurt, 21 g sea salt, 270 g 80% hydration young levain, and 30 g water. I do this by hand. I originally forgot to add in the yogurt so it got added right after the initial mixing. 

4. Do 4 sets of folds 30 or so minutes apart and let rise till double in a warm place (my oven with door cracked open and lights on). 

5. Divide into 745 g boules, shape loosely, let rest 15-20 minutes and then shape tightly. Place in covered bannetons and put to proof overnight in the fridge (12 hours or so). 

6. Preheat oven to 475F with pots inside. Bake loaves in covered pots at 450F for 25 minutes, remove lids and bake for a further 22 minutes at 425F. 

Let cool and enjoy!

 

 

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My second tartine loaf with some issues

http://www.thefreshloaf.com/node/54288/my-second-tartine-loaf-some-issues

My second tartine loaf with some issues

Submitted by dpx on November 19, 2017 - 12:03am.

This is my second tartine sourdough loaf with 70% hydration. 

My first loaf was not shaped properly, the skin of the loaf was torn and cannot hold the shape. This time I use the bench knife to shape and it much better than my first time. 

However, the crumb in the bottom is too dense, I don't how to correct this issue. My loaf was baked straight from the fridge without being "relaxed" at room temperature. 

I have a small deck oven with maximum heat for both top and bottom is 300 C. After 20 minutes, I turn down to 250 C for the last 25 minutes. 

The crust in the bottom seems not even as in the pictures. 

This is my second loaf and I know that there's a lot for me to improve. Your comment and suggestion is really appreciated.

Many thanks. 

 

 

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Ratios for poolish sourdough

http://www.thefreshloaf.com/node/54287/ratios-poolish-sourdough

Ratios for poolish sourdough

Submitted by adrianjm on November 18, 2017 - 10:36pm.

I have been making sourdough on and off for a few years now. I'm still not very good at it, but at least my eaters think its ok. I want to be able to improve the rise (I think I overproof - the last rise is about 4 hours), and perhaps I need to look at the ratios a bit more. I'd like to know if I should change some of the ratios around a little bit. Here is my process:

350g bakers flour

325 ml warm water

130g sourdough starter

Combine at 5pm and leave to rise overnight

6am

Add to mix 150g bakers flour and 10g salt

Knead for 20 minutes until smooth and flexible, into a banneton and let rise til double in size

Turn out to a hot dutch oven and bake at 250/480 for 30 minutes, then turn out of dutch oven and bake in the oven for another 20 minutes.

 

I have changed timings around in the past, but I was thinking that perhaps there is an optimum poolish-to-final-dough ratio I should be following. Should I perhaps add only 300g to the inital poolish and 200 to the final? Or are there any other recommendations that could be made? Below is my last effort, seriously flat - this was proofed to at least 2.5 times original size so proofing time is my next adjustment.

 

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Purple Sweet Potato Sourdough

http://www.thefreshloaf.com/node/54286/purple-sweet-potato-sourdough

Purple Sweet Potato Sourdough

Submitted by sadkitchenkid on November 18, 2017 - 2:59pm.

I've been wanting to make a purple sweet potato loaf for a while now because purple sweet potato is my favorite kind of potato. In this bread, I used a TON of potato puree and a lot of cornmeal, and it gave me a really beautiful loaf. The oven spring on this loaf was amazing, but the crumb is dense and cake-like. The purple sweet potato gives off a really nice floral taste and the texture of the crumb is almost creamy. Tastes even nicer the next day.

 

I cut into while it was still a little hot, which disturbed the crumb pattern in this picture, but look at this color!

 

Recipe: 

400g bread flour

150g blue cornmeal

50g wholewheat flour

600g water

350g mashed purple sweet potato* 

120g starter (I used 100% rye at 80% hydration)

11g salt 

*the texture of purple sweet potatoes really varies from potato to potato. Some are starchy and crumbly/dry on the inside where they're cooked, and some are soft and a bit more moist. The large sweet potato I used happened to be very dry, so when I mashed it had the texture of wet sand almost so in my baker's percentage, I counted it as a dry ingredient, which is why I have so much water listed in the recipe. My original notes called for 420g water but when I made the dough it was SO dry I had to add an extra 160g water. 

I put 200g of the sweet potato in the blender with 420g of the water, and added it to the flour during the autolyse stage. Then I added the remaining 150g in after two stretch and folds so that little lumps of potato would be running through the loaf. 

This dough was a little difficult to work with and shape because of the relatively low gluten content (lots of potato, lots of cornmeal), but I loved making this loaf because of how beautiful all the colors were. 

*Edited: Decided to add some extra steps that I think were important to this bake!

1) Mix together water, flour, half of the cornmeal, and blended potato mixture mentioned above. Set aside for about an hour.

2) Add the starter and do slap and folds for about five minutes. Because of the little amount of gluten, during the mixing stage, the dough became very loose and slimy. Usually if a dough is super wet after slap and fold, it pulls itself back together if I let it sit for a few minutes to reabsorb, but this dough didn't do that as much, however, after a few stretch and folds over the course of four hours, it became firm enough to handle. I don't have a video for this specific dough, but on my channel, there is a video for a Carrot Sourdough which was about as wet as this one (also because of the disrupted gluten formation), and in that video, i demonstrate basically how I dealt with this dough and how I shaped it.  

3) Place the dough into a clean bowl and rest for thirty minutes before mixing in the salt and the remaining cornmeal. 

4) After 45 minutes, begin with stretch and folds over the coarse of three and a half hours. Before the 2nd stretch and fold, mix in the remaining mashed sweet potato. I did 1 stretch and fold every 45 minutes. By the third fold, the dough had nearly doubled, and it was relatively cold in my kitchen, so like any dough, keep your eye on the dough and not the clock. 

5) Pre-round the dough and let sit on the counter uncovered for 20 minutes. Dust with flour (I used coarse rye) and shape tightly. Place in a banneton and let proof. This loaf only needed about an hour and a half before it was ready. Since it was proofed before I was ready, I popped the banneton in the freezer for twenty minutes to give my oven some extra time to heat up. 

6) score and bake at 500F covered/steamed for 22 minutes then bring the temperature down to 450F and bake uncovered for 25 minutes. Let cool completely, maybe even wait till the next day before cutting into it.

Good luck and enjoy!

Happy baking!

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Might that be a sourdough starter

http://www.thefreshloaf.com/node/54285/might-br-sourdough-starter

Might that be a sourdough starter

Submitted by kendalm on November 18, 2017 - 2:54pm.

Sitting beside these 3 baguettes, why yes it is but before anyone rushes to judgment these are my usual schtick of yeasted loaves. Just wanted to advertise the fact that this starter is now mature enough to start baking more natural yeasted loaves. This is really a shout out to alfanso so he knows they are on the way. Was hoping last week the starter would be ready but it was just too young (just a week old). So hopefully tomorrow will see some test bakes - im thinking of doing a batard and a baguette together - got some dpugh in bulk right now and keeping an eye on progress - lets hope for some yeast action !

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Hi, just joined the site

http://www.thefreshloaf.com/node/54284/hi-just-joined-site

Hi, just joined the site

Submitted by das brot on November 18, 2017 - 6:40am.

I recently started eating real sourdough bread again.   I had avoided all bread for years until I understood that the lectins in seeded and whole grain breads were the problem, not the plain flour.  Anyway, I am looking for a great sourdough recipe that only uses unbleached white flour.  I have a great sourdough on my counter and have attempted a few loaves this past week.  Thanks much

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